master's thesis
Quality of wheat bread with the addition of sourdough, lactic acid and carboxymethylcellulose

Hrvoje Blažek (2009)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Cereal Technology
Metadata
TitleKvaliteta pšeničnog kruha s dodatkom kiselog tijesta, mliječne kiseline i karboksimetilceluloze
AuthorHrvoje Blažek
Mentor(s)Daliborka Koceva Komlenić (thesis advisor)
Abstract
Zakiseljvanje tijesta pri industrijskoj proizvodnji pšeničnog kruha vrši se u svrhu postizanja bolje obradivosti tijesta, krajnje kvalitete svježeg kruha i boljeg očuvanja kvalitete skladištenog kruha. U radu je ispitivan utjecaj karboksimetilceluloze (CMC), kemijskih i bioloških zakiseljivača na svojstva tijesta od dva tipa pšeničnog brašna, te kvalitetu kruhova koji su najprije zamrzavani, čuvani u smrznotom stanju (1, 5, 9 tjedana), te odmrzavani pomoću mikrovalova. Biološki zakiseljavanje tijesta vršilo se na dva načina. Prvi je pomoću čiste starter kulture mliječno kiselih bakterija Lactobacillus brevis, a drugi primjenom kiselog tijesta u prahu. 88 % mliječna kiselina koristila se kao kemijski zakiseljivač tijesta. Tijekom fermentacije dolazi do sniženja pH vrijednosti tijesta bez obzira na način zakiseljavanja. Kod svih uzoraka početak fermetacije prati nagli pad pH vrijednosti, dok u drugom dijelu fermentacije promjena pH vrijednosti je vrlo mala. U ispitivanju se kao aditiv koristila 1 % karboksimetilceluloza (CMC), čiji dodatak je pozitivno utjecao na specifični volumen, udio vode i tvrdoču kruha. Kruhovi koji su sadržavali karboksimetilcelulozu imali su veći volumen i veći udio vode, što je pridonjelo očuvanju svježine kruha. Tijekom procesa zamrzavanja, čuvanja u smrznutom stanju (1, 5, 9 tjedana) i odmrzavanja mikrovalovima, primjećeno je smanjenje specifičnog volumena i udjela vode, te povećanja tvrdoće kod ispitivanih uzoraka.
Keywordsbread carboxymethylcellulose dry sourdough Lactobacillus brevis lactic acid storage in frozen state microvave thawing
Parallel title (English)Quality of wheat bread with the addition of sourdough, lactic acid and carboxymethylcellulose
Committee MembersŽaneta Ugarčič-Hardi
Daliborka Koceva Komlenić
Daniela Horvat
Vedran Slačanac
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Cereal Technology
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 date2009-07-23
Parallel abstract (English)
In industrical production of wheat bread, sourdough is used with purpose of achieving better workability of dough, finial quality of fresh bread and better preserved quality of storage bread. It has been explored an influence of carboxymethylcellulose (CMC), chemical and biological acidification on characteristics of dough by two types of wheat flour, and on quality of breads which were first frozen, then stored in frozen state for 1, 5 or 9 weeks, and then were defrosted by microvaves. Two types of dough were prepared for biologically acidified dough. First was prepared with starter culture of lactic acid bacterials Lactobacillus brevis, and the second one with dry sourdouhg. The 88% lactic acid was used for chemical acidification of dough. Regardless on the type of acidification, reduction in pH value of dough comes during fermentation process. In all samples fermentation start with sudden drop in pH value, while in the second part of fermentation change in pH value is very small. In this research 1% carboxymethylcellulose (CMC) was used like additive which had an positive influence on specific volume, share of water and on rigidity of bread. The breads containing just carboxymethylcellulose had a bigger volume and bigger share of water which contibuted to the preservation of freshness of bread. During the process of freezing, storage in frozen state (1, 5, 9 weeks) and microwave thawing, it was noted the decrese in specific volume and share of water and increase the hardness of the tested samples.
Parallel keywords (Croatian)kruh karboksimetilceluloza kiselo tijesto u prahu Lactobacillus brevis mliječna kiselina čuvanje u smrznutom stanju odmrzavanje mikrovalovima skladištenje
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:109:260804
CommitterSanda Hasenay