Pregled bibliografske jedinice broj: 58306
Određivanje optimalnog vremena fermentacije tijesta za kruh
Određivanje optimalnog vremena fermentacije tijesta za kruh // Proceedings of Second Croatian Congress of Cereal Technologists with international participation "Brašno-kruh 99." / Ugarčić-Hardi, Žaneta (ur.).
Osijek: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2000. str. 109-113 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)
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Naslov
Određivanje optimalnog vremena fermentacije tijesta za kruh
(Determination Of Bread Dough Optimal Proof Time)
Autori
Magdić, Damir ; Brođanac, Marko ; Miklaj, Mirjana ; Ferić, Velimir
Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni
Izvornik
Proceedings of Second Croatian Congress of Cereal Technologists with international participation "Brašno-kruh 99."
/ Ugarčić-Hardi, Žaneta - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2000, 109-113
Skup
2. Hrvatski kongres tehnologa proizvodnje i prerade brašna "Brašno-kruh 99."
Mjesto i datum
Opatija, Hrvatska, 26.10.1999. - 29.10.1999
Vrsta sudjelovanja
Poster
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
industrial bread production; optimal proof time
Sažetak
According to standard industrial
procedure a bread dough was prepared. The
additive was used in amount of 0.6%. A dough
pieces were left for 35-60 minutes - for bread
from T-500 flour type and 40-65 minutes - for
T-850 flour type because of intermediate proof
time. For every chosen time test baking in
industrial bakery was done. Samples was sensory
evaluated according to ponder number system. For
bread based on flour type T-500 optimal proof
time for production was 50 minutes, while it was
45 minutes for bread based on flour type T-850.
Izvorni jezik
Engleski
POVEZANOST RADA
