undergraduate thesis
Gluten free products

Josip Zeko (2010)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Cereal Technology
Metadata
TitleProizvodi bez glutena
AuthorJosip Zeko
Mentor(s)Marko Jukić (thesis advisor)
Abstract
Celijakija je bolest koja se može opisati kao netolerancija glutena. Gluten je protein koji nalazimo u pšeničnom zrnu. Postoje mnoge žitarice koje zamjenjuju taj pšenicu u proizvodima bez glutena, pa je stvorena dijeta koja se smatra jedinim lijekom za tu bolest. Neke od žitarica koje mogu konzumirati oboljeli od celijakije su : riža, kukuruz, pseudožitarice, sirak, amarant, heljda, soja. Kako bi proizvodi napravljeni od tih sastojaka bili bliži pšeničnom kruhu kvalitetom i okusom u njih se dodaju različiti poboljšivači, poput hidrokoloida. Također kako bi se nadomjestili proteini koji se gube manjkom glutena, u te proizvode se dodaju proteini koji potječu iz mlijeka, surimija i jaja.
Keywordsceliac disease gluten free diet rice starch corn soy hydrocolloids proteins
Parallel title (English)Gluten free products
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 levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2010-11-03
Parallel abstract (English)
Celiac disease is a condition where people are intolerant to gluten. Gluten is a protein found in wheat kernel. There are a lot of cereals that can replace wheat, so a gluten free diet was the only cure for this disease. Some of the ingredients that are allowed in gluten free diet are: rice, corn, pseudo cereals, amaranth, sorghum, soy and buckwheat. Bread production from these cereals was requesting addition some additives, like a hydrocolloids. Furthermore, in gluten free bread wheat proteins was replace with proteins from surimi, egg proteins and dairy proteins.
Parallel keywords (Croatian)celijakija prehrana bez glutena riža škrob hidrokoloidi proteini
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:766354
CommitterIvana Šuvak