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Pregled bibliografske jedinice broj: 769169

Zbornik radova

Autori: Voučko, Bojana; Vrana Špoljarić, Ivna; Ajredini, Saša; Čukelj, Nikolina; Novotni, Dubravka; Hruškar, Mirjana; Ćurić, Duška
Naslov: QUALITY OF VACUUM COOLED GLUTEN FREE BREAD
Izvornik: Proceedings of 2nd FaBE 2015 - International Conference on Food and Biosystems Engineering / Petrotos, K., Leontopoulos, S. (ur.). -
Skup: 2nd INTERNATIONAL CONFERENCE ON FOOD and BIOSYSTEMS ENGINEERING
Mjesto i datum: Mikonos, Grčka, 28.-31.05.2015.
Ključne riječi: Vacuum cooling ; gluten free bread ; quality ; specific volume ; texture
Sažetak:
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.
Vrsta sudjelovanja: Poster
Vrsta prezentacije u zborniku: Cjeloviti rad (više od 1500 riječi)
Vrsta recenzije: Međunarodna recenzija
Izvorni jezik: ENG
Kategorija: Znanstveni
Znanstvena područja:
Prehrambena tehnologija
Upisao u CROSBI: Saša Ajredini (sajredini@pbf.hr), 13. Srp. 2015. u 11:44 sati



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