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master's thesis
Kvaliteta pšeničnog kruha s dodatkom kiselog tijesta, mliječne kiseline i karboksimetilceluloze
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. urn:nbn:hr:109:260804
Blažek, Hrvoje
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Cereal Technology

Cite this document

Blažek, H. (2009). Kvaliteta pšeničnog kruha s dodatkom kiselog tijesta, mliječne kiseline i karboksimetilceluloze (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:260804

Blažek, Hrvoje. "Kvaliteta pšeničnog kruha s dodatkom kiselog tijesta, mliječne kiseline i karboksimetilceluloze." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:260804

Blažek, Hrvoje. "Kvaliteta pšeničnog kruha s dodatkom kiselog tijesta, mliječne kiseline i karboksimetilceluloze." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:260804

Blažek, H. (2009). 'Kvaliteta pšeničnog kruha s dodatkom kiselog tijesta, mliječne kiseline i karboksimetilceluloze', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 18 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:260804

Blažek H. Kvaliteta pšeničnog kruha s dodatkom kiselog tijesta, mliječne kiseline i karboksimetilceluloze [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2009 [cited 2024 April 18] Available at: https://urn.nsk.hr/urn:nbn:hr:109:260804

H. Blažek, "Kvaliteta pšeničnog kruha s dodatkom kiselog tijesta, mliječne kiseline i karboksimetilceluloze", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:109:260804

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Metadata
TitleKvaliteta pšeničnog kruha s dodatkom kiselog tijesta, mliječne kiseline i karboksimetilceluloze
Title (english)Quality of wheat bread with the addition of sourdough, lactic acid and carboxymethylcellulose
AuthorHrvoje Blažek
MentorDaliborka Koceva Komlenić (mentor)
Committee memberŽaneta Ugarčič-Hardi (član povjerenstva)
Committee memberDaliborka Koceva Komlenić (član povjerenstva)
Committee memberDaniela Horvat (član povjerenstva)
MBZ: 220423
Committee memberVedran Slačanac (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Cereal Technology)
Osijek
Defense date and country2009-07-23, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
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.
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.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:260804
ProjectNumber: 113-1130475-2722
Title: Unapređenje kakvoće, trajnosti i funkcionalnosti proizvoda na bazi pšenice
Title: Improvement of quality, shelf life and functionality of wheat-based products
Leader: Daliborka Koceva Komlenić
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
Study programmeTitle: Food Technology and Process Engineering
Study programme type: university
Study level: graduate
Academic / professional title: diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva (diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology Osijek
Created on2015-12-04 13:08:43