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master's thesis
Utjecaj dodatka brašna uljne pogače industrijske konoplje na kvalitetu kruha bez glutena
2022. urn:nbn:hr:109:025149
Vojnić, Snježana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Cereal Technology

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Vojnić, S. (2022). Utjecaj dodatka brašna uljne pogače industrijske konoplje na kvalitetu kruha bez glutena (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:025149

Vojnić, Snježana. "Utjecaj dodatka brašna uljne pogače industrijske konoplje na kvalitetu kruha bez glutena." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:025149

Vojnić, Snježana. "Utjecaj dodatka brašna uljne pogače industrijske konoplje na kvalitetu kruha bez glutena." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:025149

Vojnić, S. (2022). 'Utjecaj dodatka brašna uljne pogače industrijske konoplje na kvalitetu kruha bez glutena', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 04 September 2024, https://urn.nsk.hr/urn:nbn:hr:109:025149

Vojnić S. Utjecaj dodatka brašna uljne pogače industrijske konoplje na kvalitetu kruha bez glutena [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2022 [cited 2024 September 04] Available at: https://urn.nsk.hr/urn:nbn:hr:109:025149

S. Vojnić, "Utjecaj dodatka brašna uljne pogače industrijske konoplje na kvalitetu kruha bez glutena", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:109:025149

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Metadata
TitleUtjecaj dodatka brašna uljne pogače industrijske konoplje na kvalitetu kruha bez glutena
Title (english)Effect of Hemp Seed Oil Press-Cake Flour on the Quality of Gluten-Free Bread
AuthorSnježana Vojnić
MentorMarko Jukić (mentor)
MentorMirela Planinić (komentor)
Committee memberDaliborka Koceva Komlenić (predsjednik povjerenstva)
Committee memberMarko Jukić (član povjerenstva)
Committee memberMirela Planinić (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 country2022-12-21, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Zadatak ovog rada bio je ispitati utjecaj zamijene dijela rižinog brašna i kukuruznog škroba brašnom uljne pogače industrijske konoplje na kvalitetu kruha bez glutena. Brašno uljne pogače industrijske konoplje dodavalo se u količinama od 5, 10, 15, 20, 25 i 30 %. Provedena su probna pečenja i ispitivanje kvalitativnih svojstava kruha bez glutena koja su uključivala analizu teksturalnog profila, specifičnog volumena, boje u CIELab sustavu te određivanje senzorskih svojstava. Rezultati ispitivanja su pokazali da kvalitativna svojstva kruha bez glutena značajno ovise o udjelu dodatka brašna industrijske konoplje. Kruh s dodatkom konopljinog brašna imao je povećanu čvrstoću i otpor žvakanju, smanjen specifični volumen te slabija senzorska svojstva u odnosu na kontrolni uzorak bez dodatka. Međutim, pogoršanje kvalitativnih svojstava bilo je u prihvatljivim granicama za uzorke kruha bez glutena s dodatkom brašna industrijske konoplje u količinama do 10 %, pogotovo ako se u obzir uzme činjenica da se dodatkom brašna industrijske konoplje povećava udio prehrambenih vlakana i unapređuje nutritivna vrijednost kruha bez glutena.
Abstract (english)
The objective of this study was to investigate the effects of replacing part of the rice flour and corn starch with hemp oil press-cake flour on the quality of gluten-free bread. Hemp flour was added in amounts of 5, 10, 15, 20, 25 and 30%. A test baking and evaluation of the qualitative characteristics of gluten-free bread was performed. This included texture profile analysis, determination of specific volume and color in the CIELab system, and sensory analysis. The test results showed that the qualitative properties of gluten-free bread depend significantly on the proportion of added hemp flour. Bread with the addition of hemp flour had higher firmness and chewiness, lower specific volume and weaker sensory properties compared to the control sample without the addition of hemp flour. However, the deterioration of qualitative properties was within acceptable limits for the samples of gluten-free bread with the addition of up to 10% industrial hemp flour, especially considering that the addition of hemp flour increases the amount of dietary fiber and improves the nutritional value of the gluten-free bread.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:025149
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-ShareAlike 4.0 International (CC BY-NC-SA 4.0) icon
Created on2023-01-11 16:48:08