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master's thesis
Utjecaj dodatka ječmenog slada na svojstva čajnog peciva
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. urn:nbn:hr:109:113242
Martinović, Slaviša
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

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Martinović, S. (2018). Utjecaj dodatka ječmenog slada na svojstva 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:109:113242

Martinović, Slaviša. "Utjecaj dodatka ječmenog slada na svojstva čajnog peciva." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:113242

Martinović, Slaviša. "Utjecaj dodatka ječmenog slada na svojstva čajnog peciva." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:113242

Martinović, S. (2018). 'Utjecaj dodatka ječmenog slada na svojstva čajnog peciva', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 04 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:113242

Martinović S. Utjecaj dodatka ječmenog slada na svojstva čajnog peciva [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2024 November 04] Available at: https://urn.nsk.hr/urn:nbn:hr:109:113242

S. Martinović, "Utjecaj dodatka ječmenog slada na svojstva čajnog peciva", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:113242

Metadata
TitleUtjecaj dodatka ječmenog slada na svojstva čajnog peciva
Title (english)The Influence of the Addition of Barley Malt on the Properties of Tea Biscuits
AuthorSlaviša Martinović
MentorMarko Jukić (mentor)
MentorKristina Mastanjević (komentor)
MentorJasmina Lukinac Čačić (pomoć pri izradi, neposredni voditelj)
Committee memberDaliborka Koceva Komlenić (predsjednik povjerenstva)
Committee memberMarko Jukić (član povjerenstva)
Committee memberKristina Mastanjević (član povjerenstva)
Committee memberJasmina Lukinac Čačić (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 country2018-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je ispitati utjecaj zamjene dijela pšeničnog brašna s brašnom specijalnih tipova pivarskog ječmenog slada (karamelni i prženi slad) na fizikalna i senzorska svojstva čajnog peciva. Ovo brašno se dodavalo kao zamjena za pšenično brašno u količinama od 20, 40 i 60 %, a navedene smjese koristile su se u laboratorijskoj proizvodnji čajnog peciva. Određena su fizikalna svojstva kao što su širina, visina, faktor širenja, volumen, čvrstoća i boja čajnog peciva te je provedena senzorska ocjena uzoraka. Na temelju dobivenih rezultata može se zaključiti da zamjena dijela pšeničnog brašna sladnim brašnom značajno utječe na fizikalne pokazatelje kvalitete čajnog peciva. Širina čajnog peciva se povećavala, a debljina smanjivala, što je rezultiralo značajnim povećanjem faktora širenja čajnog peciva. Povećanjem udjela sladnog brašna volumen čajnog peciva se smanjivao. Prženi tamni slad značajno je povećavao čvrstoću čajnog peciva dok dodatak do 40 % karamelnog slada nije imao značajnog utjecaja. Dodatak prženog slada uzrokovao je značajnu promjenu boje i rezultirao izrazito tamnom, gotovo crnom površinom čajnog peciva. Čajno pecivo s dodatkom karamelnog slada imalo je ugodnu slatkastu aromu karamela i puni okus dok je dodatak tamnog prženog slada uzrokovao preistaknutu gorčinu uzoraka te se upotreba ove vrste slada može preporučiti samo u količinama manjim od 20 %.
Abstract (english)
The aim of this study was to investigate the effect of replacing part of wheat flour (20, 40 and 60%) with malted barley flour (special caramel and roasted malt for brewing) on physical and sensory quality of cookies. Width, thickness, spread factor, volume, hardness and colour of cookies were evaluated. Sensory evaluation was also conducted. Based on the results of the research carried out it can be concluded that replacing part of wheat flour with malted barley flour had significant influence on majority of the observed physical parameters. Cookie width increased and the thickness decreased, resulting in a significant increase of cookie spread factor. By increasing the share of malt flour, the volume of cookies has decreased. Roasted dark malt significantly increased the cookie hardness while the addition of up to 40% caramel malt had no significant influence. Roasted malt has caused a significant change in colour and resulted in an extremely dark, almost black surface of cookies. Caramel malt cookies had a nice sweetish flavour of caramel and full flavour while the addition of dark roasted malt caused bitterness of the samples and the use of this type of malt can only be recommended in quantities of less than 20%.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:113242
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 on2018-10-01 14:18:57