Odabir mješovite starter kulture optimalnih značajki za proizvodnju kruha tehnologijom dopečenja

Gabrić, Domagoj

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doctoral thesis

Odabir mješovite starter kulture optimalnih značajki za proizvodnju kruha tehnologijom dopečenja

Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:056342

Gabrić, Domagoj

University of Zagreb
Faculty of Food Technology and Biotechnology

Cite this document

APA 6th Edition

Gabrić, D. (2011). Odabir mješovite starter kulture optimalnih značajki za proizvodnju kruha tehnologijom dopečenja (Doctoral thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:056342

MLA 8th Edition

Gabrić, Domagoj. "Odabir mješovite starter kulture optimalnih značajki za proizvodnju kruha tehnologijom dopečenja." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:056342

Chicago 17th Edition

Harvard

Gabrić, D. (2011). 'Odabir mješovite starter kulture optimalnih značajki za proizvodnju kruha tehnologijom dopečenja', Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 22 March 2025, https://urn.nsk.hr/urn:nbn:hr:159:056342

Vancouver

Gabrić D. Odabir mješovite starter kulture optimalnih značajki za proizvodnju kruha tehnologijom dopečenja [Doctoral thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2025 March 22] Available at: https://urn.nsk.hr/urn:nbn:hr:159:056342

IEEE

D. Gabrić, "Odabir mješovite starter kulture optimalnih značajki za proizvodnju kruha tehnologijom dopečenja", Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:056342

Cite this item: https://urn.nsk.hr/urn:nbn:hr:159:056342

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Metadata

Title	Odabir mješovite starter kulture optimalnih značajki za proizvodnju kruha tehnologijom dopečenja
Title (english)	Selection of mixed starter cultures with optimal characteristics for bread production using bake-off technology
Author	Domagoj Gabrić MBZ: 360612
Mentor	Duška Ćurić (mentor) MBZ: 20634
Committee member	Vesna Stehlik Tomas (predsjednik povjerenstva) MBZ: 44734
Granter	University of Zagreb Faculty of Food Technology and Biotechnology Zagreb
Defense date and country	2011-10-10, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology
Universal decimal classification (UDC)	664 - Production and preservation of solid foodstuffs
Abstract	Modificirana Gompertzova jednadžba korištena je za modeliranje porasta volumena tijesta tijekom fermentacije te određivanje vremena fermentacije tijesta pogodnog za pečenje. Utvrđeno je da dodatak kiselog tijesta u zamjes povoljno utječe na volumen i raspodjelu mjehurića plina u proizvodima dobivenim tehnologijom dopečenja. Na kvalitetu polupečenog integralnog kruha značajno utječe vrsta upotrebljenog startera i količina dodanog kiselog tijesta u zamjes. Najbolji razultati postignuti su upotrebom 15% kiselog tijesta i LV4 starter kulture.
Abstract (english)	Modified Gompertz equation is used for modelling of dough volume increase during fermentation, as well as to determine dough fermentation time optimal for baking. The results showed that sourdough addition has favourable effect on volume and gas bubbles distribution in the products obtained using bake-off technology. For the wholegrain partially baked bread production significant effect has the type of starter culture used and the amount of sourdough added. The best results are obtained using 15% sourdough and LV4 starter culture.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:159:056342
Promotion	2012-07-01
Study programme	Title: Food Technology Study programme type: university Study level: postgraduate Academic / professional title: doktor/doktorica znanosti (doktor/doktorica znanosti)
Type of resource	Text
File origin	Born digital
Access conditions	Access restricted to students and staff of home institution
Terms of use
Repository	Repository of the Faculty of Food Technology and Biotechnology
Created on	2018-05-16 09:03:26