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master's thesis
Praćenje kvalitativnih svojstava kruha s dodatkom pivskog i jabučnog tropa
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. urn:nbn:hr:109:456311
Kolak, Paula
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Cereal Technology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Kolak, P. (2016). Praćenje kvalitativnih svojstava kruha s dodatkom pivskog i jabučnog tropa (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:456311

Kolak, Paula. "Praćenje kvalitativnih svojstava kruha s dodatkom pivskog i jabučnog tropa." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:456311

Kolak, Paula. "Praćenje kvalitativnih svojstava kruha s dodatkom pivskog i jabučnog tropa." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:456311

Kolak, P. (2016). 'Praćenje kvalitativnih svojstava kruha s dodatkom pivskog i jabučnog tropa', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 11 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:456311

Kolak P. Praćenje kvalitativnih svojstava kruha s dodatkom pivskog i jabučnog tropa [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2025 January 11] Available at: https://urn.nsk.hr/urn:nbn:hr:109:456311

P. Kolak, "Praćenje kvalitativnih svojstava kruha s dodatkom pivskog i jabučnog tropa", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:456311

Metadata
TitlePraćenje kvalitativnih svojstava kruha s dodatkom pivskog i jabučnog tropa
Title (english)Monitoring of the quality characteristics of bread by addition brewers and apple pomace
AuthorPaula Kolak
MentorDaliborka Koceva Komlenić (mentor)
MentorJasmina Lukinac Čačić (komentor)
Committee memberMarko Jukić (predsjednik povjerenstva)
Committee memberDaliborka Koceva Komlenić (član povjerenstva)
Committee memberJasmina Lukinac Čačić (član povjerenstva)
Committee memberFrane Čačić Kenjerić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Cereal Technology)
Osijek
Defense date and country2016-10-07, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj diplomskog rada je bio praćenje kvalitativnih svojstava kruha s dodatkom pivskog i jabučnog tropa. Zamjesi su se razlikovali prema vrsti tropa te prema udjelu tropa koji je zamijenio pšenično brašno. Kruhovi su analizirani pomoću analizatora teksture, a boja je određena uređajem Konica Minolta Chroma Meter CR-400. Provedena su određivanja udjela i aktiviteta vode te specifičnog volumena. Rezultati su pokazali kako se dodatkom pivskog i jabučnog tropa povećava udio vode kao i aktivitet, povećava se čvrstoća i otpor žvakanju. Suprotno, povećanjem udjela tropova smanjuje se specifični volumen, kohezivnost i elastičnost kruha. Rezultati kod određivanja boje kruha prikazuju veću promjenu boje kod kruha s dodatkom jabučnog tropa tj. manju vrijednost svjetline (L*) u odnosu na kruh s dodatkom pivskog tropa.
Abstract (english)
The aim of Master´s Thesis was to monitor the qualitative characteristics of bread by addition of brewers and apple pomace. Each mixing differed with the type pomace and amount of the substitute wheat flour by brewers as well as apple pomace. The bread were analysed using a texture analyser, and colour using the Konica Minolta Chroma Meter CR-400. The water content, water activity and the specific volume were also investigated. The results have shown that by addition of brewer and apple pomace increases the water content such water activity and also increases the hardness and chewiness. In contrast to this, by increasing the substitution level of pomace, the specific volume, cohesiveness and resilience was decreases. The results of determining the bread colour have shown a greater colour change by supplemented wheat flour by apple pomace i.e. a reduced brightness value (L*) compared to bread with supplemented wheat flour by brewer pomace.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:456311
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 In copyright icon
Created on2016-10-10 08:39:31