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master's thesis
Reološka svojstva tijesta pšeničnog brašna s dodatkom tropa sorte grožđa Cabernet Sauvignon
2019. urn:nbn:hr:109:957355
Rašić, Anđela
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Cereal Technology

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Rašić, A. (2019). Reološka svojstva tijesta pšeničnog brašna s dodatkom tropa sorte grožđa Cabernet Sauvignon (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:957355

Rašić, Anđela. "Reološka svojstva tijesta pšeničnog brašna s dodatkom tropa sorte grožđa Cabernet Sauvignon." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:957355

Rašić, Anđela. "Reološka svojstva tijesta pšeničnog brašna s dodatkom tropa sorte grožđa Cabernet Sauvignon." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:957355

Rašić, A. (2019). 'Reološka svojstva tijesta pšeničnog brašna s dodatkom tropa sorte grožđa Cabernet Sauvignon', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 29 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:957355

Rašić A. Reološka svojstva tijesta pšeničnog brašna s dodatkom tropa sorte grožđa Cabernet Sauvignon [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2019 [cited 2025 January 29] Available at: https://urn.nsk.hr/urn:nbn:hr:109:957355

A. Rašić, "Reološka svojstva tijesta pšeničnog brašna s dodatkom tropa sorte grožđa Cabernet Sauvignon", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:109:957355

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Metadata
TitleReološka svojstva tijesta pšeničnog brašna s dodatkom tropa sorte grožđa Cabernet Sauvignon
Title (english)Rheological Properties of Wheat Flour Dough with Added Pomace from the Grape Variety Cabernet Sauvignon
AuthorAnđela Rašić
MentorDaliborka Koceva Komlenić (mentor)
MentorAna Šušak (pomoć pri izradi, neposredni voditelj)
Committee memberMirela Planinić (predsjednik povjerenstva)
Committee memberDaliborka Koceva Komlenić (član povjerenstva)
Committee memberVinko Krstanović (član povjerenstva)
Committee memberAna Bucić-Kojić (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 country2019-09-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj rada bio je ispitati reološka svojstva tijesta pšeničnog brašna s dodatkom tropa sorte grožđa Cabernet Sauvignon. Reološka svojstva su ispitana na Brabenderovom farinografu i ekstenzografu. Aktivnost amilolitičkih enzima je ispitana na mikroviskoamilografu i pomoću broja padanja po Hagberg-Pertenu. Trop grožđa, nusproizvod koji obiluje prehrambenim vlaknima i biološki aktivnim tvarima predstavlja ekološki problem zbog svoje spore biorazgradivosti. Njegovim iskorištenjem kao sirovine u proizvodnji hrane, smanjuje se količina otpada, a dobiva se proizvod s povećanom nutritivnom vrijednosti. Temeljem dobivenih rezultata može se zaključiti da zamjena dijela pšeničnog brašna tropom grožđa značajno utječe na reološke pokazatelje svojstava tijesta. Povećanjem udjela tropa grožđa sorte Cabernet Sauvignon raste vrijeme razvoja tijesta, stabilnost, rezistencija, stupanj omekšanja, otpor i omjer otpora i rastezljivosti te početna temperatura želatinizacije, a opada sposobnost upijanja vode, energija i rastezljivost tijesta te broj padanja i maksimalna viskoznost.
Abstract (english)
The aim of this study was to determine the rheological properties of wheat flour dough with the added pomace from the grape variety Cabernet Sauvignon. Rheological properties were determined by the Brabender farinograph and extensograph. The amylolytic activity was examined by using microviscoamilograph and by measuring Falling Number (Hagberg-Perten). Grape pomace, a by-product that is rich in dietary fiber and bilogically active substances is an environmental problem because of its slow biodegradebility. By using it as a raw material in food production, waste is reduced and a product with increased nutritional value is obtained. Based on the results of the research carried out it can be concluded that the replacing part of the wheat flour with grape pomace had significant influence on the majority of the observed dough rheological parameters. By increasing the share of grape pomace, the dough development time, dough stability, degree of softening, resistance, the ratio of resistance to extensibility and starting temperature of gelatinization has increased. The water absorption, energy and extensibility as well as the falling number and peak viscosity has decreased by addition of grape pomace.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:957355
ProjectNumber: IP-2018-01-1227
Title: Razvoj održivog integriranog procesa proizvodnje biološki aktivnih izolata iz proizvodnih ostataka prehrambene industrije
Acronym: POPI-WinCEco
Leader: Ana Bucić-Kojić
Jurisdiction: Croatia
Funder: Hrvatska zaklada za znanost
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 Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) icon
Created on2019-10-01 12:39:08