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Pregled bibliografske jedinice broj: 394764

The effect of improver on dough rheology and bread properties

Horvat, Daniela; Drezner, Georg; Šimić, Gordana; Magdić, Damir; Dvojković, Krešimir; Brođanac, Marko; Lukinac, Jasmina
The effect of improver on dough rheology and bread properties // Proceedings of the 4rd International Congress Flour-Bread'07 and 6th Croatian Congress of Cereal Technologists / Ugarčić-Hardi, Žaneta (ur.).
Osijek: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2008. str. 37-42 (predavanje, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)

CROSBI ID: 394764 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
The effect of improver on dough rheology and bread properties

Autori
Horvat, Daniela ; Drezner, Georg ; Šimić, Gordana ; Magdić, Damir ; Dvojković, Krešimir ; Brođanac, Marko ; Lukinac, Jasmina

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of the 4rd International Congress Flour-Bread'07 and 6th Croatian Congress of Cereal Technologists / Ugarčić-Hardi, Žaneta - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2008, 37-42

ISBN
978-953-7005-15-3

Skup
4rd International Congress Flour-Bread'07 and 6th Croatian Congress of Cereal Technologists

Mjesto i datum
Opatija, Hrvatska, 24.10.2007. - 27.10.2007

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
rheological dough properties; bread improver; crumb structure

Sažetak
The influence of bread improver on dough rheology and bread properties was investigated. The effect of bread improver on extensographic parameters of analyzed flours with different rheological properties was more pronounced in comparison with farinographic. Regarding the effect on bread properties, the improver enhanced loaf volume and average cell area. Using improver had possitive effect on flours with medium dough strength, through improvment of loaves volume and shape with satisfying crumb structure. However, improver significantly destroyed viscoelastic properties of flours with strong dough with negative effect on loaves shape, avarage cell area and crumb porosity parameters.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Prehrambena tehnologija



POVEZANOST RADA

Projekti:
073-0730718-0598 - Razvoj nove germplazme u oplemenjivanju kvantitativnih svojstava pšenice (Drezner, Georg, MZOS ) ( CroRIS)
113-1130471-0592 - Nedestruktivne metode u procesima proizvodnje i čuvanja hrane (Magdić, Damir, MZOS ) ( CroRIS)
113-1130471-0451 - Prijenos topline i toplinska svojstva pri procesiranju hrane (Šeruga, Bernarda, MZOS ) ( CroRIS)

Ustanove:
Poljoprivredni institut Osijek,
Prehrambeno-tehnološki fakultet, Osijek

Profili:

Avatar Url Daniela Horvat (autor)

Avatar Url Damir Magdić (autor)

Avatar Url Jasmina Lukinac (autor)

Avatar Url Gordana Šimić (autor)

Avatar Url Krešimir Dvojković (autor)

Avatar Url Georg Drezner (autor)

Poveznice na cjeloviti tekst rada:

Pristup cjelovitom tekstu rada

Citiraj ovu publikaciju:

Horvat, Daniela; Drezner, Georg; Šimić, Gordana; Magdić, Damir; Dvojković, Krešimir; Brođanac, Marko; Lukinac, Jasmina
The effect of improver on dough rheology and bread properties // Proceedings of the 4rd International Congress Flour-Bread'07 and 6th Croatian Congress of Cereal Technologists / Ugarčić-Hardi, Žaneta (ur.).
Osijek: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2008. str. 37-42 (predavanje, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)
Horvat, D., Drezner, G., Šimić, G., Magdić, D., Dvojković, K., Brođanac, M. & Lukinac, J. (2008) The effect of improver on dough rheology and bread properties. U: Ugarčić-Hardi, Ž. (ur.)Proceedings of the 4rd International Congress Flour-Bread'07 and 6th Croatian Congress of Cereal Technologists.
@article{article, author = {Horvat, Daniela and Drezner, Georg and \v{S}imi\'{c}, Gordana and Magdi\'{c}, Damir and Dvojkovi\'{c}, Kre\v{s}imir and Bro\djanac, Marko and Lukinac, Jasmina}, editor = {Ugar\v{c}i\'{c}-Hardi, \v{Z}.}, year = {2008}, pages = {37-42}, keywords = {rheological dough properties, bread improver, crumb structure}, isbn = {978-953-7005-15-3}, title = {The effect of improver on dough rheology and bread properties}, keyword = {rheological dough properties, bread improver, crumb structure}, publisher = {Prehrambeno tehnolo\v{s}ki fakultet Sveu\v{c}ili\v{s}ta Josipa Jurja Strossmayera u Osijeku}, publisherplace = {Opatija, Hrvatska} }
@article{article, author = {Horvat, Daniela and Drezner, Georg and \v{S}imi\'{c}, Gordana and Magdi\'{c}, Damir and Dvojkovi\'{c}, Kre\v{s}imir and Bro\djanac, Marko and Lukinac, Jasmina}, editor = {Ugar\v{c}i\'{c}-Hardi, \v{Z}.}, year = {2008}, pages = {37-42}, keywords = {rheological dough properties, bread improver, crumb structure}, isbn = {978-953-7005-15-3}, title = {The effect of improver on dough rheology and bread properties}, keyword = {rheological dough properties, bread improver, crumb structure}, publisher = {Prehrambeno tehnolo\v{s}ki fakultet Sveu\v{c}ili\v{s}ta Josipa Jurja Strossmayera u Osijeku}, publisherplace = {Opatija, Hrvatska} }

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