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A Baking Function Depending Upon Storage Condition and a Type of Flour

Dijana Miličević   ORCID icon orcid.org/0000-0001-8959-8616 ; Faculty of Technology Tuzla, Univerzitetska 8, 75000 Tuzla, Bosnia and Herzegovina
Amel Selimović ; Faculty of Technology Tuzla, Univerzitetska 8, 75000 Tuzla, Bosnia and Herzegovina
Tijana Pešić ; Faculty of Technology Tuzla, Univerzitetska 8, 75000 Tuzla, Bosnia and Herzegovina
Haris Hodžić ; Faculty of Technology Tuzla, Univerzitetska 8, 75000 Tuzla, Bosnia and Herzegovina
Mirna Aljić ; Faculty of Technology Tuzla, Univerzitetska 8, 75000 Tuzla, Bosnia and Herzegovina

Puni tekst: engleski, pdf (160 KB) str. 243-247 preuzimanja: 490* citiraj
APA 6th Edition
Miličević, D., Selimović, A., Pešić, T., Hodžić, H. i Aljić, M. (2009). A Baking Function Depending Upon Storage Condition and a Type of Flour. Agriculturae Conspectus Scientificus, 74 (3), 243-247. Preuzeto s https://hrcak.srce.hr/47396
MLA 8th Edition
Miličević, Dijana, et al. "A Baking Function Depending Upon Storage Condition and a Type of Flour." Agriculturae Conspectus Scientificus, vol. 74, br. 3, 2009, str. 243-247. https://hrcak.srce.hr/47396. Citirano 21.10.2021.
Chicago 17th Edition
Miličević, Dijana, Amel Selimović, Tijana Pešić, Haris Hodžić i Mirna Aljić. "A Baking Function Depending Upon Storage Condition and a Type of Flour." Agriculturae Conspectus Scientificus 74, br. 3 (2009): 243-247. https://hrcak.srce.hr/47396
Harvard
Miličević, D., et al. (2009). 'A Baking Function Depending Upon Storage Condition and a Type of Flour', Agriculturae Conspectus Scientificus, 74(3), str. 243-247. Preuzeto s: https://hrcak.srce.hr/47396 (Datum pristupa: 21.10.2021.)
Vancouver
Miličević D, Selimović A, Pešić T, Hodžić H, Aljić M. A Baking Function Depending Upon Storage Condition and a Type of Flour. Agriculturae Conspectus Scientificus [Internet]. 2009 [pristupljeno 21.10.2021.];74(3):243-247. Dostupno na: https://hrcak.srce.hr/47396
IEEE
D. Miličević, A. Selimović, T. Pešić, H. Hodžić i M. Aljić, "A Baking Function Depending Upon Storage Condition and a Type of Flour", Agriculturae Conspectus Scientificus, vol.74, br. 3, str. 243-247, 2009. [Online]. Dostupno na: https://hrcak.srce.hr/47396. [Citirano: 21.10.2021.]

Sažetak
Flour is a raw material, more exactly grocery very sensitive on external influence.
Namely, due to the hygroscopic nature of the flour it is good base for microbial growth. Normal moisture content in flour ranges from 13 to 15 %. An increase in moisture contents makes conditions suitable for microbial growth, accelerating the enzymatic activity and spoiling of fl our. The storage conditions have a great influence on the moisture content, especially temperature and humidity.
The fl our reaction to the storage condition is based to its chemical composition, which is related to the moisture, fat and proteins content.
Baking function is dependable upon the storage condition and storage period, as well as acting of the flour during making of dough, and baking of made dough.
The aim of this study was to establish behaviour of different fl our types (T-500,
T-850 and whole meal fl our) stored at temperatures +4 and 20 °C and defined humidity.
Each fl our sample was analyzed determining its chemical contents and farinograph characteristics immediately after milling and after 10 and 21 day, and baking test was done on those days.
The obtained results proved that storage conditions significantly affected the chemical composition of composite fl ours, as well as baking functions of fl our and characteristics of baked bread.

Ključne riječi
flour; type of flour; storage conditions; organoleptic properties

Hrčak ID: 47396

URI
https://hrcak.srce.hr/47396

Posjeta: 788 *