professional thesis
Influence of brewer's spent grain supplement on the quality of bread and cookies as functional products

Tihomir Penava (2016)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Cereal Technology
Metadata
TitleUtjecaj dodatka pivskog tropa na kvalitetu kruha i čajnog peciva kao funkcionalnih proizvoda
AuthorTihomir Penava
Mentor(s)Daliborka Koceva Komlenić (thesis advisor)
Abstract
Prehrambena industrija prilagođava se prehrambenim navikama i potrebama potrošača proizvodnjom prehrambenih proizvoda s dodanom vrijednošću, odnosno funkcionalnih proizvoda. Za potrebe ovog istraživanja kao dodatak za obogaćivanje kruha i čajnog peciva u vidu dobivanja funkcionalnog proizvoda koristio se pivski trop koji je bogat vlaknima i mineralima. Svaki zamjes razlikovao se prema dodanoj količini pivskog tropa koji se dodavao umjesto pšeničnog brašna u udjelima 5, 10 i 15 % za kruh odnosno 10, 20 i 30 % za čajna peciva. Kako bi se ispitao utjecaj pivskog tropa na kvalitetu navedenih proizvoda provedene su slijedeće analize: svojstva teksture, specifični volumen, udio i aktivitet vode i promjena boje. Iz dobivenih rezultat može se zaključiti da dodatak pivskog tropa uzrokuje povećanje udjela vode kruha i čajnog peciva. Čvrstoća i otpor prema žvakanju kruha dodatkom pivskog tropa se povećavaju, a kod čajnog peciva povećava se čvrstoća i lomljivost čajnog peciva. Dodatkom pivskog tropa došlo je do tamnjenja kruha odnosno čajnog peciva.
Keywordsbread cookies brewery spent grain quality functional food
Parallel title (English)Influence of brewer's spent grain supplement on the quality of bread and cookies as functional products
Committee MembersMarko Jukić (committee chairperson)
Daliborka Koceva Komlenić (committee member)
Jurislav Babić (committee member)
Jasmina Lukinac Čačić (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
Engineering
Study programme typeuniversity
Study levelpostgraduate specialist
Study programmeFood Safety and Quality
Academic title abbreviationuniv. spec. techn. aliment.
Genreprofessional thesis
Language Croatian
Defense date2016-09-29
Parallel abstract (English)
A food industry adapts to the eating habits and needs of the consumers by producing food with added value, which is known as functional product. For the purposes of this study, the brewer´s spent grain, the material rich in fibre and minerals is used as a supplement for the enrichment of bread and cookies in the form of obtaining a functional product. Each mixture differed in the amount of brewer’s spent grains that are added instead of wheat flour in the proportions of 5. 10 and 15% for the bread, and 10, 20 and 30% for cookies. In order to examine the impact of brewer´s spent grains on the quality of those products, following analysis were carried out: characteristics of texture, specific volume, content and water activity, and colour change. As a result, it can be concluded that the addition of brewer’s spent grains causes an increase in water content of the bread and cookies. The bread strength and its chewing resistance, so as the cookies strength and their fragility increases by adding brewer’s spent grains. To conclude, the addition of brewer´s spent grains resulted in both bread and cookies becoming darkness in colour.
Parallel keywords (Croatian)kruh čajno pecivo trop pivski trop kvaliteta proizvoda funkcionalna hrana
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:285971
CommitterSanda Hasenay