prikaz prve stranice dokumenta Kvaliteta kruha proizvedenog od smjese pšeničnog brašna i brašna žira hrasta Quercus rotundifolia
Embargo period 2026-12-31
master's thesis
Kvaliteta kruha proizvedenog od smjese pšeničnog brašna i brašna žira hrasta Quercus rotundifolia
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. urn:nbn:hr:109:248420
Leskovar, Maja
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

Leskovar, M. (2024). Kvaliteta kruha proizvedenog od smjese pšeničnog brašna i brašna žira hrasta Quercus rotundifolia (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:248420

Leskovar, Maja. "Kvaliteta kruha proizvedenog od smjese pšeničnog brašna i brašna žira hrasta Quercus rotundifolia." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:248420

Leskovar, Maja. "Kvaliteta kruha proizvedenog od smjese pšeničnog brašna i brašna žira hrasta Quercus rotundifolia." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:248420

Leskovar, M. (2024). 'Kvaliteta kruha proizvedenog od smjese pšeničnog brašna i brašna žira hrasta Quercus rotundifolia', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 11 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:248420

Leskovar M. Kvaliteta kruha proizvedenog od smjese pšeničnog brašna i brašna žira hrasta Quercus rotundifolia [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2024 [cited 2025 January 11] Available at: https://urn.nsk.hr/urn:nbn:hr:109:248420

M. Leskovar, "Kvaliteta kruha proizvedenog od smjese pšeničnog brašna i brašna žira hrasta Quercus rotundifolia", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:109:248420

Metadata
TitleKvaliteta kruha proizvedenog od smjese pšeničnog brašna i brašna žira hrasta Quercus rotundifolia
Title (english)The Quality of Bread Produced with a Mixture of Wheat Flour and Quercus rotundifolia Oak Acorn Flour
AuthorMaja Leskovar
MentorMarko Jukić (mentor)
MentorAna Šušak (pomoć pri izradi, neposredni voditelj)
Committee memberDaliborka Koceva Komlenić (predsjednik povjerenstva)
Committee memberMarko Jukić (član povjerenstva)
Committee memberJasmina Lukinac Čačić (član povjerenstva)
Committee memberMirela Lučan Čolić (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 country2024-07-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Zadatak ovog rada bio je ispitati utjecaj dodatka različitih omjera pšeničnog brašna i brašna žira hrasta Quercus rotundifolia (100:0, 80:20, 60:40, 40:60) na kvalitetu kruha. Provedena su probna laboratorijska pečenja i ispitivanje kvalitativnih svojstava kruha. Određen je specifični volumen i omjer visine i širine kruha, ispitan je teksturalni profil kruha te određena boja u CIELab. Provedena je i senzorska ocjena proizvedenih uzoraka kruha. Rezultati su pokazali da povećanjem udjela brašna žira raste čvrstoća kruha, dok specifični volumen, elastičnost i kohezivnost opadaju. Kruh sa 60 % brašna žira pokazao je najveću čvrstoću te najmanju elastičnost i specifični volumen. Dodavanje brašna žira uzrokovalo je tamniju boju sredine kruha, s povećanjem crvenih i žutih tonova. Senzorska prihvatljivost kruha s većim udjelom brašna žira (60 %) bila je značajno smanjena te se na temelju dobivenih rezultata može preporučiti njegova upotreba u količinama do 40 % kako bi se unaprijedila nutritivna vrijednost i funkcionalna svojstva kruha.
Abstract (english)
The aim of this study was to examine the impact of adding different ratios of wheat flour and acorn flour from Quercus rotundifolia (100:0, 80:20, 60:40, 40:60) on bread quality. Laboratory test baking and evaluation of bread quality properties were conducted. The specific volume and height-to-width ratio of the bread were determined, the textural profile of the bread was examined, and the color in CIELab was measured. A sensory evaluation of the produced bread samples was also carried out. The results showed that increasing the proportion of acorn flour increased the firmness of the bread, while the specific volume, elasticity, and cohesiveness decreased. Bread with 60% acorn flour exhibited the highest firmness and the lowest elasticity and specific volume. Adding acorn flour caused a darker color in the bread crumb, with increased red and yellow tones. The sensory acceptability of bread with a higher proportion of acorn flour (60%) was significantly reduced. Based on the obtained results, it is recommended to use acorn flour in amounts up to 40% to enhance the nutritional value and functional properties of the bread.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:248420
ProjectNumber: -
Title: Očuvanje žira - tradicionalne mediteranske superhrane
Title: Rescuing acorns as a Mediterranean traditional superfood
Acronym: MEDACORNET
Leader: Jasmina Lukinac Čačić
Jurisdiction: eu
Funder: Europska komisija
Funding stream: Horizon 2020
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 originBorn digital
Access conditionsEmbargoed access
Embargo expiration date: 2026-12-31
Terms of useLicence Attribution-ShareAlike 4.0 International (CC BY-SA 4.0) icon
Created on2024-07-22 09:08:30