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master's thesis
Utjecaj dodatka pljevice pira na kvalitativna svojstva čajnog peciva od pšeničnog brašna
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. urn:nbn:hr:109:302477
Sršić, Matea
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

Sršić, M. (2019). Utjecaj dodatka pljevice pira na kvalitativna svojstva čajnog peciva od pšeničnog brašna (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:302477

Sršić, Matea. "Utjecaj dodatka pljevice pira na kvalitativna svojstva čajnog peciva od pšeničnog brašna." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:302477

Sršić, Matea. "Utjecaj dodatka pljevice pira na kvalitativna svojstva čajnog peciva od pšeničnog brašna." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:302477

Sršić, M. (2019). 'Utjecaj dodatka pljevice pira na kvalitativna svojstva čajnog peciva od pšeničnog brašna', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 13 May 2024, https://urn.nsk.hr/urn:nbn:hr:109:302477

Sršić M. Utjecaj dodatka pljevice pira na kvalitativna svojstva čajnog peciva od pšeničnog brašna [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2019 [cited 2024 May 13] Available at: https://urn.nsk.hr/urn:nbn:hr:109:302477

M. Sršić, "Utjecaj dodatka pljevice pira na kvalitativna svojstva čajnog peciva od pšeničnog brašna", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:109:302477

Metadata
TitleUtjecaj dodatka pljevice pira na kvalitativna svojstva čajnog peciva od pšeničnog brašna
Title (english)Influence of Adding Spelt Husks on the Qualitative Properties of Wheat Flour Tea Biscuits
AuthorMatea Sršić
MentorDaliborka Koceva Komlenić (mentor)
MentorJasmina Lukinac Čačić (pomoć pri izradi, neposredni voditelj)
Committee memberMarko Jukić (predsjednik povjerenstva)
Committee memberDaliborka Koceva Komlenić (član povjerenstva)
Committee memberJasmina Lukinac Čačić (član povjerenstva)
Committee memberMirela Planinić (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 country2019-09-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Zadatak rada bio je odrediti utjecaj dodatka različitih udjela mljevene pljevice pira (5, 10 i 15 %) pšeničnom brašnu pri ispitivanju kvalitativnih svojstava čajnog peciva. Čajno pecivo je proizvedeno prema standardnoj AACC metodi 10-50.05. U uzorcima čajnog peciva provedene su sljedeće analize: udio i aktivitet vode, volumen, boja površine i usitnjenog čajnog peciva, tekstura čajnog peciva i senzorska analiza. S povećanjem udjela pljevice pira dolazi do povećanja udjela vode, visine i volumena čajnog peciva, te je promjena boje najizraženija. Čajno pecivo s 15 % pljevice pira je senzorski najlošije ocjenjeno od svih uzoraka čajnih peciva.
Abstract (english)
The task of this paper was to determine the influence of different content of crushed spelt husks (5, 10 and 15 %) on wheat flour in analysing qualitative properties of tea biscuits. Tea biscuits were made according to the standard AACC method 10-50.05. In samples of tea biscuits the following analysis were carried out: water content and water activity, volume, colour of surface and crumbed tea biscuits, texture and sensory analysis. As a result, it can be concluded that the increasing of content of spelt husks causes increase in the water content, height and volume of tea biscuits and the changes in colour are the most obvious. To conclude, tea biscuits with 15 % spelt husks are the worst sensory evaluated of all samples of tea biscuits.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:302477
ProjectNumber: IP-2018-01-1227
Title: Razvoj održivog integriranog procesa proizvodnje biološki aktivnih izolata iz proizvodnih ostataka prehrambene industrije
Acronym: POPI-WinCEco
Leader: Ana Bucić-Kojić
Jurisdiction: Croatia
Funder: Hrvatska zaklada za znanost
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 Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) icon
Created on2019-09-18 11:59:02