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Pregled bibliografske jedinice broj: 369292

Effect of acidification on dough rheology and bread quality

Koceva Komlenić, D.; Ugarčić-Hardi, Ž.; Jukić, M.; Turk, I.; Nađ, J.
Effect of acidification on dough rheology and bread quality // BOOK OF ABSTRACTS, 4th Central European Congress on Food and 6th Croatian Congress of FOOD TECHNOLOGISTS, BIOTECHNOLOGISTS, AND NUTRITIONISTS / Galić, Kata (ur.).
Zagreb: Hrvatsko društvo za prehrambenu tenologiju, biotehnologiju i nutricionizam, 2008. (poster, međunarodna recenzija, sažetak, znanstveni)

CROSBI ID: 369292 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Effect of acidification on dough rheology and bread quality

Autori
Koceva Komlenić, D. ; Ugarčić-Hardi, Ž. ; Jukić, M. ; Turk, I. ; Nađ, J.

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
BOOK OF ABSTRACTS, 4th Central European Congress on Food and 6th Croatian Congress of FOOD TECHNOLOGISTS, BIOTECHNOLOGISTS, AND NUTRITIONISTS / Galić, Kata - Zagreb : Hrvatsko društvo za prehrambenu tenologiju, biotehnologiju i nutricionizam, 2008

ISBN
978-953-99752-2-1

Skup
4th Central European Congress on Food, 6th Croatian Congress of FOOD TECHNOLOGISTS, BIOTECHNOLOGISTS, AND NUTRITIONISTS

Mjesto i datum
Cavtat, Hrvatska, 15.05.2008. - 17.05.2008

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
dry sourdough; Lactobacillus; lactic acid; wheat flour dough; rheology

Sažetak
The effect of a biological and chemical acidification on the rheological properties of the wheat flour dough and quality of breads were investigated. Dough chemically acidified with lactic acid, the main metabolic product of the microorganisms present in sourdough. Three types of dough were prepared for biologically acidified dough: dough with dry sourdough (I) and dough that were subsequently prepared by substitution of 10 % of the flour with a Lactobacillus brevis (II) and Lactobacillus plantarum (III) preferment, respectively. Control dough containing no acidification material was also prepared. Rheological characteristics of wheat acidified dough were investigated using the following instruments: farinograph, extensograpf and amylograph. The baking response was also determined using standard baking tests. The obtained results showed that addition of dry sourdough, lactic acid and preferments influenced rheological properties of the wheat flour dough. The acidifiers addition decreased dough stability, extensibility and gelatinization maximum. Furthermore, acidifiers increased degree of dough softening and R/E ratio. Regarding their effects on bread properties, the dry sourdough and preferments increased the specific volume. Opposite, lactic acid addition had no influence on bread specific volume. In general, biological and chemical acidification decreased bread hardness.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA

Projekti:
113-1130475-2722 - Unapređenje kakvoće, trajnosti i funkcionalnosti proizvoda na bazi pšenice (Koceva Komlenić, Daliborka, MZOS ) ( CroRIS)

Ustanove:
Prehrambeno-tehnološki fakultet, Osijek

Profili:

Avatar Url Marko Jukić (autor)

Avatar Url Žaneta Ugarčić-Hardi (autor)

Avatar Url Daliborka Koceva Komlenić (autor)

Citiraj ovu publikaciju:

Koceva Komlenić, D.; Ugarčić-Hardi, Ž.; Jukić, M.; Turk, I.; Nađ, J.
Effect of acidification on dough rheology and bread quality // BOOK OF ABSTRACTS, 4th Central European Congress on Food and 6th Croatian Congress of FOOD TECHNOLOGISTS, BIOTECHNOLOGISTS, AND NUTRITIONISTS / Galić, Kata (ur.).
Zagreb: Hrvatsko društvo za prehrambenu tenologiju, biotehnologiju i nutricionizam, 2008. (poster, međunarodna recenzija, sažetak, znanstveni)
Koceva Komlenić, D., Ugarčić-Hardi, Ž., Jukić, M., Turk, I. & Nađ, J. (2008) Effect of acidification on dough rheology and bread quality. U: Galić, K. (ur.)BOOK OF ABSTRACTS, 4th Central European Congress on Food and 6th Croatian Congress of FOOD TECHNOLOGISTS, BIOTECHNOLOGISTS, AND NUTRITIONISTS.
@article{article, author = {Koceva Komleni\'{c}, D. and Ugar\v{c}i\'{c}-Hardi, \v{Z}. and Juki\'{c}, M. and Turk, I. and Na\dj, J.}, editor = {Gali\'{c}, K.}, year = {2008}, pages = {78}, keywords = {dry sourdough, Lactobacillus, lactic acid, wheat flour dough, rheology}, isbn = {978-953-99752-2-1}, title = {Effect of acidification on dough rheology and bread quality}, keyword = {dry sourdough, Lactobacillus, lactic acid, wheat flour dough, rheology}, publisher = {Hrvatsko dru\v{s}tvo za prehrambenu tenologiju, biotehnologiju i nutricionizam}, publisherplace = {Cavtat, Hrvatska} }
@article{article, author = {Koceva Komleni\'{c}, D. and Ugar\v{c}i\'{c}-Hardi, \v{Z}. and Juki\'{c}, M. and Turk, I. and Na\dj, J.}, editor = {Gali\'{c}, K.}, year = {2008}, pages = {78}, keywords = {dry sourdough, Lactobacillus, lactic acid, wheat flour dough, rheology}, isbn = {978-953-99752-2-1}, title = {Effect of acidification on dough rheology and bread quality}, keyword = {dry sourdough, Lactobacillus, lactic acid, wheat flour dough, rheology}, publisher = {Hrvatsko dru\v{s}tvo za prehrambenu tenologiju, biotehnologiju i nutricionizam}, publisherplace = {Cavtat, Hrvatska} }

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