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Pregled bibliografske jedinice broj: 590545

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: Proceedings of 6th International Congress Flour- Bread '11 and 8th Croatian Congress of Cereal Technologists / Daliborka Koceva Komlenić (ur.). - Osijek : Grafika , 2012. 173-179.
Skup: 6th International Congress Flour-Bread '11 and 8th Croatian Congress of Cereal Technologists
Mjesto i datum: Opatija, Hrvatska, 12.-14.10.2011.
Ključne riječi: sourdough; dough rheology; starter culture; gluten-free; whole wheat
Sažetak:
We investigated the effect of starter culture strain 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 starters. In average, dough hardness, resilience 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, hardness and adhesiveness of gluten-free dough rheology was less affected by sourdough addition. Nevertheless, resilience, springiness and gumminess of gluten-free dough decreased for 21%, 33% 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: Cjeloviti rad (više od 1500 riječi)
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), 28. Kol. 2012. u 11:05 sati



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