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master's thesis
Utjecaj brašna žutog graška i uvjeta kiseljenja tijesta na udjel šećera i kiselina u fazama proizvodnje bezglutenskog kruha
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:984680
Mačešić, Kristina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control

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

Cite this document

Mačešić, K. (2017). Utjecaj brašna žutog graška i uvjeta kiseljenja tijesta na udjel šećera i kiselina u fazama proizvodnje bezglutenskog kruha (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:984680

Mačešić, Kristina. "Utjecaj brašna žutog graška i uvjeta kiseljenja tijesta na udjel šećera i kiselina u fazama proizvodnje bezglutenskog kruha." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:984680

Mačešić, Kristina. "Utjecaj brašna žutog graška i uvjeta kiseljenja tijesta na udjel šećera i kiselina u fazama proizvodnje bezglutenskog kruha." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:984680

Mačešić, K. (2017). 'Utjecaj brašna žutog graška i uvjeta kiseljenja tijesta na udjel šećera i kiselina u fazama proizvodnje bezglutenskog kruha', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 28 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:984680

Mačešić K. Utjecaj brašna žutog graška i uvjeta kiseljenja tijesta na udjel šećera i kiselina u fazama proizvodnje bezglutenskog kruha [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 July 28] Available at: https://urn.nsk.hr/urn:nbn:hr:159:984680

K. Mačešić, "Utjecaj brašna žutog graška i uvjeta kiseljenja tijesta na udjel šećera i kiselina u fazama proizvodnje bezglutenskog kruha", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:984680

Metadata
TitleUtjecaj brašna žutog graška i uvjeta kiseljenja tijesta na udjel šećera i kiselina u fazama proizvodnje bezglutenskog kruha
Title (english)Effect of pea flour addition and fermentation conditions on the fermentable sugars and organic acids content during gluten-free breadmaking process
AuthorKristina Mačešić
MentorMarina Krpan (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Quality Control)
Zagreb
Defense date and country2017-09-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Bezglutenski kruh ima loša reološka i senzorska svojstva koja se nastoje poboljšati dodatkom kiselog tijesta i brašna žutog graška. Cilj ovog istraživanja bio je utvrditi utjecaj dodatka brašna žutog graška i primjene različitih bakterija mliječne kiseline (BMK) za pripremu kiselog tijesta na udjel šećera, organskih kiselina i ukupnu kiselost u svim fazama proizvodnje bezglutenskog kruha. Koncentracija glukoze, fruktoze, saharoze, mliječne i octene kiseline određena je u uzorcima kiselog tijesta, krušnog tijesta prije i poslije krušne fermentacije te kruha i kore kruha HPLC metodom, a ukupna kiselost titracijom s NaOH u uzorcima kiselog tijesta i kruha. Dodatkom brašna graška se, kod većine uzoraka, tijekom svih faza proizvodnje kruha koncentracija fruktoze, saharoze i organskih kiselina povećava, a glukoze smanjuje. Primjena različitih BMK značajno utječe na promjenu koncentracije analiziranih šećera i kiselina. Brašno žutog graška utječe na smanjenje fermentabilnog koeficijenta i povećanje ukupne kiselosti kiselog tijesta i kruha.
Abstract (english)
Gluten-free bread has poor rheological and sensory properties that can be improved with addition of sourdough and yellow pea flour. The aim of this study was to determine the effect of pea flour addition and addition of sourdough prepared with different lactic acid bacteria (LAB) on the fermentable sugars, organic acids content and total titrable acidity (TTA) during all stages of gluten-free breadmaking process. Concentration of fructose, glucose, sucrose, lactic, and acetic acid was determined in sourdough, bread dough before and after fermentation, bread and bread crust samples by HPLC method, while TTA was determined by titration with NaOH in sourdough and bread samples. Pea flour addition, in most of analyzed samples during all stages of breadmaking, increases concentration of fructose, sucrose and organic acids, while reduces concentration of glucose. The application of different LAB significantly affects sugar and acid content of analysed samples. Pea flour addition lowers fermentation quotient and increases TTA of sourdough and bread.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:984680
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-11-09 11:19:27