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undergraduate thesis
Utjecaj dodatka prosa, rogača te kiselog tijesta na starenje bezglutenskog tankog kruha
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:136498
Gačić, Matea
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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Gačić, M. (2023). Utjecaj dodatka prosa, rogača te kiselog tijesta na starenje bezglutenskog tankog kruha (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:136498

Gačić, Matea. "Utjecaj dodatka prosa, rogača te kiselog tijesta na starenje bezglutenskog tankog kruha." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:136498

Gačić, Matea. "Utjecaj dodatka prosa, rogača te kiselog tijesta na starenje bezglutenskog tankog kruha." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:136498

Gačić, M. (2023). 'Utjecaj dodatka prosa, rogača te kiselog tijesta na starenje bezglutenskog tankog kruha', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 30 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:136498

Gačić M. Utjecaj dodatka prosa, rogača te kiselog tijesta na starenje bezglutenskog tankog kruha [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 May 30] Available at: https://urn.nsk.hr/urn:nbn:hr:159:136498

M. Gačić, "Utjecaj dodatka prosa, rogača te kiselog tijesta na starenje bezglutenskog tankog kruha", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:136498

Metadata
TitleUtjecaj dodatka prosa, rogača te kiselog tijesta na starenje bezglutenskog tankog kruha
Title (english)The effect of millet, carob and sourdough addition on staling of gluten-free flat bread
AuthorMatea Gačić
MentorBojana Voučko (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Cereal Chemistry and Technology)
Zagreb
Defense date and country2023-09-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Proso i rogač su prirodne sirovine koje mogu poboljšati nutritivnu vrijednost te tehnološka svojstava bezglutenskog kruha. Kisela frementacija smjese brašna rogača, prosa i posija prosa prije dodatka u zamjes za pripremu bezglutenskog kruha dodatno može unaprijediti trajnost bezglutenskog kruha. Cilj ovog rada bio je ispitati utjecaj dodatka smjese brašna rogača, prosa i prosenih posija te utjecaj kisele fermentacije iste smjese na kvalitetu bezglutenskog tankog kruha. Kvaliteta kruha određena je mjerenjem fizikalnih svojstava kruha s naglaskom na teksturu kruha tijekom 72 sata. Kruh obogaćen rogačem i prosom te kruh s dodatkom kiselog tijesta pokazali su manju tvrdoću i žvakljivost sredine kruha u odnosu na kontrolni kruh. Kohezivnost i elastičnost sredine kruha smanjile su se kroz vrijeme za sve uzorke. Dodatak kiselog tijesta u bezglutenski kruh uzrokuje manje izražene promjene parametara teksture kroz vrijeme u usporedbi s ostalim uzorcima.
Abstract (english)
Millet and carob are natural raw materials that can improve the nutritional value and technological properties of gluten-free bread. Acidic fermentation of the mixture of carob flour, millet flour and millet bran can additionally improve the shelf life of gluten-free bread. The aim of this thesis was to examine the influence of the addition of a mixture of carob and millet and the effect of acid fermentation of the same mixture on the quality of gluten-free flat bread. Quality was determined by measuring the physical properties of bread with an emphasis on the texture of the bread during 72 hours. Bread enriched with carob and millet and sourdough bread showed a decrease of bread crumb hardness and chewiness in comparison to the control bread. Cohesiveness and elasticity of the bread crumb decreased over time for all samples. The addition of sourdough to gluten-free bread causes less pronounced changes in texture parameters over time compared to other samples.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:136498
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2024-04-24 12:42:35