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Bibliographic record number: 769169

Journal

Authors: Voučko, Bojana; Vrana Špoljarić, Ivna; Ajredini, Saša; Čukelj, Nikolina; Novotni, Dubravka; Hruškar, Mirjana; Ćurić, Duška
Title: QUALITY OF VACUUM COOLED GLUTEN FREE BREAD
Source: Proceedings of 2nd FaBE 2015 - International Conference on Food and Biosystems Engineering / Petrotos, K., Leontopoulos, S. (ed). -
Meeting: 2nd INTERNATIONAL CONFERENCE ON FOOD and BIOSYSTEMS ENGINEERING
Location and date: Mikonos, Grčka, 28.-31.05.2015.
Keywords: Vacuum cooling ; gluten free bread ; quality ; specific volume ; texture
Abstract:
Short shelf life of gluten free bread is a technological challenge that has been approached to by many methods mainly comprising of ingredient substitution or addition. Recently minimal processing technologies like vacuum cooling have successfully been used for gluten bread quality improvement. The aim of this research was to explore the influence of vacuum cooling on quality parameters of partially baked gluten free bread made without preservatives. Vacuum cooling was performed according to a procedure introduced in 1978 by Bradshaw and its effects on quality parameters were compared to the ones measured in gluten free breads cooled conventionally at room temperature. Breads were cooled to 30 °C (in the core) in a vacuum chamber for 7 minutes, while conventional cooling at room temperature took 1 hour. Breads were packed in sealed polyethylene bags at room temperature until further testing. Compared to conventional, modulated vacuum cooling of prebaked gluten free breads was nine times quicker and caused only up to 2% higher bread weight loss. Further, vacuum cooling of prebaked gluten free bread positively affected specific volume and did not affect colour and crumb texture of fully baked bread.
Type of meeting: Poster
Type of presentation in a journal: Full-text (1500 words and more)
Type of peer-review: International peer-review
Original language: ENG
Category: Znanstveni
Research fields:
Food processing technology
Contrib. to CROSBI by: Saša Ajredini (sajredini@pbf.hr), 13. Srp. 2015. u 11:44 sati



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