undergraduate thesis
Use of sourdough in baking technology

Ivana Torčić (2012)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology
Metadata
TitlePrimjena kiselog tijesta u pekarstvu
AuthorIvana Torčić
Mentor(s)Marko Jukić (thesis advisor)
Abstract
Kiselo tijesto dobiveno je prirodnom fermentacijom pšeničnog brašna uz dodatak tipičnih bakterija mliječno-kiselog vrenja. Kruh s takvim tijestom je bolje kvalitete, dulje trajnosti i povećane prehrambene vrijednosti, te ga je poželjno dodavati u proizvodnji kruha bogatog vlaknima kao što su integralni i raženi. Sve veći zahtjevi tržišta za poboljšavanjem kakvoće, trajnosti i funkcionalnosti proizvoda na bazi pšenica postavljaju veliku zadaću pekarskoj industriji. Kiselo tijesto pomaže kod eliminacije fitinske kiseline i usporava razgradnju ugljikohidrata u probavnom sustavu, pa jedući takav kruh zadržavamo osjećaj sitosti, jer je on lakše probavljiv. Bakterije mliječno kiselog vrenja su dominantni mikroorganizmi u kiselom tijestu. Okus, miris, te nutritivne karakteristike kruha uvelike ovise o njihovoj djelatnosti, jer u zajedničkom djelovanju s raznim sojevima kvasaca čine cjelinu potrebnu za dobivanje kiselog tijesta. Današnja istraživanja pokazuju važnost u povezivanju hrane i zdravlja, budući da sve veći broj ljudi pokazuje zanimanje za korištenjem namirnica bogatih vlaknima te njihovog utjecaja na ljudsko zdravlje.
Keywordsbread sourdough microorganisms bacteria yeast
Parallel title (English)Use of sourdough in baking technology
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Carbohydrates Technology
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2012-10-05
Parallel abstract (English)
Sourdough is made of natural fermentation of wheat flour with the addition of typical lactic-acid fermentation bakteria. Bread with souch kind of dough is better quality, has longer shelf-life and higher nutriitional value. It is desirable in manufacturing of fiber-rich bread souch as wholemeal and rye bread. The baking industry have great challenge because of increasing demands of market for improving the qouality, durability and functionality of wheat based products. Sourdough helps with elimination of pyhtic acid and slows degradation of the carbohydrates in the digestive tract. When we are eating of this type of bread we feel satiety because it is easily degistable. Lactic-acid fermentation bacteria are the dominant microorganisms in sourdough. Flavour, aroma and nutritional characteristics of bread depend on their activities because of joint activity with different strains of yeast are needed to get the sourdough. Today's research demonstrates the importance of linking food and health because an increasing number of people are showing interest in the use of foods rich in fiber and their impact on human health.
Parallel keywords (Croatian)kruh kiselo tijesto mikroorganizmi bakterije kvasac
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:441094
CommitterIvana Šuvak