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master's thesis
Utjecaj dodatka koncentrata proteina riže na kvalitetu kruha bez glutena
2024. urn:nbn:hr:109:989362
Mendeš, Marija
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Cereal Technology

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Mendeš, M. (2024). Utjecaj dodatka koncentrata proteina riže 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:109:989362

Mendeš, Marija. "Utjecaj dodatka koncentrata proteina riže na kvalitetu kruha bez glutena." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:989362

Mendeš, Marija. "Utjecaj dodatka koncentrata proteina riže na kvalitetu kruha bez glutena." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:989362

Mendeš, M. (2024). 'Utjecaj dodatka koncentrata proteina riže na kvalitetu kruha bez glutena', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 15 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:989362

Mendeš M. Utjecaj dodatka koncentrata proteina riže na kvalitetu kruha bez glutena [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2024 [cited 2025 January 15] Available at: https://urn.nsk.hr/urn:nbn:hr:109:989362

M. Mendeš, "Utjecaj dodatka koncentrata proteina riže na kvalitetu kruha bez glutena", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:109:989362

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Metadata
TitleUtjecaj dodatka koncentrata proteina riže na kvalitetu kruha bez glutena
Title (english)The Influence of the Addition of Rice Protein Concentrate on the Quality of Gluten-Free Bread
AuthorMarija Mendeš
MentorDaliborka Koceva Komlenić (mentor)
MentorJasmina Lukinac Čačić (komentor)
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 country2024-01-12, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Proizvodi bez glutena, uključujući i kruh se sve više proizvode i stavljaju na tržište u različitim oblicima. Takvi proizvodi su jedini izvor hrane osobama koje su oboljele od celijakije ili drugih sličnih bolesti. Osim toga smatraju se i zdravijim pa ih konzumiraju i osobe koje nisu osjetljive na gluten. Kako bi se nadomjestila visokoelastična svojstva glutena dodaju se hidrokoloidi, enzimi, proteini i drugi dodaci s takvim karakteristikama. Proteini utječu na oblikovanje i senzorske karakteristike, naročito boju. U ovom radu se ispitivao utjecaj koncentrata proteina riže u različitim omjerima u kruhu bez glutena na bazi rižinog brašna i kukuruznog škroba. Povećanjem koncentracije proteina, smanjuje se specifični volumen i omjer širini i visine kruha, elastičnost i kohezivnost, tijesto je postajalo sve čvršće te je oblikovanje bilo teže, a boja tamnija. Pored toga, dodatak rižinog proteina je povećao broj šupljina i poroznost.
Abstract (english)
Gluten-free products, including bread, are increasingly being produced and marketed in various forms. Such products are the only source of nutrition for people suffering from coeliac disease or similar conditions. They are also considered healthier, leading even those not gluten-sensitive also consume them. To compensate for the viscoelastic properties of gluten, hydrocolloids, enzymes, proteins, and other additives with similar properties are added. Proteins influence the shaping and sensory properties, especially the colour. In this study, the influence of rice protein concentrates in different ratios in gluten-free bread made from rice flour and maize starch was investigated. As the rice protein concentration increased, the specific volume and width-to-height ratio of the bread, elasticity and cohesiveness decrease, the dough became harder and more difficult to shape and the colour darker. The addition of rice protein increased the number of cavities and porosity.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:989362
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 on2024-01-16 17:06:09