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undergraduate thesis
Primjena brašna od ekstrudiranog integralnog kukuruza u pekarstvu
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:120061
Tomić, Alen
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

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Tomić, A. (2017). Primjena brašna od ekstrudiranog integralnog kukuruza u pekarstvu (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:120061

Tomić, Alen. "Primjena brašna od ekstrudiranog integralnog kukuruza u pekarstvu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:120061

Tomić, Alen. "Primjena brašna od ekstrudiranog integralnog kukuruza u pekarstvu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:120061

Tomić, A. (2017). 'Primjena brašna od ekstrudiranog integralnog kukuruza u pekarstvu', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 11 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:120061

Tomić A. Primjena brašna od ekstrudiranog integralnog kukuruza u pekarstvu [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2025 January 11] Available at: https://urn.nsk.hr/urn:nbn:hr:159:120061

A. Tomić, "Primjena brašna od ekstrudiranog integralnog kukuruza u pekarstvu", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:120061

Metadata
TitlePrimjena brašna od ekstrudiranog integralnog kukuruza u pekarstvu
Title (english)Application of extruded whole grain maize flour in bakery industry
AuthorAlen Tomić
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 country2017-09-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Danas sve veći broj ljudi pokazuje interes za hranom bez udjela pšenice ili s povećanim udjelom vlakana zbog brige za zdravlje. Kao alternativa bijelom pšeničnom brašnu u pekarskoj industriji se može upotrijebiti brašno od ekstrudiranog integralnog kukuruza. Stoga su u ovom radu ispitana fizikalna svojstva integralnog kukuruznog koncentrata, te reološka svojstva tijesta, prinos i svojstva kruha pečenog s dodatkom 30% integralnog kukuruznog koncentrata u recepturi. Kukuruzni je koncentrat naspram kukuruzne krupice tamnije nijanse, žuće, zasićenije boje s intenzivnijim tonovima. Tijesto s 30% kukuruznog koncentrata je pokazalo povećano upijanje vode za 10,7%. Probnim pečenjem su dobivena kukuruzna miješana peciva dobrog volumena (1,96 cm3/g) i izgleda, izražene žute boje i sjajne kore.
Abstract (english)
Nowadays, more and more people are showing interest for food without wheat or high in fiber because of health concerns. Extruded whole grain maize flour can be used as an alternative raw material to white wheat flour in bakery industry. Therefore, in this work, physical properties of extruded integral maize flour, dough rheology and characteristics of bread made with added 30% of extruded whole grain maize flour in wheat formula were investigated. Corn concentrate was of darker, yellower and more saturated colour with intensive tones than corn meal. Dough with corn concentrate had increased water apsorption by 10.7%. Baked maize bans had good volume (1.96 cm3/g) and shape, with distinguished yellow colour and shiny crust.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:120061
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 on2017-10-04 10:58:54