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master's thesis
Utjecaj ječmenog brašna na kvalitetu krekera
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. urn:nbn:hr:109:282175
Hojka, Martina
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

Hojka, M. (2020). Utjecaj ječmenog brašna na kvalitetu krekera (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:282175

Hojka, Martina. "Utjecaj ječmenog brašna na kvalitetu krekera." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:282175

Hojka, Martina. "Utjecaj ječmenog brašna na kvalitetu krekera." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:282175

Hojka, M. (2020). 'Utjecaj ječmenog brašna na kvalitetu krekera', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:282175

Hojka M. Utjecaj ječmenog brašna na kvalitetu krekera [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2024 November 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:282175

M. Hojka, "Utjecaj ječmenog brašna na kvalitetu krekera", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:282175

Metadata
TitleUtjecaj ječmenog brašna na kvalitetu krekera
Title (english)Influence of Barley Flour on the Quality of Crackers
AuthorMartina Hojka
MentorDaliborka Koceva Komlenić (mentor)
MentorAna Šušak (pomoć pri izradi, neposredni voditelj)
Committee memberMarko Jukić (predsjednik povjerenstva)
Committee memberDaliborka Koceva Komlenić (član povjerenstva)
Committee memberJasmina Lukinac Čačić (član povjerenstva)
Committee memberKrešimir Mastanjević (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 country2020-07-21, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog diplomskog rada bio je ispitati utjecaj zamjene pšeničnog brašna s dodatkom ječmenog brašna, u različitim udjelima (20, 40, 60 i 80 %), na promjenu kvalitete uzoraka krekera. Uzorci su proizvedeni i pečeni u laboratorijskim uvjetima te potom podvrgnuti analizama. Analizirani su gubitak mase tijekom pečenja, volumen, specifični volumen, visina, dužina, koeficijent širenja i boja. Također, provedeno je i senzorsko ispitivanje uzoraka krekera. Dobiveni rezultati pokazali su da je povećanjem udjela ječmenog brašna došlo do značajnog gubitka mase uzoraka te smanjenja volumena (neovisno o udjelu ječmenog brašna). Nadalje, najveću dužinu imali su uzorci krekera s dodatkom 80 % ječmenog brašna. Rezultati mjerenja boje pokazali su da uzorci krekera s dodatkom 80 % ječmenog brašna imaju najveću promjenu boje, odnosno najmanju vrijednost svjetline na površini uzorka.
Abstract (english)
Aim of this graduate thesis was to determine the influence of different content of barley flour in change of quality of crackers. The examination was conducted with the addition of barley flour in portions of 20,40 60, 80%. The baked samples were then subjected to analyses. It were analyzed volume, specific volume, height, length, spread coefficient, color. Sensory evaluation was conducted as well. With the increase in the proportion of barley flour, there was a significant weight loss and a decrease in volume. Likewise, the 80% barley flour cracker has the longest length. When the color change was measured, it was also shown that a cracker with a content of 80% barley flour has the largest color change or the lowest value of brightness on the surface of the cracker.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:282175
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-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2020-07-23 07:51:23