prikaz prve stranice dokumenta Usporedna analiza kruhova bez glutena proizvedenih iz bijelog brašna i brašna miješanih žitarica
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master's thesis
Usporedna analiza kruhova bez glutena proizvedenih iz bijelog brašna i brašna miješanih žitarica
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:276808
Pleša, Ivana
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

Pleša, I. (2014). Usporedna analiza kruhova bez glutena proizvedenih iz bijelog brašna i brašna miješanih žitarica (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:276808

Pleša, Ivana. "Usporedna analiza kruhova bez glutena proizvedenih iz bijelog brašna i brašna miješanih žitarica." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:276808

Pleša, Ivana. "Usporedna analiza kruhova bez glutena proizvedenih iz bijelog brašna i brašna miješanih žitarica." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:276808

Pleša, I. (2014). 'Usporedna analiza kruhova bez glutena proizvedenih iz bijelog brašna i brašna miješanih žitarica', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 05 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:276808

Pleša I. Usporedna analiza kruhova bez glutena proizvedenih iz bijelog brašna i brašna miješanih žitarica [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 November 05] Available at: https://urn.nsk.hr/urn:nbn:hr:159:276808

I. Pleša, "Usporedna analiza kruhova bez glutena proizvedenih iz bijelog brašna i brašna miješanih žitarica", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:276808

Metadata
TitleUsporedna analiza kruhova bez glutena proizvedenih iz bijelog brašna i brašna miješanih žitarica
Title (english)Comparative analysis of gluten-free breads produced from white flour and mixed cereals flours
AuthorIvana Pleša
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 country2014-07-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom radu su ispitana i uspoređena fizikalna, senzorska i kemijska svojstva tri različita bezglutenska kruha, od kojih su heljdin i kukuruzni kruh kreirani s ciljem dobivanja obogaćenog bezglutenskog kruha, te su uspoređivani s bijelim bezglutenskim kruhom s tržišta. Dobiveni rezultati ispitivanja fizikalnih svojstava bezglutenskih kruhova pokazali su manju tvrdoću, gumenost i žvakljivost sredine kruha te veći volumen heljdinog i kukuruznog kruha u odnosu na bijeli bezglutenski kruh. Nadalje, kreirani kruhovi su imali bolji nutritivni sastav i poželjnije senzorske karakteristike u odnosu na bijeli bezglutenski kruh. Dodatno, na temelju Avramijevog modela kinetika starenja dokazano je sporije starenje heljdinog i kukuruznog kruha u odnosu na kinetiku starenja bijelog bezglutenskog kruha tijekom 3 dana pohrane na sobnoj temperaturi.
Abstract (english)
This work contains a comparison of the physical, sensorial and chemical properties of three gluten-free breads. Buckwheat and corn bread recipes were created with the aim of acquiring a gluten-free bread with a satisfactory nutritional value and superior quality compared with a white gluten-free bread, which is currently available on the Croatian market. Buckwheat and corn breads both had lower crumb hardness, chewiness and guminess, and a higher specific volume in comparison to white bread. Further more, the created gluten-free breads had a better nutritional composition and desirable sensory characteristics than the white bread. The results of bread hardness during three day storage were fitted into the Avrami nonlinear regression equation to assess the staling kinetics and it was determened that the staling kinetics of corn and buckwheat bread is considerably slower than white bread during the three days storage at room temperature.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:276808
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-04-28 09:32:47