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Effect of sourdough addition on rheology of whole wheat and gluten-free dough (CROSBI ID 588875)

Prilog sa skupa u zborniku | izvorni znanstveni rad | 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 // Proceedings of 6th International Congress Flour- Bread '11 and 8th Croatian Congress of Cereal Technologists / Daliborka Koceva Komlenić (ur.). Osijek: Grafika Osijek, 2012. str. 173-179

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

We investigated the effect of starter culture strain 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 starters. In average, dough hardness, resilience 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, hardness and adhesiveness of gluten-free dough rheology was less affected by sourdough addition. Nevertheless, resilience, springiness and gumminess of gluten-free dough decreased for 21%, 33% 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

173-179.

2012.

objavljeno

Podaci o matičnoj publikaciji

Proceedings of 6th International Congress Flour- Bread '11 and 8th Croatian Congress of Cereal Technologists

Daliborka Koceva Komlenić

Osijek: Grafika Osijek

Podaci o skupu

Nepoznat skup

poster

29.02.1904-29.02.2096

Povezanost rada

Prehrambena tehnologija