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Bibliographic record number: 443277

Journal

Authors: Mrvčić, Jasna; Mikelec, Krunoslav; Križanović, Stela; Stanzer, Damir; Brnčić, Mladen; Grba, Slobodan; Stehlik-Tomas, Vesna
Title: Influence of preferment on wheat bread fresshness and quality
Source: 5th International Congress and 7th Croatian Congress of Cereal Tehnologists: "Flour - Bread" / Ugarčić Hardi, Žaneta (ed). - Osijek : Faculty of Food Technology Osijek, Departmen of Cereal Processing Technologies. , 2009. 93-93 (ISBN: 978-953-7005-19-1).
Meeting: 5th International Congress and 7th Croatian Congress of Cereal Tehnologists: "Flour - Bread"
Location and date: Opatija, Hrvatska, 21.-23.10.2009.
Keywords: preferment; sourdough
Abstract:
The bread production process has been fastened and shortened by mechanical improvements in bakery. The shortening of production process causes shortened fermentation time that has undesirable impact on aroma, taste, texture and shelf-life of bread. To compensate these problems higher amount of yeast and additives were added. However, fast and continuous fermentations with yeast monoculture could not yield desirable product quality. Therefore increased customer demands for high quality bread and for healthier production forces many baker plants to use the preferment technology. Term "preferment" describes every dough that is used as a base for main dough production. In this production swelling, maturation, and acidification take place, in order to produce baker's products of better technological, sensory and other features. The aim of this work was to optimize the wheat bread production process by preferment technology. The influences of various preferment, preferment quantities and the preferment fermentation temperature on aroma and freshness of product were investigated. The bread quality evaluation was conducted according to DLG method. The changes of product freshness were determined by texture analyzer. The results showed positive influence of preferment and sour preferment on freshness and quality of final product.
Type of meeting: Poster
Type of presentation in a journal: Abstract
Type of peer-review: No peer-review
Project / theme: 058-0583444-3483
Original language: ENG
Category: Znanstveni
Research fields:
Biotechnology,Food processing technology
Contrib. to CROSBI by: jmrvcic@pbf.hr (jmrvcic@pbf.hr), 5. Vel. 2010. u 09:36 sati



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