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master's thesis
Utjecaj temperature i različitog udjela natrijevog hidrogenkarbonata na teksturu i boju čajnog peciva
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. urn:nbn:hr:109:960687
Jurošević, Ivana
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

Jurošević, I. (2014). Utjecaj temperature i različitog udjela natrijevog hidrogenkarbonata na teksturu i boju čajnog peciva (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:960687

Jurošević, Ivana. "Utjecaj temperature i različitog udjela natrijevog hidrogenkarbonata na teksturu i boju čajnog peciva." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:960687

Jurošević, Ivana. "Utjecaj temperature i različitog udjela natrijevog hidrogenkarbonata na teksturu i boju čajnog peciva." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:960687

Jurošević, I. (2014). 'Utjecaj temperature i različitog udjela natrijevog hidrogenkarbonata na teksturu i boju čajnog peciva', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:960687

Jurošević I. Utjecaj temperature i različitog udjela natrijevog hidrogenkarbonata na teksturu i boju čajnog peciva [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2024 December 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:960687

I. Jurošević, "Utjecaj temperature i različitog udjela natrijevog hidrogenkarbonata na teksturu i boju čajnog peciva", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:960687

Metadata
TitleUtjecaj temperature i različitog udjela natrijevog hidrogenkarbonata na teksturu i boju čajnog peciva
Title (english)Impact of temperature changes and different contribution of sodium hydrogen carbonate on texture and colour of tea biscuits
AuthorIvana Jurošević
MentorDaliborka Koceva Komlenić (mentor)
MentorJasmina Lukinac Čačić (mentor)
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 country2014-07-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Cilj diplomskog rada bio je odrediti utjecaj temperature i različitog udjela natrijevog hidrogenkarbonata na teksturu i boju čajnih peciva dobivenih u laboratorijskim uvjetima. Svaki zamjes razlikovao se prema dodanoj količini natrijevog hidrogenkarbonata, granulaciji šećera ili temperaturi pečenja. Svakodnevno je analizirana tekstura proizvoda pomoću analizatora teksture, a boja je mjerena pomoću Minolta Chroma Metera-a. Nakon pečenja ispitivanih uzoraka, provedena su mjerenja dužine, visine čajnih peciva te dinamika promjene aktiviteta vode i udjela vlage tijekom pečenja. Rezultati analize teksture pokazali su da povećani udio natrijevog hidrogenkarbonata smanjuje čvrstoću čajnih peciva, dok se na većim temperaturama čvrstoća i lomljivost povećavaju. Što se tiče boje, rezultati su pokazali da usporedbom ukupne promjene boje čajnog peciva dobivenog od različitih zamjesa i pečenog na različitim temperaturama, najmanje promjene boje u većini slučajeva imao je zamjes s najmanjim udjelom natrijevog hidrogenkarbonata.
Abstract (english)
The aim of this master's thesis was to determine influence of temperature changes and different contribution of sodium hydrogen carbonate on texture and color of biscuits made in the laboratory conditions. Each kneading differed according to the amount of added sodium hydrogen carbonate granulation sugar or baking temerature. Daily texture of the product was analyzed using a texture analyzer and the color was measured using a Minolta Chroma Meter's. After baking samples were carried out measuring biscuit lenght and height, as well as water activity and moisture content during the baking. Results texture analysis showed that an increased proportion of sodium bicarbonate reduces the strenght of biscuits, while at higher temperatures increase the strenght and fragility. As for the colors, the results showed that comparing the total color change of bisciuts obtained from different mixtures and baked at different temperatures, at least change the colors in most cases he is kneading with the lowest proportion of the sodium hydrogen bicarbonate.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:960687
ProjectNumber: IP-2013-11-1321
Title: Primjena nusproizvoda prehrambene industrije za razvoj funkcionalnih i okolišno prihvatljivih ekstrudiranih proizvoda i aditiva
Title: Application of food industry by-products in development of functional and environmentally friendly extruded food products and additives
Acronym: FUNEXFOOD
Leader: Drago Šubarić
Jurisdiction: Croatia
Funder: HRZZ
Funding stream: IP
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 on2015-09-25 08:04:34