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master's thesis
Nutritivna, senzorska i fizikalna svojstva bezglutenskog tankog kruha s dodatkom rogačevog i prosenog brašna
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. urn:nbn:hr:159:389001
Pleš, Vedrana
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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Pleš, V. (2024). Nutritivna, senzorska i fizikalna svojstva bezglutenskog tankog kruha s dodatkom rogačevog i prosenog brašna (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:389001

Pleš, Vedrana. "Nutritivna, senzorska i fizikalna svojstva bezglutenskog tankog kruha s dodatkom rogačevog i prosenog brašna." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:389001

Pleš, Vedrana. "Nutritivna, senzorska i fizikalna svojstva bezglutenskog tankog kruha s dodatkom rogačevog i prosenog brašna." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:389001

Pleš, V. (2024). 'Nutritivna, senzorska i fizikalna svojstva bezglutenskog tankog kruha s dodatkom rogačevog i prosenog brašna', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 20 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:389001

Pleš V. Nutritivna, senzorska i fizikalna svojstva bezglutenskog tankog kruha s dodatkom rogačevog i prosenog brašna [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2024 [cited 2024 December 20] Available at: https://urn.nsk.hr/urn:nbn:hr:159:389001

V. Pleš, "Nutritivna, senzorska i fizikalna svojstva bezglutenskog tankog kruha s dodatkom rogačevog i prosenog brašna", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:159:389001

Metadata
TitleNutritivna, senzorska i fizikalna svojstva bezglutenskog tankog kruha s dodatkom rogačevog i prosenog brašna
Title (english)Nutritive, sensory and phisical properties of gluten free flat bread made with the addition of carob and proso flour
AuthorVedrana Pleš
MentorBojana Voučko (mentor)
Committee memberAleksandra Vojvodić Cebin (predsjednik povjerenstva)
Committee memberKatarina Lisak Jakopović (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 country2024-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Poboljšanje kvalitete bezglutenskih kruhova se u novije vrijeme pokušava postići bez upotrebe prehrambenih aditiva, odnosno upotrebom prirodnih sastojaka i procesa kao što je fermentacija. Primjer nedovoljno korištenih, nutritivno bogatih prirodnih sirovina su proso i rogač. Cilj ovog rada bio je nutritivno obogatiti bezglutenski kruh s dodatkom prosenog brašna i posija, brašna rogača, brašnom sjemenki rogača i kiselim tijestom dobivenim fermentacijom tih sirovina, te ispitati utjecaj dodataka na senzorsku prihvatljivost kruha. Dodatno, cilj je bio ispitati utjecaj brašna rogača ili brašna sjemenki rogača na starenje kruha, mjerenjem teksture i senzorske prihvatljivosti kruha tijekom 72 sata. Dodatak prosenog brašna i posija te brašna rogača i sjemenki rogača, uzrokovali su značajno povećanje udjela prehrambenih vlakana bez promjene senzorske prihvatljivosti kruha. Upotreba brašna sjemenki rogača, je u usporedbi s brašnom rogača, osigurala manju tvrdoću (27 %) i žvakljivost kruha (25 %) dva sata nakon pečenja, te veći senzorski osjećaj svježine tijekom 72 sata čuvanja.
Abstract (english)
Gluten-free bread quality improvement has recently been focused on clean label, by using natural ingredients and processes such as fermentation. Millet and carob are examples of underutilized, nutritionally rich natural raw materials. The aim of this work was to nutritionally enrich gluten-free bread by adding millet flour and bran, carob flour, carob seed flour, and sourdough obtained from the fermentation of these raw materials, and to examine the impact of these additions on the sensory acceptability of the bread. Additionally, the goal was to examine the effect of carob flour or carob seed flour on the aging of the bread by measuring its texture and sensory acceptability over 72 hours. The addition of millet flour and bran, as well as carob flour and carob seed flour, significantly increased the dietary fiber content without changing the sensory acceptability of the bread. Compared to carob flour, the use of carob seed flour resulted in lower hardness (27 %) and chewiness (25 %) of the bread two hours after baking, and a greater sensory perception of freshness during 72 hours of storage.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:389001
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 on2024-10-25 08:33:44