prikaz prve stranice dokumenta Primjena rogačevog kiselog tijesta u proizvodnji pekarskih proizvoda
  Download
PDF 3.38 MB
master's thesis
Primjena rogačevog kiselog tijesta u proizvodnji pekarskih proizvoda
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:280276
Mutak, Nika
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

Mutak, N. (2018). Primjena rogačevog kiselog tijesta u proizvodnji pekarskih proizvoda (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:280276

Mutak, Nika. "Primjena rogačevog kiselog tijesta u proizvodnji pekarskih proizvoda." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:280276

Mutak, Nika. "Primjena rogačevog kiselog tijesta u proizvodnji pekarskih proizvoda." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:280276

Mutak, N. (2018). 'Primjena rogačevog kiselog tijesta u proizvodnji pekarskih proizvoda', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:280276

Mutak N. Primjena rogačevog kiselog tijesta u proizvodnji pekarskih proizvoda [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 December 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:280276

N. Mutak, "Primjena rogačevog kiselog tijesta u proizvodnji pekarskih proizvoda", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:280276

Metadata
TitlePrimjena rogačevog kiselog tijesta u proizvodnji pekarskih proizvoda
Title (english)Application of carob sourdough in bread production
AuthorNika Mutak
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 country2018-09-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Brašno rogača se, zahvaljujući svojem kemijskom sastavu, primjenjuje u pekarskoj industriji, ali još uvijek u maloj mjeri. Do sada nisu provedena istraživanja vezana za kiselo tijesto od brašna rogača. Cilj ovog rada bio je dodatkom rogačevog kiselog tijesta (s i bez dodatka heljdinog brašna) te samog brašna rogača, nutritivno obogatiti gotov proizvod te ispitati njegova tehnološka i organoleptička svojstva. Fermentacija rogačevog kiselog tijesta provodila se pri 30 °C uz dodatak starter kultura Lactobacillus brevis i Lactobacillus fermentum. Za proizvodnju polupečenog smrznutog kruha od pšeničnog brašna, korišteno je rogačevo kiselo tijesto (20 %) ili rogačevo brašno (9 %). Specifični volumen kod proizvoda s dodatkom rogača bio je veći, boja tamnija, čvrstoća gotovo podjednaka, dok je mrvljivost bila vidno manja u odnosu na pšenični kruh. Kruh sa rogačevim kiselim tijestom imao je veći udio prehrambenih vlakana (5 %) u odnosu na pšenični kruh (3 %), a također i veći udio ukupnih fenolnih spojeva (za 2 - 3 puta) te antioksidacijsku aktivnost (za 4 - 12 puta). Senzorskom analizom najbolje su ocijenjeni kruhovi s dodatkom rogačevog kiselog tijesta.
Abstract (english)
Because of chemical composition, carob flour is utilised in bakery industry but scarcely. So far, studies related to carob sourdough have not been conducted yet. The aim of this thesis was to nutritionally enrich the product with addition of carob sourdough (with and without buckwheat flour addition) and carob flour, and to test its technological and organoleptic attributes. Sourdough was fermented at 30 °C with starter cultures Lactobacillus brevis and Lactobacillus fermentum. Carob sourdough (20 %) or carob flour (9 %) were used in making partially baked frozen wheat bread. The specific volume of carob bread was larger, the colour darker, firmness nearly alike while crumbliness was less visible in comparison to the wheat bread. Bread with carob sourdough contained in average 5% of total dietary fibre compared to 3% contained in wheat bread. Furthermore, total phenolics content were much higher (2 - 3 times) as well as a FRAP antioxidant activity (4 - 12 times). Sensory analysis showed that the most desirable wheat breads are breads produced with carob sourdough.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:280276
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 on2019-11-21 14:34:25