master's thesis
Monitoring of the quality characteristics of bread by addition brewers and apple pomace

Paula Kolak (2016)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Cereal Technology
Metadata
TitlePraćenje kvalitativnih svojstava kruha s dodatkom pivskog i jabučnog tropa
AuthorPaula Kolak
Mentor(s)Daliborka Koceva Komlenić (thesis advisor)
Jasmina Lukinac Čačić (thesis advisor)
Abstract
Cilj diplomskog rada je bio praćenje kvalitativnih svojstava kruha s dodatkom pivskog i jabučnog tropa. Zamjesi su se razlikovali prema vrsti tropa te prema udjelu tropa koji je zamijenio pšenično brašno. Kruhovi su analizirani pomoću analizatora teksture, a boja je određena uređajem Konica Minolta Chroma Meter CR-400. Provedena su određivanja udjela i aktiviteta vode te specifičnog volumena. Rezultati su pokazali kako se dodatkom pivskog i jabučnog tropa povećava udio vode kao i aktivitet, povećava se čvrstoća i otpor žvakanju. Suprotno, povećanjem udjela tropova smanjuje se specifični volumen, kohezivnost i elastičnost kruha. Rezultati kod određivanja boje kruha prikazuju veću promjenu boje kod kruha s dodatkom jabučnog tropa tj. manju vrijednost svjetline (L*) u odnosu na kruh s dodatkom pivskog tropa.
Keywordsbread pomace brewer pomace apple pomace
Parallel title (English)Monitoring of the quality characteristics of bread by addition brewers and apple pomace
Committee MembersMarko Jukić (committee chairperson)
Daliborka Koceva Komlenić (committee member)
Jasmina Lukinac Čačić (committee member)
Frane Čačić Kenjerić (committee member)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Cereal Technology
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Study programme typeuniversity
Study levelgraduate
Study programmeFood Engineering
Academic title abbreviationmag. ing. techn. aliment.
Genremaster's thesis
Language Croatian
Defense date2016-10-07
Parallel abstract (English)
The aim of Master´s Thesis was to monitor the qualitative characteristics of bread by addition of brewers and apple pomace. Each mixing differed with the type pomace and amount of the substitute wheat flour by brewers as well as apple pomace. The bread were analysed using a texture analyser, and colour using the Konica Minolta Chroma Meter CR-400. The water content, water activity and the specific volume were also investigated. The results have shown that by addition of brewer and apple pomace increases the water content such water activity and also increases the hardness and chewiness. In contrast to this, by increasing the substitution level of pomace, the specific volume, cohesiveness and resilience was decreases. The results of determining the bread colour have shown a greater colour change by supplemented wheat flour by apple pomace i.e. a reduced brightness value (L*) compared to bread with supplemented wheat flour by brewer pomace.
Parallel keywords (Croatian)kruh trop jabučni trop pivski trop
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:456311
CommitterIvana Šuvak