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master's thesis
Utjecaj zobenog brašna na kvalitetu krekera
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. urn:nbn:hr:109:732225
Drozdek, Antonella
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

Drozdek, A. (2020). Utjecaj zobenog 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:109:732225

Drozdek, Antonella. "Utjecaj zobenog 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:109:732225

Drozdek, Antonella. "Utjecaj zobenog 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:109:732225

Drozdek, A. (2020). 'Utjecaj zobenog brašna na kvalitetu krekera', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:732225

Drozdek A. Utjecaj zobenog brašna na kvalitetu krekera [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2024 December 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:732225

A. Drozdek, "Utjecaj zobenog 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:109:732225

Metadata
TitleUtjecaj zobenog brašna na kvalitetu krekera
Title (english)Influence of Oat Flour on the Quality of Crackers
AuthorAntonella Drozdek
MentorDaliborka Koceva Komlenić (mentor)
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 country2020-10-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Svrha ovog rada bila je odrediti utjecaj pšeničnog brašna s dodatkom zobenog brašna na promjene kvalitete krekera. Dobiveni krekeri proizvedeni su u laboratorijskim uvjetima. Uzorci su analizirani pri čemu je određena masa proizvoda, visina, dužina, specifični volumen i koeficijent širenja, boja te su uzorci dodatno senzorski ocjenjeni. Rezultatima je utvrđeno da se masa krekera smanjuje dodatkom zobenog brašna, dužina je veća dok je visina krekera manja, a specifični volumen širenja se smanjuje dodatkom zobenog brašna. Najveću ukupnu promjenu boje pokazali su uzorci krekera bez dodatka zobenog brašna. Rezultati senzorskog ocjenjivanja pokazali su da je najprihvatljiviji uzorak sa 60 % udjela zobenog brašna.
Abstract (english)
The purpose of this study was to determine the influence of wheat flour with the addition of oat flour on changes in cracker quality. The resulting crackers were produced under laboratory conditions. The samples were analyzed with a certain product mass, height, length, specific volume and coefficient of spread, color, and the samples were additionally conducted through sensory evaluation. The results showed that the mass of crackers is reduced by the addition of oat flour, the length is greater while the height of the crackers is smaller, and the specific spreading volume is reduced by the addition of oat flour. The biggest total color change was shown by cracker samples without the addition of oat flour. The results of the sensory evaluation showed that the most acceptable sample was with a 60% share of oat flour.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:732225
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: 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 Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) icon
Public notePomoć pri izradi: Ana Šušak, dipl. Ing., stručna suradnica
Created on2020-11-13 12:06:45