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master's thesis
Reološka svojstva brašna s dodatkom karboksimetilceluloze, mliječne kiseline i starter kulture
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. urn:nbn:hr:109:753949
Mihić, Đurđica
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

Mihić, Đ. (2009). Reološka svojstva brašna s dodatkom karboksimetilceluloze, mliječne kiseline i starter kulture (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:753949

Mihić, Đurđica. "Reološka svojstva brašna s dodatkom karboksimetilceluloze, mliječne kiseline i starter kulture." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:753949

Mihić, Đurđica. "Reološka svojstva brašna s dodatkom karboksimetilceluloze, mliječne kiseline i starter kulture." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:753949

Mihić, Đ. (2009). 'Reološka svojstva brašna s dodatkom karboksimetilceluloze, mliječne kiseline i starter kulture', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:753949

Mihić Đ. Reološka svojstva brašna s dodatkom karboksimetilceluloze, mliječne kiseline i starter kulture [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2009 [cited 2024 November 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:753949

Đ. Mihić, "Reološka svojstva brašna s dodatkom karboksimetilceluloze, mliječne kiseline i starter kulture", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:109:753949

Metadata
TitleReološka svojstva brašna s dodatkom karboksimetilceluloze, mliječne kiseline i starter kulture
Title (english)Rheological properties of wheat flour with carboxymethilcellulose, lactic acid and starter culture addition
AuthorĐurđica Mihić
MentorDaliborka Koceva Komlenić (mentor)
MentorMarko Jukić (pomoć pri izradi, neposredni voditelj)
Committee memberŽaneta Ugarčić-Hardi (član povjerenstva)
MBZ: 126592
Committee memberDaliborka Koceva Komlenić (član povjerenstva)
Committee memberDaniela Horvat (član povjerenstva)
MBZ: 220423
Committee memberJurislav Babić (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 country2009-10-02, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U ovom radu ispitivan je utjecaj karboksimetilceluloze (CMC) te biološkog i kemijskog zakiseljavanja na reološka svojstva suspenzije brašna (brašno T-550 i T-1100). Ispitivanja su provedena na amilografu i mikro visko-amilografu (Brabender), te na uređaju za određivanje broja padanja po Hagberg-Pertenu. Za kemijsko zakiseljavanje korištena je mliječna kiselina, a kao biološka sredstva zakiseljavanja korištena su svježe pripravljena kisela tijesta od dva soja mliječno-kiselih bakterija (Lactobacillus plantarum i Lactobacillus brevis) te kiselo tijesto u prahu. Rezultati su pokazali da korišteni dodaci značajno utječu na ispitivane reološke parametre suspenzije brašna. Dodatak CMC povisio je temperaturu početka bubrenja i temperaturu maksimuma kod svih ispitivanih uzoraka. Uzorci kojima su dodana kisela tijesta i mliječna kiselina imali su višu temperaturu početka bubrenja, a nižu temperaturu maksimuma. Svi ostali uzorci s dodatkom CMC imali su niže vrijednosti maksimalne viskoznosti na amilografu te više vrijednosti broja padanja i maksimalne viskoznosti određene na mikro visko-amilografu u odnosu na uzorke bez CMC.
Abstract (english)
Effects of carboxymethylcellulose (CMC) and biological as well as chemical acidification on flour suspension properties (flour T-550 and T-1100) were examined in this research. Amylograph and micro visco-amylograph were used after Brabender, and method for determination of falling number after Hagberg-Perten. Lactic acid was used for chemical acidification process whereas biological acidification involved freshly prepared sourdoughs from two strains of lactic-acid bacteria (Lactobacillus plantarum and Lactobacillus brevis) and dry sourdough. The examination results showed that additives being used significantly affected reological properties of flour suspension. Addition of CMC raised temperature when swelling started as well as temperature of the maximum of all examined samples. Samples with sourdough and lactic acid addition had higher temperature when swelling started, and lower temperature of the maximum. All other samples with CMC addition had lower maximum viscosity values when using amylograph, and higher falling number and maximal viscosity values using micro visco-amylograph compared to samples without CMC addition.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:753949
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 on2015-12-02 15:00:50