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master's thesis
Fizikalno-kemijska svojstva kruha sa dodatkom crnog češnjaka
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:266503
Roščić, Lucija
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Section for Food Preparation Processes

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

Cite this document

Roščić, L. (2019). Fizikalno-kemijska svojstva kruha sa dodatkom crnog češnjaka (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:266503

Roščić, Lucija. "Fizikalno-kemijska svojstva kruha sa dodatkom crnog češnjaka." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:266503

Roščić, Lucija. "Fizikalno-kemijska svojstva kruha sa dodatkom crnog češnjaka." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:266503

Roščić, L. (2019). 'Fizikalno-kemijska svojstva kruha sa dodatkom crnog češnjaka', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 24 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:266503

Roščić L. Fizikalno-kemijska svojstva kruha sa dodatkom crnog češnjaka [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 December 24] Available at: https://urn.nsk.hr/urn:nbn:hr:159:266503

L. Roščić, "Fizikalno-kemijska svojstva kruha sa dodatkom crnog češnjaka", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:266503

Metadata
TitleFizikalno-kemijska svojstva kruha sa dodatkom crnog češnjaka
Title (croatian)Physicochemical properties of black garlic bread
AuthorLucija Roščić
MentorSuzana Rimac Brnčić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Section for Food Preparation Processes)
Zagreb
Defense date and country2019-09-23, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Bread is increasingly enriched with various additives, including the garlic that has strong pungent odour so it can be replaced with black garlic. In this thesis, the practical application of black garlic powder in wheat flour bread production was evaluated. The aim was to determine the influence of black garlic powder addition (3; 6 and 12%) on physical, chemical and sensory characteristics of bread. Evaluated characteristics are: bread specific volume, colour, crumb porosity, texture (hardness, cohesiveness, gumminess, springiness, chewiness), total phenolic content determined using Folin-Ciocalteau method, antioxidant capacity using FRAP and ABTS methods. These characteristics were evaluated for the fresh bread and bread after 24 hours storage. According to the obtained results, bread prepared with 3% black garlic powder addition had the highest specific volume and achieved the best scores for almost all texture parameters. Similar results were achieved for sensory parameters. Storage did not have influence on bread colour, while on hardness it had big influence.
Abstract (croatian)
Kruh se sve više obogaćuje različitim dodacima, uključujući češnjak koji ima oštar miris te ga je moguće zamijeniti crnim češnjakom. U ovom radu je ispitivana praktična primjena praha crnog češnjaka u proizvodnji kruha od pšeničnog brašna. Cilj je bio odrediti utjecaj dodatka praha crnog češnjaka (3; 6 i 12%) na fizikalna, kemijska i senzorska svojstva kruha. Ispitivana svojstva su: specifični volumen, boja, poroznost, tekstura (tvrdoća, kohezivnost, gumenost, rastezljivost, žvakavost), udjel ukupnih polifenola određen Folin-Ciocalteau metodom, antioksidacijski kapacitet određen FRAP i ABTS metodama. Navedena svojstva su određena za svježi kruh i kruh nakon 24 sata. Prema rezultatima, kruh s dodatkom praha crnog češnjaka (3%) imao je najveći specifični volumen te je postigao najbolje rezultate za gotovo sve parametre teksture. Slični rezultati su postignuti i za senzorske parametre. Skladištenje nije imalo utjecaja na boju kruha, dok je na tvrdoću imalo veliki utjecaj.
Keywords
Keywords (english)
Languageenglish
URN:NBNurn:nbn:hr:159:266503
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 Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2020-01-28 12:12:16