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doctoral thesis
Non-thermal technologies for nutritional and technological improvement of oat and barley in flat bread
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. urn:nbn:hr:159:792812
Grgić, Tomislava
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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Grgić, T. (2024). Non-thermal technologies for nutritional and technological improvement of oat and barley in flat bread (Doctoral thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:792812

Grgić, Tomislava. "Non-thermal technologies for nutritional and technological improvement of oat and barley in flat bread." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:792812

Grgić, Tomislava. "Non-thermal technologies for nutritional and technological improvement of oat and barley in flat bread." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:792812

Grgić, T. (2024). 'Non-thermal technologies for nutritional and technological improvement of oat and barley in flat bread', Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 30 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:792812

Grgić T. Non-thermal technologies for nutritional and technological improvement of oat and barley in flat bread [Doctoral thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2024 [cited 2024 December 30] Available at: https://urn.nsk.hr/urn:nbn:hr:159:792812

T. Grgić, "Non-thermal technologies for nutritional and technological improvement of oat and barley in flat bread", Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:159:792812

Metadata
TitleNon-thermal technologies for nutritional and technological improvement of oat and barley in flat bread
Title (croatian)Netoplinske tehnologije za poboljšanje nutritivnog i tehnološkog potencijala zobi i ječma u tankom kruhu
AuthorTomislava Grgić
MentorDubravka Novotni (mentor)
Committee memberNikolina Čukelj Mustač (predsjednik povjerenstva)
Committee memberTomislava Vukušić Pavičić (član povjerenstva)
Committee memberSanda Vladimir-Knežević (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Cereal Chemistry and Technology)
Zagreb
Defense date and country2024, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Universal decimal classification
(UDC)		664 - Production and preservation of solid foodstuffs
Abstract
Oats and barley milling products are a rich source of dietary fiber, especially β-glucans, but also possess high enzyme activity, contain antinutrients, and undesirably affect the technological and sensory properties of the bakery products. This dissertation investigated the pretreatment of oat and barley flour/bran using traditional (sourdough fermentation) and innovative techniques (high-intensity ultrasound, pulsed electric field) and the application of these pretreated raw materials in making flat bread. The addition of oat/barley bran improved the fermentation of flour to sourdough, which successfully slowed down the enzymatic browning of the retarded dough and reduced antinutrient content (32-38%) in flat bread. Ultrasonic pretreatment of oat and barley bran partially inactivated β-glucanase (by 82% and 55%), reduced antinutrients (by 17% and 39%) and increased the β-glucans content (25-65%) in the flat bread. Processing of oat and barley flour with a pulsed electric field also reduced its β-glucanase activity (by 77% and 40%), improved the solubility of non-starch polysaccharides, and increased the β-glucans content in flat bread (21-32%). These innovative and traditional techniques, in combination or individually, improved the techno-functional properties of flour/bran by enabling fiber enrichment, improving texture profile, while maintaining consumer acceptance of flat bread.
Abstract (croatian)
Zob i ječam bogat su izvor prehrambenih vlakana, posebice β-glukana, međutim posjeduju visoku enzimsku aktivnost, sadrže antinutrijente te nepoželjno utječu na tehnološka i senzorska svojstva pekarskih proizvoda. U ovoj disertaciji istražena je prethodna obrada zobenih i ječmenih posija te brašna tradicionalnim (fermentacija kiselog tijesta) te inovativnim tehnikama (ultrazvuk visokog intenziteta, pulsirajuće električno polje) te primjena tako obrađenih sirovina u izradi tankog kruha. Dodatak zobenih/ječmenih posija poboljšao je fermentaciju brašna u kiselo tijesto, što je uspješno usporilo enzimsko posmeđivanje tijesta tijekom procesa odgođene fermentacije i smanjilo sadržaj antinutrijenata (32-38%). Prethodna obrada zobenih i ječmenih posija ultrazvukom visokog intenziteta rezultirala je djelomičnom inaktivacijom endogene β-glukanaze (za 82% i 55%), smanjenim udjelom antinutrijenata (za 17% i 39%) i povećanim udjelom β-glukana (25-65%) u tankom kruhu. Obrada zobenog i ječmenog brašna pulsirajućim električnim poljem rezultirala je smanjenjem β-glukanazne aktivnosti (za 77% i 40%), poboljšanom topivosti neškrobnih polisaharida te povećanim udjelom β-glukana tankog kruha (21-32%). Ove inovativne i tradicionalne tehnike, u kombinaciji ili zasebno, poboljšale su tehno-funkcionalna svojstva brašna i posija, omogućujući obogaćivanje vlaknima, poboljšanje teksture tankog kruha, uz zadržavanje senzorske prihvatljivosti potrošača.
Keywords
Keywords (croatian)
Languageenglish
URN:NBNurn:nbn:hr:159:792812
Promotion2024
Study programmeTitle: Postgraduate PhD Study in Nutrition
Study programme type: university
Study level: postgraduate
Academic / professional title: doktor/ doktorica znanosti, područje biotehničkih znanosti, odgovarajuće polje (određeno matičnom strukom) (doktor/ doktorica znanosti, područje biotehničkih znanosti, odgovarajuće polje (određeno matičnom strukom))
Type of resourceText
Extent196 str. ; 30 cm
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2024-06-18 09:31:43