prikaz prve stranice dokumenta Utjecaj dodatka proteina bjelanjka jajeta na kvalitetu kruha bez glutena
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master's thesis
Utjecaj dodatka proteina bjelanjka jajeta na kvalitetu kruha bez glutena
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. urn:nbn:hr:109:042937
Vrebac, Anđela
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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Vrebac, A. (2023). Utjecaj dodatka proteina bjelanjka jajeta na kvalitetu kruha bez glutena (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:042937

Vrebac, Anđela. "Utjecaj dodatka proteina bjelanjka jajeta na kvalitetu kruha bez glutena." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:042937

Vrebac, Anđela. "Utjecaj dodatka proteina bjelanjka jajeta na kvalitetu kruha bez glutena." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:042937

Vrebac, A. (2023). 'Utjecaj dodatka proteina bjelanjka jajeta na kvalitetu kruha bez glutena', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 02 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:042937

Vrebac A. Utjecaj dodatka proteina bjelanjka jajeta na kvalitetu kruha bez glutena [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2025 January 02] Available at: https://urn.nsk.hr/urn:nbn:hr:109:042937

A. Vrebac, "Utjecaj dodatka proteina bjelanjka jajeta na kvalitetu kruha bez glutena", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:042937

Metadata
TitleUtjecaj dodatka proteina bjelanjka jajeta na kvalitetu kruha bez glutena
Title (english)The Influence of the Addition of Albumen Proteins on the Quality of Gluten-Free Bread
AuthorAnđela Vrebac
MentorDaliborka Koceva Komlenić (mentor)
MentorJasmina Lukinac Čačić (komentor)
MentorGordana Šelo (pomoć pri izradi, neposredni voditelj)
MentorAna Šušak (pomoć pri izradi, neposredni voditelj)
Committee memberMirela Planinić (predsjednik povjerenstva)
Committee memberDaliborka Koceva Komlenić (član povjerenstva)
Committee memberJasmina Lukinac Čačić (član povjerenstva)
Committee memberAna Bucić-Kojić (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 country2023-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U ovom diplomskom radu analiziran je utjecaj različitih udjela proteina bjelanjka jajeta na svojstva bezglutenskog kruha od rižinog brašna i kukuruznog škroba. Ispitivane su tri koncentracije bjelanjka jajeta (5 %, 10 % i 15 %) u odnosu na ukupnu masu brašna i škroba. Za potrebe istraživanja, provedena su probna pečenja u laboratorijskim uvjetima, a kvalitativna svojstva kruha bez glutena ispitana su kroz analizu omjera visine i širine, specifičnog volumena, teksturalnog profila, i poroznosti uzoraka analizirane računalnom analizom slike. Rezultati istraživanja ukazuju na pozitivan utjecaj dodatka bjelanjka jajeta na svojstva bezglutenskog kruha, uključujući povećanje specifičnog volumena, promjene u omjeru visine i širine, promjene u boji, teksturi i senzorskoj prihvatljivosti. Zbog činjenice da su u uzorcima kruha bez glutena s 15% bjelanjka jajeta senzorski ocjenjivači primijetili preintezivan miris i okus koji podsjeća na jaja, najbolje ocjene dobili su uzorci s dodatkom 10 % bjelanjka jajeta. Može se zaključiti da dodatak bjelanjka jajeta poboljšava kvalitetu kruha bez glutena te doprinosi njegovoj senzorskoj prihvatljivosti. Ovi rezultati imaju potencijalnu primjenu u razvoju bezglutenskih proizvoda visoke kvalitete s poboljšanim nutritivnim svojstvima.
Abstract (english)
This master's research examined the influence of different proportions of egg albumin on the properties of gluten-free bread made from rice flour and cornstarch. Three concentrations of egg albumin (5%, 10%, and 15%) were investigated relative to the total mass of flour and starch. For the purposes of the study, test baking was conducted under laboratory conditions, and the qualitative characteristics of gluten-free bread were assessed through the analysis of height-to-width ratio, specific volume, textural profile, and porosity using computer image analysis. The research results indicate a positive impact of egg albumen protein addition on the properties of gluten-free bread, including increased specific volume, changes in height-to-width ratio, alterations in colour, texture, and sensory acceptability. As the sensory testers found too intense odour and taste reminiscent of eggs in the samples of gluten-free bread with 15% albumin, the samples with the addition of 10% albumin received the highest scores. It can be concluded that the addition of egg white improves the quality of gluten-free bread and contributes to its sensory acceptance. These findings have potential applications in the development of high-quality gluten-free products with improved nutritional properties.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:042937
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-ShareAlike 4.0 International (CC BY-NC-SA 4.0) icon
Created on2023-10-03 07:29:29