diplomsko delo
Pia Kanc (Avtor), Neža Čadež (Recenzent), Tomaž Požrl (Mentor)

Povzetek

Namen diplomske naloge je bil pripraviti modelni kruh z uporabo različnih sevov kvasovk Saccharomyces cerevisiae ter primerjati tehnološke in senzorične lastnosti različnih vzorcev kruha. Spekli smo kruh z uporabo treh različnih sevov kvasovk (sev, ki dobro izrablja maltozo in je bil izoliran iz jabolčnega vina na Koroškem, vinski sev iz vinorodnega okoliša Dolenjska in komercialni pekovski kvas). Poskus smo izvedli v dveh ponovitvah za vsak sev kvasa. Primerjali smo pH testa takoj po zamesu, po fermentaciji in pH kruha. Opazili smo majhne razlike med vzorci, najnižji pH pa smo izmerili v testu po fermentaciji. Vzorcem kruha smo s kromometrom Minolto izmerili barvo skorje. Najmanj intenzivno obarvana skorja je bila pri kruhu pripravljenim s komercialnim kvasom. Izmerili smo tudi specifični volumen različnih vzorcev kruha in potrdili statistično značilne razlike med vzorci. Kruh, ki je bil narejen s komercialnim kvasom, je imel največji specifični volumen. Trdoto sredice kruha smo spremljali takoj po peki, po 1 dnevu in 2 dneh skladiščenja. Merili smo jo z napravo Texture Analyser TA XT plus. Meritve so pokazale, da se je kruh s komercialnim kvasom staral značilno najpočasneje. Pri senzoričnem ocenjevanju je bil najbolje ocenjen kruh pripravljen s komercialnim kvasom, sledil mu je kruh s sevom ZIM 3704 iz jabolčnega vina na Koroškem, ki je imel zelo prijetno aromo. Tehnološke in senzorične lastnosti kruha pripravljenega s kvasom ZIM 3704 so bile relativno podobne lastnostim kruha pripravljenega s komercialnim kvasom.

Ključne besede

pekovski izdelki;kruh;pšenični kruh;kvas;pekovske kvasovke;Saccharomyces cerevisiae;staranje kruha;specifični volumen kruha;trdota kruha;senzorične lastnosti;

Podatki

Jezik: Slovenski jezik
Leto izida:
Tipologija: 2.11 - Diplomsko delo
Organizacija: UL BF - Biotehniška fakulteta
Založnik: [P. Kanc]
UDK: 664.64.016:664.641.12:582.282.23:543.92
COBISS: 32242691 Povezava se bo odprla v novem oknu
Št. ogledov: 581
Št. prenosov: 112
Ocena: 0 (0 glasov)
Metapodatki: JSON JSON-RDF JSON-LD TURTLE N-TRIPLES XML RDFA MICRODATA DC-XML DC-RDF RDF

Ostali podatki

Sekundarni jezik: Angleški jezik
Sekundarni naslov: Different Saccharomyces cerevisiae yeast strains application for breadmaking
Sekundarni povzetek: The aim of the diploma thesis was to prepare model bread using different yeast strains of Saccharomyces cerevisiae and to compare the technological and sensory properties of different bread samples. We baked bread using three different yeast strains (a strain that has good maltose exploitation and has been isolated from cider in the Koroška region, a wine strain from the Dolenjska wine-growing region and commercial baker's yeast). The experiment was performed in two replicates for each yeast strain. We compared the pH of the dough immediately after kneading, after fermentation, and the pH of the bread. Small differences between samples were observed, and the lowest pH was measured in the dough after fermentation. The color of the bread crust was measured with a Minolta chromometer. Bread prepared with commercial yeast had the least colored crust. We also measured the specific volume of different bread samples and confirmed statistically significant differences between the samples. Bread made with commercial yeast had the highest specific volume. The hardness of the bread crumb was monitored immediately after baking, after 1 day and 2 days of storage. We measured it with the Texture Analyzer TA XT plus. Measurements showed that the changes in core hardness of bread prepared with commercial yeast were significantly the smallest. Bread prepared with commercial yeast got the highest sensory evaluation score, followed by bread made with ZIM 3704, which had a very pleasant aroma. Technological and sensory properties of bread prepared with strain ZIM 3704 were relatively similar to the properties of bread prepared with the commercial yeast.
Sekundarne ključne besede: bakery products;bread;wheat bread;yeasts;baker's yeasts;Saccharomyces cerevisiae;bread staling;specific volume of bread;hardness of bread;sensory properties;
Vrsta dela (COBISS): Diplomsko delo/naloga
Študijski program: 0
Konec prepovedi (OpenAIRE): 1970-01-01
Komentar na gradivo: Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Strani: VIII, 27 f., [1] f. pril.
ID: 12035044