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Pregled bibliografske jedinice broj: 441836

Zbornik radova

Autori: Benković, Maja; Novotni, Dubravka; Tušak, Dubravka; Krpan, Marina; Bauman, Ingrid; Ćurić, Duška
Naslov: Improvement of baking characteristics by transglutaminase addition
Izvornik: 5th International Congress Flour - Bread ’09 ; 7th Croatian Congress of Cereal Technologists : Proceedings / Ugarčić-Hardi, Ž. (ur.). - Osijek : University of Osijek, Faculty of Food Technology, Department of Cereal Processing Technologies , 2010. 340-346 (ISBN: 978-953-7005-21-4).
Skup: International Congress Flour - Bread (5 ; 2009)
Mjesto i datum: Opatija, Hrvatska, 21.-23.10.2009.
Ključne riječi: transglutaminase; texture; whole meal wheat flour bread; salt reduction
Sažetak:
Transglutaminase (TG) has been successfully used in food systems to promote protein cross-linking. The aim of this paper was to investigate the effects of microbial TG on whole meal wheat dough and bread quality parameters in case of salt reduction. Gluten cross-linking was done by microbial transglutaminase preparation Activa WM. Control sample was baked without TG (salt content 1.8 g/100 g flour). TG concentration varied from 0.10 g/100g flour to 0.30 g /100 g flour and salt from 1.20 g/100 g flour to 1.8 g/100 g flour. The effect of TG was evaluated by dough rheological tests and bread physical tests, texture profile analysis and sensory analysis. TG addition had a negative impact on dough consistency, softening and extensibility, but improved resistance to extension. Concentrations of TG higher than 0.12 g/100 g flour caused a decrease in specific volume and an increase of crumb hardness, gumminess and chewiness. Salt reduction had a negative influence on bread volume, shape and flavour, but positively effected crumb hardness, gumminess and chewiness.
Vrsta sudjelovanja: Poster
Vrsta prezentacije u zborniku: Cjeloviti rad (više od 1500 riječi)
Vrsta recenzije: Međunarodna recenzija
Projekt / tema: 058-0581846-2810
Izvorni jezik: ENG
Kategorija: Znanstveni
Znanstvena područja:
Prehrambena tehnologija
Puni text rada: 441836.Final_version_Benkovic_Novotni.docx (tekst priložen 27. Sij. 2010. u 14:31 sati)
Upisao u CROSBI: mbenkovic@pbf.hr (mbenkovic@pbf.hr), 27. Sij. 2010. u 14:31 sati



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