master's thesis
Impact of storage time on activation effects of brewer's yeast in bakery applications

Emil Škrbić (2011)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Bioprocess Engineering
Metadata
TitleUtjecaj vremena skladištenja na učinkovitost aktivacije otpadnog pivskog kvasca
AuthorEmil Škrbić
Mentor(s)Vinko Krstanović (thesis advisor)
Abstract
Ispitivana je mogućnost primjene otpadnog kvasca iz pivovare kao sirovine za proizvodnju krušnog tijesta. Primjenjen je postupak oživljavanja (revitalizacije) otpadnog pivarskog kvasca koji je skladišten kroz određeni vremenski period na temperaturi +4 °C. Ustanovljavan je utjecaj vremena skladištenja odgorčenog pivarskog kvasca na tijek fermentacije predfermenta i učinke aktivacije pivarskog kvasca. Najbolji učinci na svojstvo krušnog tijesta postižu se nakon 45 minuta fermentacije predfermenta neovisno od vremena skladištenja pivarskog kvasca. Produžavanjem vremena skladištenja pivarskog kvasca smanjuje se fermentativna snaga pivarskog kvasca i to nakon dva dana za oko 20 %, nakon 4 dana za oko 35 % nakon 6 i 9 dana za oko 45 %. Nakon devet dana skladištenja pivarskog kvasca fermentacijska snaga u krušnom tijestu pripravljenim s predfermentom proizvedenim nakon 45 minuta fermentacije dostiže graničnu vrijednost s aspekta njezine prihvatljivosti. Skladištenjem pivarskog kvasca 20 i više dana na temperaturi +4 °C dolazi do smanjenja fermentacijske snage kvasca, odnosno smanjenja volumena plina koji se razvija u krušnom tijestu pripravljenim s proizvedenim predfermentom promatrano nakon 45 minuta fermentacije predfermenta.
Keywordsfermentative activity spent brewer’s yeast storage time
Parallel title (English)Impact of storage time on activation effects of brewer's yeast in bakery applications
Committee MembersDarko Velić
Vinko Krstanović
Tihomir Moslavac
Daliborka Koceva Komlenić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Process Engineering
Sub-department of Bioprocess Engineering
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelgraduate
Study programmeFood Technology and Process Engineering
Academic title abbreviationdipl. ing.
Genremaster's thesis
Language Croatian
Defense date2011-06-17
Parallel abstract (English)
The possible use of waste brewer's yeast in bakery was investigated. The procedure of revitalisation of waste brewer's yeast stored at +4 °C was applied in the experiment. The impact of storage time of debittered brewer's yeast on preferment fermentation and aeration effects was studied. The best effect on the bread dough was achievad after 45-minute fermentation of a pre-ferment independently on the storage time of brewer's yeast. Longer periods of storage diminished the fermentation strength of brewer's yeast (after 2 days to 20%, 4 days to 35%, and 6 and 9 days to 45% respectively). The fermentation strenght of brewer's yeast stored over 9 days period barely reached the minimal acceptable limit in the bread dough preparated with preferment which had been fermenting for 45 minutes.
Parallel keywords (Croatian)kvasac fermentacija fermentacijska snaga otpadni pivski kvasac vrijeme skladištenja
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:109:870180
CommitterSanda Hasenay