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Pregled bibliografske jedinice broj: 432481

STALING KINETICS OF BREAD SUPPLEMENTED WITH ENZYMES, HYDROCOLLOIDS AND EMULSIFERS

Jukić, Marko; Ugarčić-Hardi, Žaneta; Koceva Komlenić, Daliborka; Babić, Jurislav; Piližota, Vlasta
STALING KINETICS OF BREAD SUPPLEMENTED WITH ENZYMES, HYDROCOLLOIDS AND EMULSIFERS // Abstract book of the 5th International Congress and 7th Croatian Congress of Cereal Tehnologists Flour - Bread ’ 09 / Ugarčić-Hardi, Žaneta (ur.).
Osijek: Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, 2009. (pozvano predavanje, međunarodna recenzija, sažetak, znanstveni)

CROSBI ID: 432481 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
STALING KINETICS OF BREAD SUPPLEMENTED WITH ENZYMES, HYDROCOLLOIDS AND EMULSIFERS

Autori
Jukić, Marko ; Ugarčić-Hardi, Žaneta ; Koceva Komlenić, Daliborka ; Babić, Jurislav ; Piližota, Vlasta

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

Izvornik
Abstract book of the 5th International Congress and 7th Croatian Congress of Cereal Tehnologists Flour - Bread ’ 09 / Ugarčić-Hardi, Žaneta - Osijek : Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, 2009

ISBN
978-953-7005-19-1

Skup
5th International Congress and 7th Croatian Congress of Cereal Tehnologists Flour - Bread ’ 09

Mjesto i datum
Opatija, Hrvatska, 21.10.2009. - 23.10.2009

Vrsta sudjelovanja
Pozvano predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
bread staling; amylopectin retrogradation; texture profile analyses; thermophysical properties; amylographic studies of bread crumb

Sažetak
Bread staling process involves several physico-chemical changes that produce different undesirable properties like firmness increase, drying of bread crumb, odour changes etc. It is considered that the most responsible process for bread staling at the molecular level is starch retrogradation, mainly amylopectin retrogradation from amorphous to semi-crystalline state. The objective of this research was to investigate influence of maltogenic α -amylase, 1, 3-specific lipase with both lipase and phospholipase activity, hydrocolloid carboxymethylcellulose (CMC) and emulsifier diacetyl tartaric acid ester of monoglyceride (DATEM) on bread staling process The following analyses were conducted during seven days of bread storage: determination of amylopectin recrystalisation with differential scanning calorimetry (DSC), texture profile analyses (TPA) and amylographic investigation of bread slurries. Non-linear estimation of experimental data was carried out according to Avrami model of polymer crystallisation. The greatest influence on texture of fresh samples and the smallest change of firmness, resilience and cohesiveness during staling were caused by combined addition of α -amylase and lipase. Synergistic effect of these enzymes was confirmed by DSC determination of retrogradation enthalpy Δ H. Decrease of breakdown viscosity was the most noticeable change of amylografic parameters during bread staling.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA

Projekti:
113-1130473-0340 - Razvoj procesa proizvodnje visokokvalitetne hrane (Piližota, Vlasta, MZOS ) ( CroRIS)
113-1130473-0571 - Razvoj novih modificiranih škrobova i primjena u prehrambenoj industriji (Šubarić, Drago, MZOS ) ( CroRIS)
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 Žaneta Ugarčić-Hardi (autor)

Avatar Url Marko Jukić (autor)

Avatar Url Vlasta Piližota (autor)

Avatar Url Jurislav Babić (autor)

Avatar Url Daliborka Koceva Komlenić (autor)

Citiraj ovu publikaciju:

Jukić, Marko; Ugarčić-Hardi, Žaneta; Koceva Komlenić, Daliborka; Babić, Jurislav; Piližota, Vlasta
STALING KINETICS OF BREAD SUPPLEMENTED WITH ENZYMES, HYDROCOLLOIDS AND EMULSIFERS // Abstract book of the 5th International Congress and 7th Croatian Congress of Cereal Tehnologists Flour - Bread ’ 09 / Ugarčić-Hardi, Žaneta (ur.).
Osijek: Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, 2009. (pozvano predavanje, međunarodna recenzija, sažetak, znanstveni)
Jukić, M., Ugarčić-Hardi, Ž., Koceva Komlenić, D., Babić, J. & Piližota, V. (2009) STALING KINETICS OF BREAD SUPPLEMENTED WITH ENZYMES, HYDROCOLLOIDS AND EMULSIFERS. U: Ugarčić-Hardi, Ž. (ur.)Abstract book of the 5th International Congress and 7th Croatian Congress of Cereal Tehnologists Flour - Bread ’ 09.
@article{article, author = {Juki\'{c}, Marko and Ugar\v{c}i\'{c}-Hardi, \v{Z}aneta and Koceva Komleni\'{c}, Daliborka and Babi\'{c}, Jurislav and Pili\v{z}ota, Vlasta}, editor = {Ugar\v{c}i\'{c}-Hardi, \v{Z}.}, year = {2009}, pages = {20}, keywords = {bread staling, amylopectin retrogradation, texture profile analyses, thermophysical properties, amylographic studies of bread crumb}, isbn = {978-953-7005-19-1}, title = {STALING KINETICS OF BREAD SUPPLEMENTED WITH ENZYMES, HYDROCOLLOIDS AND EMULSIFERS}, keyword = {bread staling, amylopectin retrogradation, texture profile analyses, thermophysical properties, amylographic studies of bread crumb}, publisher = {Prehrambeno-biotehnolo\v{s}ki fakultet Sveu\v{c}ili\v{s}ta u Zagrebu}, publisherplace = {Opatija, Hrvatska} }
@article{article, author = {Juki\'{c}, Marko and Ugar\v{c}i\'{c}-Hardi, \v{Z}aneta and Koceva Komleni\'{c}, Daliborka and Babi\'{c}, Jurislav and Pili\v{z}ota, Vlasta}, editor = {Ugar\v{c}i\'{c}-Hardi, \v{Z}.}, year = {2009}, pages = {20}, keywords = {bread staling, amylopectin retrogradation, texture profile analyses, thermophysical properties, amylographic studies of bread crumb}, isbn = {978-953-7005-19-1}, title = {STALING KINETICS OF BREAD SUPPLEMENTED WITH ENZYMES, HYDROCOLLOIDS AND EMULSIFERS}, keyword = {bread staling, amylopectin retrogradation, texture profile analyses, thermophysical properties, amylographic studies of bread crumb}, publisher = {Prehrambeno-biotehnolo\v{s}ki fakultet Sveu\v{c}ili\v{s}ta u Zagrebu}, publisherplace = {Opatija, Hrvatska} }

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