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master's thesis
Praćenje kvalitete pšeničnog brašna i kruha s dodatkom posija
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. urn:nbn:hr:109:187031
Vranješ, Dubravka
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

Vranješ, D. (2010). Praćenje kvalitete pšeničnog brašna i kruha s dodatkom posija (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:187031

Vranješ, Dubravka. "Praćenje kvalitete pšeničnog brašna i kruha s dodatkom posija." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:187031

Vranješ, Dubravka. "Praćenje kvalitete pšeničnog brašna i kruha s dodatkom posija." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:187031

Vranješ, D. (2010). 'Praćenje kvalitete pšeničnog brašna i kruha s dodatkom posija', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:187031

Vranješ D. Praćenje kvalitete pšeničnog brašna i kruha s dodatkom posija [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2010 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:187031

D. Vranješ, "Praćenje kvalitete pšeničnog brašna i kruha s dodatkom posija", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:109:187031

Metadata
TitlePraćenje kvalitete pšeničnog brašna i kruha s dodatkom posija
Title (english)Quality of wheat flour and bread with the bran addition
AuthorDubravka Vranješ
MentorDaliborka Koceva Komlenić (mentor)
Committee memberŽaneta Ugarčić-Hardi
MBZ: 126592
Committee memberDaliborka Koceva Komlenić
Committee memberDaniela Horvat
MBZ: 220423
Committee memberDaniela Čačić Kenjerić
MBZ: 235380
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Cereal Technology)
Osijek
Defense date and country2010-02-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Kemijski sastav, hranjiva vrijednost, zdravstveno stanje i tehnološka kakvoća brašna određuje se nizom fizikalnih, kemijskih, mikrobioloških, reoloških i drugih analitičkih metoda. Kakvoća pšeničnog brašna uvjetovana je količinom proteina, kvalitetom glutena i sposobnošću stvaranja šećera. Cilj ovog rada bilo je istražiti kako dodatak nativnih i ekstrudiranih posija utječe na kvalitetu kruha. Pri izradi zamjesa za kruh nativne i ekstrudirane posije dodavane su u količini od 7 %, 14 %, 21 % i 28 % u odnosu na ukupnu količinu brašna. Dobiveni rezultati su pokazali da dodatkom različitih udjela pšenićnih posija se povećao udio mineralnih tvari, celuloze, masti, proteina, a smanjio se udio ugljikohidrata. Pored toga, i energetska vrijednost je niža. Prema tome, možemo zaključiti da dodatkom posija dobijamo nutritivno kvalitetniji kruh niže energetske vrijednosti.
Abstract (english)
Chemical composition, nutrition value, health condition and technological quality of flour are determined by physical, chemical, microbiological, rheological and other analitical methods. The quality of wheat flour is conditioned by the quantity of proteins, the quality of gluten and the ability of sugar creation. This paper has studied the use of the native and extruded bran which serve as a source of dietary fibers. In bread production the native and extruded bran have been added in portions of 7 %, 14 %, 21 % and 28 % depending on the quantity of flour. The analyses have proved that the addition sample of bran increases the nutritive quality of bread.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:187031
Study programmeTitle: Food Technology and Process Engineering
Study programme type: university
Study level: graduate
Academic / professional title: diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva (diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-11-10 09:28:27