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master's thesis
Prijelaz ergot alkaloida iz raži u proizvode mljevenja i kruh
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. urn:nbn:hr:109:121062
Andrašek, Iva
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Applied Chemistry and Ecology
Sub-department of Biochemistry and Toxicology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Andrašek, I. (2017). Prijelaz ergot alkaloida iz raži u proizvode mljevenja i kruh (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:121062

Andrašek, Iva. "Prijelaz ergot alkaloida iz raži u proizvode mljevenja i kruh." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:121062

Andrašek, Iva. "Prijelaz ergot alkaloida iz raži u proizvode mljevenja i kruh." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:121062

Andrašek, I. (2017). 'Prijelaz ergot alkaloida iz raži u proizvode mljevenja i kruh', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 16 May 2024, https://urn.nsk.hr/urn:nbn:hr:109:121062

Andrašek I. Prijelaz ergot alkaloida iz raži u proizvode mljevenja i kruh [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2024 May 16] Available at: https://urn.nsk.hr/urn:nbn:hr:109:121062

I. Andrašek, "Prijelaz ergot alkaloida iz raži u proizvode mljevenja i kruh", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:121062

Metadata
TitlePrijelaz ergot alkaloida iz raži u proizvode mljevenja i kruh
Title (english)Transfer of ergot alcaloids from rye to grinding produces and bread
AuthorIva Andrašek
MentorBojan Šarkanj (mentor)
MentorMarko Jukić (komentor)
MentorAna Šušak (pomoć pri izradi, neposredni voditelj)
MentorTihomir Kovač (pomoć pri izradi, neposredni voditelj)
Committee memberTomislav Klapec (predsjednik povjerenstva)
Committee memberBojan Šarkanj (član povjerenstva)
Committee memberMarko Jukić (član povjerenstva)
Committee memberDaliborka Koceva Komlenić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Applied Chemistry and Ecology)
(Sub-department of Biochemistry and Toxicology)
Osijek
Defense date and country2017-10-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Ergot alkaloidi su mikotoksini koje proizvodi plijesan Claviceps purpurea, ali ga mogu proizvesti i druge plijesni te neke biljke. Najčešće se nalaze na raži iako su detektirani i u ostalim žitaricama. Mljevenjem i prosijavanjem raži dobije se brašno, koje za razliku od pšeničnog brašna ima manju količinu glutena. Raženo tijesto se može proizvesti direktnim, indirektnim i kombiniranim postupkom, pri čemu se indirektnim postupkom dobije ujednačena kakvoća proizvoda. U ovom diplomskom radu analizirana je koncentracija ergot alkaloida u krupici, mekinjama, brašnu, tijestu i kruhu proizvedenima direktnim i indirektnim postupkom. Uzorci su analizirani na LC-MS/MS uređaju, nakon čega je provedena kvalitativna i kvantitativna analiza podataka. Rezultati su pokazali da je koncentracija ergot alkaloida veća kod tijesta proizvedenog direktnim postupkom nego kod tijesta proizvedenog indirektnim postupkom. Sukladno tome ima i 36 % manje ukupnih ergot alkaloida u konačnom proizvodu, kruhu, kod indirektnog zamjesa u odnosu na direktni zamjes. Osim toga, kiselo tijesto značajno utječe na povećanje otpora žvakanju, čvrstoću i omjer h/d (omjer visine i širine sredine kruha) u odnosu na tijesto s direktnim zamjesom.
Abstract (english)
Ergot alkaloids are mycotoxins produced by Claviceps purpurea but they can also be produced by other molds and plants. They are most commonly found on rye although they can also be detected on other cereals. Milling of rye, produces flour, which, unlike wheat flour, has a lower amount of gluten. The rye dough can be produced by direct, indirect or combined processes, whereby the indirect technique gives a product of uniform quality. In this thesis the concentration of ergot alkaloids in the grits, bran, flour, dough and bread produced by direct and indirect process was analyzed. The samples were analyzed by the LC-MS/MS, after which a qualitative and quantitative data analysis was performed. The results showed that the concentration of ergot alkaloids is higher in dough produced by the direct process. Accordingly, there was 36% less total ergot alkaloids in the final bread produced by indirect process compared to direct procedure. In addition, the sourdough significantly increases the chewiness, hardness and height/width ratio as compared to the direct process.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:121062
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 on2017-10-13 15:24:25