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undergraduate thesis
Tehnološke mogućnosti bolje iskoristivosti pšeničnih posija
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:776974
Antolić, Ana
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Cereal Chemistry and Technology

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Antolić, A. (2017). Tehnološke mogućnosti bolje iskoristivosti pšeničnih posija (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:776974

Antolić, Ana. "Tehnološke mogućnosti bolje iskoristivosti pšeničnih posija." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:776974

Antolić, Ana. "Tehnološke mogućnosti bolje iskoristivosti pšeničnih posija." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:776974

Antolić, A. (2017). 'Tehnološke mogućnosti bolje iskoristivosti pšeničnih posija', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 30 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:776974

Antolić A. Tehnološke mogućnosti bolje iskoristivosti pšeničnih posija [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 April 30] Available at: https://urn.nsk.hr/urn:nbn:hr:159:776974

A. Antolić, "Tehnološke mogućnosti bolje iskoristivosti pšeničnih posija", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:776974

Metadata
TitleTehnološke mogućnosti bolje iskoristivosti pšeničnih posija
Title (english)Technological possibilities for better utilization of wheat bran
AuthorAna Antolić
MentorDubravka Novotni (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Cereal Chemistry and Technology)
Zagreb
Defense date and country2017, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Pšenične posije zbog svojeg bogatog bioaktivnog sastava i blagotvornog učinka na zdravlje postaju sve upotrebljavanija sirovina u prehrambenoj industriji. Najčešće se koriste u proizvodnji kruha pri čemu dolazi do smanjenja kvalitete kruha i organoleptičkih svojstava. Cilj ovog rada bio je istražiti suvremene metode obrade pšeničnih posija pri čemu dolazi do bolje bioiskoristivosti bioaktivnih spojeva i manje štetnog učinka na volumen, okus i teksturu kruha. Iako su istraženi mnogi tretmani posija, kao što su enzimska obrada, fermentacija, toplinska i hidrotoplinska obrada, smanjenje veličine čestica te namakanje posija, iako njihov točan utjecaj još nije potpuno razjašnjen.
Abstract (english)
Wheat bran, due to its rich bioactive composition and beneficial effects on health, is becoming increasingly used raw material in the food industry. They are most commonly used in bread production, however their addition reduces technological quality of bread and organoleptic properties. The aim of this study was to investigate temporary methods of wheat bran treatment, in order to improve bioavailability of bioactive compounds and lessen detrimental effects on bread volume, texture and taste. Although many treatment have been explored, such as enzymatic treatment, fermentation, thermal and hidrothermal treatment, particle size reduction and soaking of bran, their exact impact on bread production has not been clarified yet.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:776974
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-09-25 11:48:54