magistrsko delo
Tinka Žugman (Author), Tomaž Požrl (Reviewer), Anja Klančnik (Mentor)

Abstract

Namen magistrske naloge je bil raziskati vpliv liofilizata in vročevodnega izvlečka gob bukov ostrigar na kakovost testa in kruha. V magistrskem delu smo naredili štiri različice testa, in sicer (i) kontrolno testo brez nadomestka in dodatka, (ii) testo z 1 % nadomestka moke z liofilizatom gobe bukov ostrigar (L1), (iii) testo s 5 % nadomestka moke z liofilizatom gobe bukov ostrigar (L5) in (iiii) testo v kombinaciji z 1 % nadomestka moke z liofilizatom in dodatkom 2 % vročevodnega izvlečka gobe bukov ostrigar (L1E2). Spremljali smo vpliv nadomestka in dodatka na reološke in vzhajalne lastnosti testa ter fizikalne, tehnološke, senzorične in mikrobiološke lastnosti kruha. Nadomestek dela moke z liofilizatom ima negativen vpliv na reološke in vzhajalne lastnosti testa, kombinacija liofilizata in vročevodnega izvlečka pa na te lastnosti nima velikega vpliva. Nadomestek moke z liofilizatom zmanjša maso, volumen in višino kruha, manj pa je ta vpliv opazen pri kombinaciji liofilizata in vročevodnega izvlečka. Nadomestek moke z liofilizatom je negativno vplival na preiskovane senzorične lastnosti kruha, kruh s kombinacijo liofilizata in vročevodnega izvlečka pa je bil dobro ocenjen. Kruh z nadomestkom dela moke z liofilizatom ima podaljšano mikrobiološko obstojnost. Nadomestek moke z liofilizatom gobe bukov ostrigar ni zavrl rasti plesni Aspergillus flavus in Penicillium verrucosum. Potrdili smo tudi večjo vsebnost prehranske vlaknine pri kruhih L5 in L1E2.

Keywords

kruh;testo;plesni;kakovost;kvar;reološke lastnosti;vzhajalne lastnosti;fizikalne lastnosti;tehnološke lastnosti;senzorične lastnosti;mikrobiološke lastnosti;mikrobiološka obstojnost;gobe;bukov ostrigar;Pleurotus ostreatus;liofilizat;vročevodni izvleček;

Data

Language: Slovenian
Year of publishing:
Typology: 2.09 - Master's Thesis
Organization: UL BF - Biotechnical Faculty
Publisher: [T. Žugman]
UDC: 664.64.016:641.1:579.67:543.92
COBISS: 5049464 Link will open in a new window
Views: 978
Downloads: 372
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Other data

Secondary language: English
Secondary title: Rheological properties and microbiological stability of bread made with flour substituted with Oyster mushroom (Pleurotus ostreatus) lyophilizate
Secondary abstract: The purpose of the master's thesis was to investigate the influence of lyophilisate and water extract of oyster mushroom on a quality of dough and bread. In the master's thesis, we made four versions of the dough, namely (i) control dough without substitute and additive, (ii) dough with 1 % of flour substituted with oyster mushroom lyophilizate (L1), (iii) dough with 5 % of flour substituted with oyster mushroom lyophilizate (L5) and (iiii) dough with combination of 1 % of flour substituted with lyophilizate and 2 % of oyster mushroom hot-water extract (L1E2). We monitored the impact of the substitute and additive on rheological and leavening properties of dough and physical, technological, sensory and microbiological properties of bread. The replacement of the flour with lyophilisate has a negative effect on the rheological and leavening properties of the dough, the combination of lyophilisate and hot-water extract does not have much influence on these properties. The substitution with lyophilisate reduces the weight, volume and breadth of the bread, but this effect is less evident in the combination of lyophilisate and hot-water extract. The substitution of flour with lyophilisate had a negative effect on the investigated sensory properties of bread , but bread with a combination of hot-water extract was well evaluated. Bread with a replacement part of the flour with the lyophilisate has extended microbial stability. The substitution of flour with lyophilisate did not restrain the growth of the molds Aspergillus flavus and Penicillium verrucosum. We also confirmed a higher content of dietary fiber in breads L5 and L1E2.
Secondary keywords: bread;dough;molds;quality;spoilage;rheological properties;leavening properties;physical properties;technological properties;sensory properties;microbiological properties;microbiological stability;mushrooms;oyster mushroom;Pleurotus ostreatus;lyophilizate;hot-water extract;
Type (COBISS): Master's thesis/paper
Study programme: 0
Thesis comment: Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages: XI, 71 f., [2] f. pril.
ID: 11134644