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Vpliv fermentacije pred zmrzovanjem na kakovost pekovskega peciva : diplomska naloga = The impact of fermentation rate before freezing on quality of baked buns : graduation thesis
Medved, Nataša, 1974-
Proučen je bil vpliv fermentacije testa pred zmrzovanjem na kakovost pekovskega peciva. Testo za pekovsko pecivo smo fermentirali do različnih stopenj standardne fermentacije, zmrzovali pri -35 oC in ...nato skladiščili pri temperaturi -20 oC.Po enem, štirinajstih in osemindvajsetih dneh skladiščenja v polietilenskih vrečkah smo testo pustili najprej 10 minut na sobni temperaturi, nato pa v fermentorju do središčne temperature 20 oC in spekli v pečici. Z merjenjem specifičnega volumna in senzoričnimi analizami smo ugotavljali kakovost pekovskega peciva, z merjenjem trdote pa njegovo svežost po enem, dveh in treh dneh skladiščenja pri sobni temperaturi. Ugotovljeno je bilo, da ima stopnja fermentacije pred zmrzovanjem testa zelo velik vpliv na kakovost pekovskega peciva. Velik vpliv ima tudi čas skladiščenja zmrznjenega testa. Čas fermentacije pred zmrzovanjem pa vpliva tudi na hitrost staranja pekovskega peciva: čim višja je stopnja fermentacije, tem hitrejši je proces staranja.
Type of material - undergraduate thesis
; adult, serious
Publication and manufacture - Ljubljana : [BF, Oddelek za živilstvo] : [N.Medved], 2000
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