Nalazite se na CroRIS probnoj okolini. Ovdje evidentirani podaci neće biti pohranjeni u Informacijskom sustavu znanosti RH. Ako je ovo greška, CroRIS produkcijskoj okolini moguće je pristupi putem poveznice www.croris.hr
izvor podataka: crosbi

Dough fermentation modeling (CROSBI ID 531927)

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

Ćurić, Duška ; Novotni, Dubravka ; Gabrić, Dora ; Žikić, A. ; Bauman, Ingrid Dough fermentation modeling // 4th International Congress [and] 6th Croatian Congress of Cereal Tehnologists : Flour - Bread’ 07 : abstract book / Ugarčić Hardi, Žaneta (ur.). Osijek: Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, 2007. str. 72-72

Podaci o odgovornosti

Ćurić, Duška ; Novotni, Dubravka ; Gabrić, Dora ; Žikić, A. ; Bauman, Ingrid

engleski

Dough fermentation modeling

Optimum dough fermentation time depends on flour quality, amount of water added, yeast content, amount and composition of the improver and fermentation temperature. The influence of fermentation conditions on fermentation time needed to obtain optimum dough volume was analyzed by rheorementometer and digital image analysis using the UTHSCSA Image Tools software. The experiment was designed as a 24 factorial plan and the results were statistically analyzed by Design Expert v7.1.1 software. Fermentation conditions were set to: fermentation temperature 30-35oC ; water addition, 52-58% ; yeast content, 2-5% ; improver addition (containing ascorbic acid, amylase and pentosanase), 1-3%. Analysis of variance of gained mathematical model has shown that the most significant influence on fermentation time had yeas content (p<0.0001), fermentation temperature p<0.0001)and interaction of temperature and yeast content p<0.0001). The amount of added water had also a strong influence (p<0.5441) on fermentation time as well as improver addition (p<0.1972), interactions of yeast and water addition (p<0.3999), water addition and fermentation temperature (p<0.0020), water addition and improver addition (p<0.0013) and yeast content, water addition and fermentation temperature (p<0.0003). The obtained mathematical model explained 99.30% of total fermentation time variability in set fermentation conditions.

dough fermentation ; rheofermentometer ; digital image analysis ; modeling

nije evidentirano

nije evidentirano

nije evidentirano

nije evidentirano

nije evidentirano

nije evidentirano

Podaci o prilogu

72-72.

2007.

objavljeno

Podaci o matičnoj publikaciji

4th International Congress [and] 6th Croatian Congress of Cereal Tehnologists : Flour - Bread’ 07 : abstract book

Ugarčić Hardi, Žaneta

Osijek: Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu

978-953-7005-13-9

Podaci o skupu

International Congress Flour - Bread (4 ; 2007)

poster

24.10.2007-27.10.2007

Osijek, Hrvatska

Povezanost rada

Biotehnologija