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doctoral thesis
Razvoj bezglutenskoga kruha poboljšane arome, povećane prehrambene vrijednosti i produljene trajnosti
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:993405
Drakula, Saša
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

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Drakula, S. (2020). Razvoj bezglutenskoga kruha poboljšane arome, povećane prehrambene vrijednosti i produljene trajnosti (Doctoral thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:993405

Drakula, Saša. "Razvoj bezglutenskoga kruha poboljšane arome, povećane prehrambene vrijednosti i produljene trajnosti." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:993405

Drakula, Saša. "Razvoj bezglutenskoga kruha poboljšane arome, povećane prehrambene vrijednosti i produljene trajnosti." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:993405

Drakula, S. (2020). 'Razvoj bezglutenskoga kruha poboljšane arome, povećane prehrambene vrijednosti i produljene trajnosti', Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:993405

Drakula S. Razvoj bezglutenskoga kruha poboljšane arome, povećane prehrambene vrijednosti i produljene trajnosti [Doctoral thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 July 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:993405

S. Drakula, "Razvoj bezglutenskoga kruha poboljšane arome, povećane prehrambene vrijednosti i produljene trajnosti", Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:993405

Metadata
TitleRazvoj bezglutenskoga kruha poboljšane arome, povećane prehrambene vrijednosti i produljene trajnosti
Title (english)Development of gluten free bread with enhanced aroma increased nutritive value and prolonged shelf life
AuthorSaša Drakula
MentorMirjana Hruškar (mentor)
Committee memberDuška Ćurić (predsjednik povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Quality Control)
Zagreb
Defense date and country2020-07-17, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Universal decimal classification
(UDC)		664 - Production and preservation of solid foodstuffs
Abstract
Cilj ovog istraživanja bio je ispitati utjecaj dodatka brašna žutog graška, kiselog tijesta pripremljenog s različitim bakterijama mliječne kiseline, prekursora hlapljivih spojeva arome i proteaza na kvalitetu bezglutenskog kruha. Primjena kombinacije navedenih dodataka doprinijela je poboljšanju profila hlapljivih spojeva arome, senzorskih svojstava, prehrambene vrijednosti i trajnosti kruha. Profil hlapljivih spojeva arome te intenzitet pojedinih atributa mirisa i arome kruha razlikovao se ovisno o dodatku brašna žutog graška, kiselog tijesta i bakterijama mliječne kiseline primijenjenim za kiseljenje, prekursora hlapljivih spojeva arome i proteaza te njihovoj interakciji. Dodatak brašna žutog graška povećao je prehrambenu vrijednost kruha, ali i narušio prihvatljivost njegovog mirisa. Dodatak kiselog tijesta poboljšao je prihvatljivost mirisa sredine kruha s dodatkom brašna žutog graška, a kruh s dodatkom kiselog tijesta pripremljenog s Lactobacillus brevis DSM 20054 pokazao se senzorski najprihvatljivijim. Dodatak većine prekursora hlapljivih spojeva arome, proteaza, kiselog tijesta i njihovih kombinacija pozitivno je utjecao na prihvatljivost mirisa sredine i arome kruha. Pri tome se kruh s dodatkom kiselog tijesta pripremljenog s L. brevis, arginina, proteaza, prolina i fruktoze (KtAEPF) pokazao senzorski najprihvatljivijim. Polupečenom kruhu KtAEPF s 30 % kiselog tijesta zapakiranom u modificiranoj atmosferi produljena je trajnost na 30 dana pri sobnoj temperaturi, u usporedbi s pet dana trajnosti kruha bez navedenih dodataka
Abstract (english)
The aim of this study was to determine the effect of the addition of yellow pea flour, sourdough prepared with various lactic acid bacteria, volatile flavour compounds precursors, and proteases on the quality of gluten free bread. The application of the combination of mentioned improvers enhanced its volatile flavour compounds profile, sensory properties, nutritional value, and shelf life. The volatile flavour compounds profile and the intensity of bread odour and flavour attributes differed depending on the addition of yellow pea flour, sourdough and lactic acid bacteria used for acidification, volatile flavour compounds precursors, proteases, as well as their interaction. The addition of yellow pea flour increased the nutritional value of the bread, but also impaired its odour acceptability. The addition of sourdough improved the odour of the bread crumb containing yellow pea flour, while the most sensory acceptable bread was the one with the Lactobacillus brevis DSM 20054 sourdough. The addition of most volatile flavour compounds precursors, proteases, sourdough, and their combinations positively affected the crumb odour and bread flavour acceptability. Bread with the addition of L. brevis sourdough, arginine, proteases, proline, and fructose (KtAEPF) was the most sensory acceptable. Partially baked KtAEPF bread with 30% sourdough packed in a modified atmosphere had a prolonged shelf life of 30 days at room temperature, compared to five days for bread with no improvers added.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:993405
Promotion2020
Study programmeTitle: Nutrition
Study programme type: university
Study level: postgraduate
Academic / professional title: doktor znanosti/doktorica znanosti (doktor znanosti/doktorica znanosti)
Type of resourceText
Extent270 str. : 30 cm.
File originBorn digital
Access conditionsOpen access
Embargo expiration date: 2024-07-20
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2020-07-15 09:56:38