prikaz prve stranice dokumenta Utjecaj dodatka koncentrata proteina sirutke na kvalitetu kruha bez glutena
  Download
PDF 642.81 KB
master's thesis
Utjecaj dodatka koncentrata proteina sirutke na kvalitetu kruha bez glutena
2023. urn:nbn:hr:109:498352
Mrak, Anamaria
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Cereal Technology

Cite this document

Mrak, A. (2023). Utjecaj dodatka koncentrata proteina sirutke 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:109:498352

Mrak, Anamaria. "Utjecaj dodatka koncentrata proteina sirutke na kvalitetu kruha bez glutena." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:498352

Mrak, Anamaria. "Utjecaj dodatka koncentrata proteina sirutke na kvalitetu kruha bez glutena." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:498352

Mrak, A. (2023). 'Utjecaj dodatka koncentrata proteina sirutke na kvalitetu kruha bez glutena', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 15 March 2025, https://urn.nsk.hr/urn:nbn:hr:109:498352

Mrak A. Utjecaj dodatka koncentrata proteina sirutke na kvalitetu kruha bez glutena [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2025 March 15] Available at: https://urn.nsk.hr/urn:nbn:hr:109:498352

A. Mrak, "Utjecaj dodatka koncentrata proteina sirutke na kvalitetu kruha bez glutena", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:498352

Please login to the repository to save this object to your list.
Metadata
TitleUtjecaj dodatka koncentrata proteina sirutke na kvalitetu kruha bez glutena
Title (english)The Influence of the Addition of Whey Protein Concentrate on the Quality of Gluten-Free Bread
AuthorAnamaria Mrak
MentorDaliborka Koceva Komlenić (mentor)
MentorJasmina Lukinac Čačić (komentor)
MentorGordana Šelo (pomoć pri izradi, neposredni voditelj)
MentorAna Šušak (pomoć pri izradi, neposredni voditelj)
Committee memberMirela Planinić (predsjednik povjerenstva)
Committee memberDaliborka Koceva Komlenić (član povjerenstva)
Committee memberJasmina Lukinac Čačić (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 country2023-12-21, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Zadatak ovog rada bio je ispitati utjecaj različitih udjela proteina sirutke na kvalitetu kruha bez glutena na bazi rižinog brašna i kukuruznog škroba. Protein sirutke dodavan je u tri različite koncentracije: 5 %, 10 % i 15 % u odnosu na ukupnu masu brašna i škroba. Probna pečenja su provedena u laboratorijskim uvjetima kao i ispitivanja kvalitativnih svojstava kruha bez glutena. Uzorcima kruha se odredio omjer visine i širine te specifični volumen. Uzorci su podvrgnuti analizi teksture (TPA), a za određivanje poroznosti koristila se metoda računalne analize slike. Provedena je i senzorska ocjena svojstava uzoraka kruha bez glutena. Rezultati istraživanja pokazuju da dodatak proteina sirutke ima pozitivan utjecaj na svojstva bezglutenskog kruha i to boljoj teksturi, senzorskoj prihvatljivosti i povećanju specifičnog volumena. Dodatak proteina sirutke doprinosi ukupnoj kvaliteti kruha bez glutena. Pozitivan utjecaj očituje se i u omjeru visine i širine, što može rezultirati mekanijim i kompaktnijom sredinom proizvoda. Okus i ukupna senzorska ocjena bezglutenskog kruha najbolje je ocijenjena za uzorke s dodatkom 5 % proteina sirutke.
Abstract (english)
The aim of this study was to investigate the influence of different proportions of whey protein on the quality of gluten-free bread based on rice flour and corn starch. Whey protein was added in three different concentrations: 5%, 10% and 15% in relation to the total mass of flour and starch. The baking tests were carried out under laboratory conditions, as were the tests on the qualitative properties of the gluten-free bread. Bread samples were used to determine the ratio of height to width and the specific volume. The samples were subjected to a texture analysis (TPA) and the porosity was determined using computer image analysis. Sensory evaluation of the properties of the gluten-free bread samples was also carried out. The research results show that the addition of whey protein has a positive effect on the properties of gluten-free bread, namely a better texture, sensory acceptability and an increase in specific volume. The addition of whey protein contributes to the overall quality of gluten-free bread. The positive influence also manifests itself in the height-to-width ratio, which can result in a softer and more compact the product. The taste and overall sensory evaluation of gluten-free bread was best in samples with 5% whey protein added.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:498352
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: sveučilišni/a magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (sveučilišni/a 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 on2024-01-15 16:53:26