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Effect of Sourdough Addition on Rheology of Whole Wheat and Gluten-Free Dough (CROSBI ID 578125)

Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija

Novotni, Dubravka ; Tušak, Dubravka ; Čukelj, Nikolina ; Smerdel, Bojana ; Drobac, Lidija ; Ćurić, Duška Effect of Sourdough Addition on Rheology of Whole Wheat and Gluten-Free Dough // Book of Abstracts / Koceva Komlenić, Daliborka (ur.). Osijek: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2011. str. 43-43

Podaci o odgovornosti

Novotni, Dubravka ; Tušak, Dubravka ; Čukelj, Nikolina ; Smerdel, Bojana ; Drobac, Lidija ; Ćurić, Duška

engleski

Effect of Sourdough Addition on Rheology of Whole Wheat and Gluten-Free Dough

Sourdough improves flavour, structure and nutritional value of baked goods and decreases the risk of gluten contamination in gluten-free bread. We investigated the effect of strain starter culture and the amount of added sourdough on whole wheat and gluten-free dough rheology. Wheat sourdough was fermented with Lactobacillus plantarum, Lactobacillus brevis or Leuconostoc mesenteroides mixed with Candida milleri in ratio 100:1 cfu/g, and gluten-free sourdough was fermented with Lactobacillus fermentum. Sourdough was added in bread dough at four levels: 7.5 ; 15 ; 22.5 or 30 %. We determined total titrable acidity, lactic and acetic acid concentration of sourdough, and bread dough rheology by texture analyser. Total acidity of sourdough samples was similar but acetic acid was significantly lower in Lb. plantarum sourdough. Wheat dough rheology was only affected by sourdough amount and did not differ between strains. In average, dough hardness, springiness and gumminess decreased by 46%, 17% and 45%, respectively, by adding 30% of sourdough. Similarly, dough rheology parameters negatively correlated to total acidity, lactic and acetic acid concentration in sourdough. In contrast, gluten-free bread dough rheology was less affected by sourdough addition. Springiness and gumminess of gluten-free dough decreased for 20% and 28% by adding 30% of sourdough. The results indicate that gluten-free dough tolerates much higher sourdough level than whole wheat dough.

sourdough; dough rheology; starter culture; gluten-free; whole wheat

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Podaci o prilogu

43-43.

2011.

objavljeno

Podaci o matičnoj publikaciji

Book of Abstracts

Koceva Komlenić, Daliborka

Osijek: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku

1848-2554

Podaci o skupu

6th International Congress Flour-Bread’11 and 8th Croatian Congress of Cereal Technologists Brašno- Kruh’11

poster

12.10.2011-14.10.2011

Opatija, Hrvatska

Povezanost rada

Prehrambena tehnologija