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Frozen stored barley sourdough: stability and application to wheat bread (CROSBI ID 246174)

Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija

Novotni, Dubravka ; Čukelj, Nikolina ; Šicel, Tanita ; Drakula, Saša ; Vrana Špoljarić, Ivna ; Voučko, Bojana ; Ćurić, Duška Frozen stored barley sourdough: stability and application to wheat bread // Croatian journal of food science and technology, 9 (2017), 2; 173-181. doi: 10.17508/CJFST.2017.9.2.14

Podaci o odgovornosti

Novotni, Dubravka ; Čukelj, Nikolina ; Šicel, Tanita ; Drakula, Saša ; Vrana Špoljarić, Ivna ; Voučko, Bojana ; Ćurić, Duška

engleski

Frozen stored barley sourdough: stability and application to wheat bread

The primary aim of the industrial use of sourdough is to improve bread quality and to replace additives. This study investigates the applicability of frozen stored barley sourdough in wheat bread. Sourdough was fermented with Weissella cibaria in the presence of sucrose and xylanase, and stored frozen for 4, 8, or 12 weeks. During storage, the number of viable cells in the sourdough declined. Softer dough and crumb were obtained after the sourdough was stored for a longer period (4 weeks), while bread specific volume was unaffected by the sourdough storage time. The highest bread specific volume, shape, crumb softness, and sensory liking were obtained with 20% of the sourdough. This study demonstrates the possibility for the industrial application of frozen barley sourdough, since it can improve the quality of bread compared to the native barley flour.

barley sourdough storage, blast freezing, dough consistency, Weissella cibaria, wheat bread quality

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Podaci o izdanju

9 (2)

2017.

173-181

objavljeno

1847-3466

1848-9923

10.17508/CJFST.2017.9.2.14

Povezanost rada

Prehrambena tehnologija

Poveznice