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master's thesis
Primjena bučine pogače i prosa u razvoju obogaćenog bezglutenskog kruha
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:656932
Jarni, Kristina
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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Jarni, K. (2017). Primjena bučine pogače i prosa u razvoju obogaćenog bezglutenskog kruha (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:656932

Jarni, Kristina. "Primjena bučine pogače i prosa u razvoju obogaćenog bezglutenskog kruha." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:656932

Jarni, Kristina. "Primjena bučine pogače i prosa u razvoju obogaćenog bezglutenskog kruha." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:656932

Jarni, K. (2017). 'Primjena bučine pogače i prosa u razvoju obogaćenog bezglutenskog kruha', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 03 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:656932

Jarni K. Primjena bučine pogače i prosa u razvoju obogaćenog bezglutenskog kruha [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 May 03] Available at: https://urn.nsk.hr/urn:nbn:hr:159:656932

K. Jarni, "Primjena bučine pogače i prosa u razvoju obogaćenog 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:159:656932

Metadata
TitlePrimjena bučine pogače i prosa u razvoju obogaćenog bezglutenskog kruha
Title (english)Application of pumpkin seed cake and millet in the development of enriched gluten-free bread
AuthorKristina Jarni
MentorNikolina Čukelj (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Cereal Chemistry and Technology)
Zagreb
Defense date and country2017-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je optimizirati udjele prosenog brašna i bučine pogače u recepturi bezglutenskog kruha s heljdinim i integralnim rižinim brašnom kao baznim brašnima. Prema složenom centralnom planu pokusa varirani su udjeli bučine pogače (10, 20 i 30 % na brašno) i prosenog brašna (10, 30 i 50 % na brašno), a mjereni su volumen, prinos kruha, gubitak vode pečenjem, tekstura i boja kruha. Analizom varijance i metodom odzivnih površina su određeni značajni utjecaji bučine pogače na prinos kruha, gubitak mase kruha pečenjem, na sve parametre teksture i boju kruha dok je proseno brašno značajno utjecalo na rezilijenciju, kohezivnost i boju. Metodom poželjnosti odabrane su dvije najbolje recepture koje su se sastojale od: (I) 10 % prosenog i 12,7 % bučinog brašna i (II) 50 % prosenog i 13 % bučinog brašna. Značajne razlike u senzorskim karakteristikama ta dva kruha nisu utvrđene, a oba su imala povećani udio bjelančevina i vlakana te se mogu označiti kao proizvodi bogati proteinima i vlaknima.
Abstract (english)
The aim of this thesis was to optimize the recipe for gluten free bread with buckwheat and whole-grain rice flour as base flours, by varying amounts of pumpkin seed cake and millet flour. Formulations were prepared following a central composite design. The influence of pumpkin seed cake (10, 20, 30 % on flour) and millet flour (10, 30, 50 % on flour) was determined by measuring the volumetric parameters, bread yield, baking loss, texture and color of bread. Analysis of the variance and response surface method showed a significant influence of pumpkin seed cake on bread yields, baking loss, all texture parameters and colour, while millet had significant influence on bread resilience, cohesiveness and color. Using the preference method, two recipes were chosen: (I) 10 % millet flour and 12,7 % pumpkin seed cake and (II) 50 % millet flour and 13 % pumpkin seed cake. Breads showed similar sensory characteristics and both had an increased protein and fibre content, thus could be labeled as protein-rich products and sources of fibre.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:656932
Study programmeTitle: Food Safety Management
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-11-09 14:38:40