prikaz prve stranice dokumenta Optimiranje proizvodnje kruha bez glutena na bazi rižinog brašna i brašna žira hrasta Quercus rotundifolia
Embargo period 2026-12-31
master's thesis
Optimiranje proizvodnje kruha bez glutena na bazi rižinog brašna i brašna žira hrasta Quercus rotundifolia
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. urn:nbn:hr:109:068363
Sokolović, Silvija
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

Sokolović, S. (2024). Optimiranje proizvodnje kruha bez glutena na bazi rižinog 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:109:068363

Sokolović, Silvija. "Optimiranje proizvodnje kruha bez glutena na bazi rižinog 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:109:068363

Sokolović, Silvija. "Optimiranje proizvodnje kruha bez glutena na bazi rižinog 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:109:068363

Sokolović, S. (2024). 'Optimiranje proizvodnje kruha bez glutena na bazi rižinog brašna i brašna žira hrasta Quercus rotundifolia', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 02 October 2024, https://urn.nsk.hr/urn:nbn:hr:109:068363

Sokolović S. Optimiranje proizvodnje kruha bez glutena na bazi rižinog brašna i brašna žira hrasta Quercus rotundifolia [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2024 [cited 2024 October 02] Available at: https://urn.nsk.hr/urn:nbn:hr:109:068363

S. Sokolović, "Optimiranje proizvodnje kruha bez glutena na bazi rižinog 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:109:068363

Metadata
TitleOptimiranje proizvodnje kruha bez glutena na bazi rižinog brašna i brašna žira hrasta Quercus rotundifolia
Title (english)The Optimization of Gluten-Free Bread Production from a Mixture of Rice Flour and Quercus rotundifolia Oak Acorn Flour
AuthorSilvija Sokolović
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 diplomskog rada bio je ispitati utjecaj različitih omjera rižinog brašna i brašna žira hrasta Quercus rotundifolia (100:0, 50:50, 0:100), kao i utjecaja dodatka različitih količina vode (90, 100 i 110 %) pri zamjesu tijesta na kvalitetu kruha bez glutena. Izvršena su eksperimentalna pečenja i analiza kvalitativnih karakteristika kruha. Mjeren je specifični volumen i omjer visine i širine kruha, analiziran je teksturalni profil te je određena boja prema CIELab sustavu. Također, provedena je senzorska ocjena proizvedenih uzoraka kruha. Rezultati su pokazali da se povećanjem udjela brašna žira smanjuju specifični volumen i kohezivnost kruha, dok se čvrstoća povećava. Veće količine brašna žira u recepturi zahtijevale su i veću količinu dodane vode u zamjes. Također, brašno žira je značajno utjecala na tamnjenje kore i sredine kruha. Unatoč promjenama u teksturi i volumenu kruh s brašnom žira nije imao značajno lošije senzorske ocjene od kruha bez glutena s rižinim brašnom. Na temelju dobivenih rezultata može se zaključiti da se brašno žira hrasta Quercus rotundifolia može uspješno koristiti u visokim udjelima za proizvodnju kruha bez glutena, ali su potrebna daljnja istraživanja za optimizaciju recepture i procesa.
Abstract (english)
The objective of this thesis was to examine the impact of different ratios of rice flour and acorn flour from Quercus rotundifolia (100:0, 50:50, 0:100), as well as the effect of adding varying amounts of water (90, 100, and 110%) during dough mixing on the quality of gluten-free bread. Test baking and analysis of the qualitative characteristics of the bread were conducted. Specific volume and height-to-width ratio of the bread were measured, the textural profile was analyzed, and color was determined according to the CIELab system. Additionally, a sensory evaluation of the produced bread samples was carried out. The results showed that increasing the proportion of acorn flour reduced the specific volume and cohesiveness of the bread, while the firmness increased. Larger amounts of acorn flour in the recipe required a greater amount of added water in the dough. Acorn flour also significantly affected the darkening of the crust and crumb of the bread. Despite changes in texture and volume, bread with acorn flour did not receive significantly lower sensory scores compared to gluten-free bread with rice flour. Based on the obtained results, it can be concluded that acorn flour from Quercus rotundifolia can be successfully used in high proportions for the production of gluten-free bread, but further research is needed to optimize the recipe and process.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:068363
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
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Created on2024-07-22 09:23:58