prikaz prve stranice dokumenta Praćenje kvalitete pšeničnog kruha s dodatkom nativnih i ekstrudiranih posija
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master's thesis
Praćenje kvalitete pšeničnog kruha s dodatkom nativnih i ekstrudiranih posija
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. urn:nbn:hr:109:106948
Jurkin, Ivana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY

Institutional repository: Repository of the Faculty of Food Technology Osijek

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Jurkin, I. (2009). Praćenje kvalitete pšeničnog kruha s dodatkom nativnih i ekstrudiranih posija (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:106948

Jurkin, Ivana. "Praćenje kvalitete pšeničnog kruha s dodatkom nativnih i ekstrudiranih posija." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:106948

Jurkin, Ivana. "Praćenje kvalitete pšeničnog kruha s dodatkom nativnih i ekstrudiranih posija." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:106948

Jurkin, I. (2009). 'Praćenje kvalitete pšeničnog kruha s dodatkom nativnih i ekstrudiranih posija', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 05 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:106948

Jurkin I. Praćenje kvalitete pšeničnog kruha s dodatkom nativnih i ekstrudiranih posija [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2009 [cited 2024 November 05] Available at: https://urn.nsk.hr/urn:nbn:hr:109:106948

I. Jurkin, "Praćenje kvalitete pšeničnog kruha s dodatkom nativnih i ekstrudiranih posija", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:109:106948

Metadata
TitlePraćenje kvalitete pšeničnog kruha s dodatkom nativnih i ekstrudiranih posija
Title (english)Monitoring quality of wheat bread with the addition of native and extruded wheat bran
AuthorIvana Jurkin
MentorŽaneta Ugarčić-Hardi (mentor)
Committee memberDaliborka Koceva Komlenić (predsjednik povjerenstva)
Committee memberAntonija Perl Pirički (član povjerenstva)
Committee memberIvica Strelec (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Osijek
Defense date and country2009-03-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Gledajući nedostatke u prehrani ljudi u visokorazvijenim zemljama, već se duže vrijeme ističe važnost prehrambenih vlakana u postizanju, održavanju i poboljšanju zdravlja ljudi. Pšenične posije daju izrazitu boju i miris, a sadrže značajne količine vlakana, što ih čini idealnim za proizvodnju kruha. Ekstrudirane posije su visokokvalitetne sirovine za pekarstvo, prerađene su tako da su škrobovi u njima predželatinizirani, te se primjenjuju direktno kod mijesenja kruha. U ovom radu istraživana je primjena nativnih i ekstrudiranih posija koje služe kao izvor prehrambenih vlakana. Pri izradi zamjesa kruha nativne i ekstrudirane posije dodavane su u količini od 7 %, 14 %, 21 % i 28 % u odnosu na ukupnu količinu brašna. Provedena su probna pečenja, senzorsko ocjenjivanje, kolorimetrijsko ispitivanje, određivanje udjela vode, određivanje aktiviteta vode i ispitivanje teksture. Dodatkom velikog udjela posija, smanjuje se volumen, boja kruha je tamnija. Povećanjem udjela ekstrudiranih i nativnih posija povećava se udjel i aktivitet vode, zabilježen je i porast čvrstoće, dok se rad koji predstavlja elastičnost smanjuje. Rezultati ispitivanja senzorskih svojstava pokazuju da bi u proizvodnji kruha najbolje bilo upotrebljavati 7 % do 21 % ekstrudiranih i nativnih posija.
Abstract (english)
Taking into considertion the detects in human diet in highly developed countries it is only natural that the importance of dietary fibers has been stressed recent years as a means of protecting and improving human health. Wheat bran not only gives a specific colour and scent bat also contains a significant quantity of fibers which makes it ideal in bread production. Extruded bran is a high quality substance in bakery, and as it is processed in the way so that starch in it is progelatinized. This paper has studied the use of the native and extruded bran which serve as a source of dietary fibers. In bread productinon the native and extruded bran have been added in portions of 7%, 14%, 21% and 28% depending on the quantity of flour. The following procedures have been applied: test baking, sensory marking, colorimetrical testing, definig the quantity of water, defining the activity of water and testing the texture. By adding a large portion of bran the volume had increased, the bread colour had turned darker. The increase of the portion of extruded and native bran in the increase of water portion and of activity. Theare was also noticed an increase of toughness, where as the elasticity was reduced. The results of the study of sensory characteristics have shown that in bread production it would be best to use 7% to 21% of the extruded and natural bran.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:106948
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: sveučilišni/a magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (sveučilišni/a magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originReformatted digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Public noteRad je izrađen na PTFOS 2009. (931/2203). Digitalizirano ak. 2023./2024.
Created on2023-12-12 11:19:50