crta
Hrvatska znanstvena Sekcija img
bibliografija
3 gif
 Naslovna
 O projektu
 FAQ
 Kontakt
4 gif
Pregledavanje radova
Jednostavno pretraživanje
Napredno pretraživanje
Skupni podaci
Upis novih radova
Upute
Ispravci prijavljenih radova
Ostale bibliografije
Slični projekti
 Bibliografske baze podataka

Pregled bibliografske jedinice broj: 537022

Zbornik radova

Autori: Novotni, Dubravka; Tušak, Dubravka; Čukelj, Nikolina; Smerdel, Bojana; Drobac, Lidija; Ćurić, Duška
Naslov: Effect of Sourdough Addition on Rheology of Whole Wheat and Gluten-Free Dough
Izvornik: Book of Abstracts / Koceva Komlenić, Daliborka (ur.). - Osijek : Faculty of Food Technology Osijek, Universitiy of Osijek, Croatia , 2011. 43-43.
ISSN: 1848-2554
Skup: 6th International Congress Flour-Bread’11 and 8th Croatian Congress of Cereal Technologists Brašno-Kruh’11
Mjesto i datum: Opatija, Hrvatska, 12-14.10.2011
Ključne riječi: sourdough; dough rheology; starter culture; gluten-free; whole wheat
Sažetak:
Sourdough improves flavour, structure and nutritional value of baked goods and decreases the risk of gluten contamination in gluten-free bread. We investigated the effect of strain starter culture and the amount of added sourdough on whole wheat and gluten-free dough rheology. Wheat sourdough was fermented with Lactobacillus plantarum, Lactobacillus brevis or Leuconostoc mesenteroides mixed with Candida milleri in ratio 100:1 cfu/g, and gluten-free sourdough was fermented with Lactobacillus fermentum. Sourdough was added in bread dough at four levels: 7.5 ; 15 ; 22.5 or 30 %. We determined total titrable acidity, lactic and acetic acid concentration of sourdough, and bread dough rheology by texture analyser. Total acidity of sourdough samples was similar but acetic acid was significantly lower in Lb. plantarum sourdough. Wheat dough rheology was only affected by sourdough amount and did not differ between strains. In average, dough hardness, springiness and gumminess decreased by 46%, 17% and 45%, respectively, by adding 30% of sourdough. Similarly, dough rheology parameters negatively correlated to total acidity, lactic and acetic acid concentration in sourdough. In contrast, gluten-free bread dough rheology was less affected by sourdough addition. Springiness and gumminess of gluten-free dough decreased for 20% and 28% by adding 30% of sourdough. The results indicate that gluten-free dough tolerates much higher sourdough level than whole wheat dough.
Vrsta sudjelovanja: Poster
Vrsta prezentacije u zborniku: Sažetak
Vrsta recenzije: Međunarodna recenzija
Projekt / tema: 058-0580696-0702
Izvorni jezik: ENG
Kategorija: Znanstveni
Znanstvena područja:
Prehrambena tehnologija
Upisao u CROSBI: dnovotni2@pbf.hr (dnovotni2@pbf.hr), 11. Stu. 2011. u 09:34 sati



Verzija za printanje   za tiskati


upomoc
foot_4