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master's thesis
Utjecaj procesnih parametara na svojstva kruha s dodatkom bučine pogače proizvedenog u industrijskim uvjetima
2016. urn:nbn:hr:109:824032
Kopić, Ivana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Cereal Technology

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Kopić, I. (2016). Utjecaj procesnih parametara na svojstva kruha s dodatkom bučine pogače proizvedenog u industrijskim uvjetima (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:824032

Kopić, Ivana. "Utjecaj procesnih parametara na svojstva kruha s dodatkom bučine pogače proizvedenog u industrijskim uvjetima." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:824032

Kopić, Ivana. "Utjecaj procesnih parametara na svojstva kruha s dodatkom bučine pogače proizvedenog u industrijskim uvjetima." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:824032

Kopić, I. (2016). 'Utjecaj procesnih parametara na svojstva kruha s dodatkom bučine pogače proizvedenog u industrijskim uvjetima', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:824032

Kopić I. Utjecaj procesnih parametara na svojstva kruha s dodatkom bučine pogače proizvedenog u industrijskim uvjetima [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:824032

I. Kopić, "Utjecaj procesnih parametara na svojstva kruha s dodatkom bučine pogače proizvedenog u industrijskim uvjetima", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:824032

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Metadata
TitleUtjecaj procesnih parametara na svojstva kruha s dodatkom bučine pogače proizvedenog u industrijskim uvjetima
Title (english)Influence of process parameters on industrial bread with pumpink cake addition
AuthorIvana Kopić
MentorDaliborka Koceva Komlenić (mentor)
MentorJasmina Lukinac Čačić (komentor)
Committee memberMarko Jukić (predsjednik povjerenstva)
Committee memberDaliborka Koceva Komlenić (član povjerenstva)
Committee memberJasmina Lukinac Čačić (član povjerenstva)
Committee memberFrane Čačić Kenjerić (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 country2016-07-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Cilj diplomskog rada bio je provesti pečenje kruha s dodatkom bučine pogače pri dvjema temperaturama (210 OC i 230 OC) u industrijskim uvjetima, a potom analizirati uzorke. Tijekom pečenja analiziran je udio vode u kruhu zatim gubitak mase tijekom pečenja, specifični volumen te tekstura i razvoj boje. Kruhovi su analizirani pomoću VolumenScen uređaja, analizatora teksture te je mjerenje boje provedeno pomoću Minolta Chrom Meter-a. Rezultati su pokazali da dodatkom bučine pogače u krušno tijesto se smanjuje gubitak vode tijekom pečenja te da su u konačnici i manji gubitci mase. Frichovim LSD testom najmanje značajne razlike utvrđeno je da postoji statistički značajan pad specifičnog volumena prilikom dodatka 15% bučine pogače u krušno tijesto. Povećanjem udjela bučine pogače u krušno tijesto povećava se čvrstoća i otpor žvakanju dok se smanjuje kohezivnost i elastičnost. Dodatak bučine pogače u krušno tijesto neznatno utječe na boju korice kruha dok je znatniji utjecaj na sredinu kruha i to pri udjelima većim od 10%.
Abstract (english)
The aim of the thesis was to perform bread baking with pumpkin cake addition at two different temperatures (210 0C and 230 0C) in industrial conditions and analyse the samples afterwards. During the baking process of the bread water content was analysed and then calculated as well as mass loss that occurred in the baking process, specific volume, texture and colour development. Bread samples were analysed using VolumenScen devices and texture analyser, while colour measurement was performed using Minolta Chrom Meter. The results showed that by adding pumpkin cake in the bread paste the loss of water during the baking process reduces as well as the mass loss. Frichs LSD test of the least significant difference has shown that there is statistically significant decrease of specific volume when adding 15 % of pumpkin cake in the bread paste. By increasing the content of pumpkin cake in bread paste the strength and resistance to chewing increases as well, while the cohesiveness and resilience is being reduced. Addition of pumpkin cake in the bread paste does not significantly influence the colour of the bread crust while it does have significant impact on the colour of the bread middle specifically if the part of this content is greater than 10 %.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:824032
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2016-12-21 09:08:43