Primjena smrznutog ječmenog kiselog tijesta u proizvodnji kruha

Cilj ovog rada je bio odrediti optimalni udio smrznuto skladištenog ječmenog kiselog tijesta u miješanom kruhu i ispitati utjecaj vremena skladištenja smrznutog kiselog tijesta na kvalitetu kruha. Kiselo tijesto je fermentirano s inokulumom bakterije mliječne kiseline Weissella cibaria i dodano je u krušno tijesto u količini od 10, 20 i 30%. Na temelju kiselog analiza tijesta, krušnog tijesta i kruha određeno je da je optimalni udio kiselog tijesta u kruhu 20%. Kiselo tijesto je skladišteno zamrznuto 4, 8 ili 12 tjedana. Tijekom skladištenja broj živih stanica se u tijestu značajno smanjivao s vremenom, titracijska kiselost je rasla, no vrijeme skladištenja nije negativno utjecalo na fermentacijsku sposobnost krušnog tijesta i nije bilo značajne razlike u kvaliteti kruha u odnosu na kruh sa svježim kiselim tijestom. Rezultati ovog rada pokazuju mogućnost industrijske primjene smrznutog kiselog tijesta za poboljšanje kvalitete miješanog ječmenog kruha. The goal of this study was to determine the optimal proportion of frozen barley sourdough in a composite bread and examine the impact of sourdough frozen storage on bread quality. Sourdough was fermented with lactic acid bacteria Weissella cibaria and added to bread dough in quantity of 10, 20 or 30%. The results of testing sourdough, bread dough and bread features showed that the optimum sourdough addition in bread is 20%. Sourdough was frozen and stored for 4, 8, and 12 weeks. During storage the number of viable cells in the sourdough declined over time, titratable acidity was slightly increasing. Sourdough storage time did not negatively affect the ability of the dough fermentation and there was no differences in the quality of bread with stored sourdough compared to the bread with fresh sourdough. Results of this study demostrate the possibility of industrial application of frozen barley sourdough since it can improve the quality of bread compared native barley flour.