prikaz prve stranice dokumenta Kvaliteta i trajnost bezglutenskog kruha sdodatom brašna žutog graška i kiselog tijesta
  Download
PDF 997.29 KB
master's thesis
Kvaliteta i trajnost bezglutenskog kruha sdodatom brašna žutog graška i kiselog tijesta
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:373984
Budimir, Valentina
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

Budimir, V. (2019). Kvaliteta i trajnost bezglutenskog kruha sdodatom brašna žutog graška i kiselog tijesta (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:373984

Budimir, Valentina. "Kvaliteta i trajnost bezglutenskog kruha sdodatom brašna žutog graška i kiselog tijesta." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:373984

Budimir, Valentina. "Kvaliteta i trajnost bezglutenskog kruha sdodatom brašna žutog graška i kiselog tijesta." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:373984

Budimir, V. (2019). 'Kvaliteta i trajnost bezglutenskog kruha sdodatom brašna žutog graška i kiselog tijesta', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 14 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:373984

Budimir V. Kvaliteta i trajnost bezglutenskog kruha sdodatom brašna žutog graška i kiselog tijesta [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 October 14] Available at: https://urn.nsk.hr/urn:nbn:hr:159:373984

V. Budimir, "Kvaliteta i trajnost bezglutenskog kruha sdodatom brašna žutog graška i kiselog tijesta", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:373984

Metadata
TitleKvaliteta i trajnost bezglutenskog kruha sdodatom brašna žutog graška i kiselog tijesta
Title (english)Quality and shelf life of gluten-free bread with added yellow pea flour and sourdough
AuthorValentina Budimir
MentorDuška Ćurić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Cereal Chemistry and Technology)
Zagreb
Defense date and country2019-09-23, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog istraživanja bio je ispitati utjecaj dodatka brašna žutog graška, prekursora aromatskih spojeva, enzima i različitog udjela kiselog tijesta (10, 20 i 30 % KT) na fizikalna i senzorska svojstva bezglutenskog kruha. Kruh s njihovim dodatkom karakterizira tamnija boja kore, smanjena tvrdoća, žvakljivost, kohezivnost i rezilijencija u odnosu na kruh bez njihovog dodatka (0-G). S obzirom na senzorsku analizu sveukupnog doživljaja, potrošači najviše preferiraju kruh 30 % KT. Određena je trajnost polupečenog kruhu 0-G i 30 % KT ohlađenog u vakuumu i pakiranog u modificiranoj atmosferi. Tijekom 30 dana skladištenja kruha pri sobnoj temperaturi nije došlo do značajne promjene specifičnog volumena i teksture kruha. Kruh 0-G bio je mikrobiološki ispravan do 5. dana skladištenja, a kruh 30 % KT do 30. dana skladištenja. Brašno žutog graška ima veliki potencijal za primjenu u proizvodnji bezglutenskog kruha radi povećanja njegove prehrambene vrijednosti, a kiselo tijesto radi poboljšanja teksture, senzorskih svojstava i produljenja trajnosti.
Abstract (english)
The aim of this research was to examine the impact of adding yellow pea flour, precursors of aromatic compunds, enzymes and different quantity of sourdough (10%, 20%, 30% SD) on physical and sensory properties of gluten-free bread. The bread with mentioned improvers was characterized by darker crust colour, reduced hardness, chewiness, cohesivness and resilience in comparison with bread without its addition (0-G). Considering the sensory analysis of overall experience, consumers preferred bread 30 % SD. The shelf life of partially-baked 0-G and 30 % SD bread cooled in a vacuum and packed in a modified atmosphere was determined. During 30 days of storage at room temperature there was no significant change in a specific volume and bread texture. 0-G bread was microbiologically safe until 5th day and 30 % SD bread until 30th day of storage. Yellow pea flour and sourdough have a great potential for the application in gluten-free bread production. Yellow pea flour increases its nutritional value, while sourdough improves its texture and sensory properties and extends its shelf life.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:373984
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 on2020-02-17 12:17:44