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 Bibliografske baze podataka

Pregled bibliografske jedinice broj: 654319

Časopis

Autori: Novotni, Dubravka; Čukelj, Nikolina; Smerdel, Bojana; Ćurić, Duška
Naslov: Quality attributes and firming kinetics of partially baked frozen wholewheat bread with sourdough
Izvornik: International journal of food science & technology (0950-5423) 48 (2013), 10; 2133-2142
Vrsta rada: članak
Ključne riječi: Firming kinetics; lactic acid bacteria; Lactobacillus plantarum; partially baked frozen; sourdough; wholewheat bread
Sažetak:
Partially baked frozen (PBF) process prolongs bread shelf life, but diminishes its volume and crumb texture. Therefore, we investigated the possibility of using sourdough for the quality improvement in PBF wholewheat bread. Sourdough was fermented with either Lactobacillus plantarum, Lb. brevis or Leuconostoc mesenteroides mixed with yeast Candida humilis and added at 7.5, 15, 22.5 or 30% on bread dough basis. The choice of sourdough starter significantly affected bread acidity characteristics, flavour, specific volume, shape and crumb firmness. The sourdough amount and acetic acid content of bread inversely correlated to flavour score, specific volume, shape and crumb softness. The overall quality of PBF wholewheat bread was most efficiently improved after adding Lb. plantarum sourdough at 15–22.5%, resulting in retarded firming rate (74–94%) and improved specific volume (25–28%) in comparison with PBF bread without sourdough. Such sourdough has lactic to acetic acid higher than previously recommended for traditional sourbreads.
Projekt / tema: 058-0580696-0702
Izvorni jezik: ENG
Rad je indeksiran u
bazama podataka:
Current Contents Connect (CCC)
Scopus
SCI-EXP, SSCI i/ili A&HCI
Science Citation Index Expanded (SCI-EXP) (sastavni dio Web of Science Core Collectiona)
Kategorija: Znanstveni
Znanstvena područja:
Prehrambena tehnologija
URL Internet adrese: http://onlinelibrary.wiley.com/doi/10.1111/ijfs.12197/abstract
Broj citata:
Altmetric:
DOI: 10.1111/ijfs.12197
URL cjelovitog teksta:
Google Scholar: Quality attributes and firming kinetics of partially baked frozen wholewheat bread with sourdough
Upisao u CROSBI: Nikolina Čukelj (ncukelj@pbf.hr), 13. Stu. 2013. u 20:51 sati



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