{"id":1047,"date":"2017-11-08T13:50:05","date_gmt":"2017-11-08T13:50:05","guid":{"rendered":"http:\/\/www.ptfos.unios.hr\/novicjfst\/?p=1047"},"modified":"2017-11-08T13:52:37","modified_gmt":"2017-11-08T13:52:37","slug":"cjfst-2017-9-2-14","status":"publish","type":"post","link":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/2017\/11\/08\/cjfst-2017-9-2-14\/","title":{"rendered":"CJFST.2017.9.2.14"},"content":{"rendered":"<p style=\"text-align: center;\"><strong>Frozen stored barley sourdough: stability and application to wheat bread<\/strong><\/p>\n<p style=\"text-align: center;\"><strong>Dubravka Novotni, Nikolina \u010cukelj<sup>*<\/sup>, Tanita \u0160icel, Sa\u0161a Drakula, Ivna Vrana \u0160poljari\u0107, Bojana Vou\u010dko, Du\u0161ka \u0106uri\u0107<\/strong><\/p>\n<p><em>\u00a0University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia<\/em><\/p>\n<p style=\"text-align: right;\"><em>original scientific paper<br \/>\n<\/em>DOI: 10.17508\/CJFST.2017.9.2.14<\/p>\n<p style=\"text-align: center;\"><strong>Summary<\/strong><\/p>\n<p style=\"text-align: justify;\">The primary aim of the industrial use of sourdough is to improve bread quality and to replace additives. This study investigates the applicability of frozen stored barley sourdough in wheat bread. Sourdough was fermented with <em>Weissella cibaria <\/em>in the presence of sucrose and xylanase, and stored frozen for 4, 8, or 12 weeks. During storage, the number of viable cells in the sourdough declined. Softer dough and crumb were obtained after the sourdough was stored for a longer period (\u00b34 weeks), while bread specific volume was unaffected by the sourdough storage time. The highest bread specific volume, shape, crumb softness, and sensory liking were obtained with 20% of the sourdough. This study demonstrates the possibility for the industrial application of frozen barley sourdough, since it can improve the quality of bread compared to the native barley flour.<\/p>\n<p><em>Keywords<\/em>: barley sourdough storage, blast freezing, dough consistency, <em>Weissella cibaria<\/em>, wheat bread<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Frozen stored barley sourdough: stability and application to wheat bread Dubravka Novotni, Nikolina \u010cukelj*, Tanita \u0160icel, Sa\u0161a Drakula, Ivna Vrana \u0160poljari\u0107, Bojana Vou\u010dko, Du\u0161ka \u0106uri\u0107 \u00a0University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia original scientific paper DOI: 10.17508\/CJFST.2017.9.2.14 Summary The primary aim of the industrial use of sourdough is &#8230; <a title=\"CJFST.2017.9.2.14\" class=\"read-more\" href=\"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/2017\/11\/08\/cjfst-2017-9-2-14\/\" aria-label=\"Read more about CJFST.2017.9.2.14\">Op\u0161irnije<\/a><\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1047","post","type-post","status-publish","format-standard","hentry","category-nekategorizirano"],"_links":{"self":[{"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts\/1047","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/comments?post=1047"}],"version-history":[{"count":1,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts\/1047\/revisions"}],"predecessor-version":[{"id":1048,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts\/1047\/revisions\/1048"}],"wp:attachment":[{"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/media?parent=1047"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/categories?post=1047"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/tags?post=1047"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}