master's thesis
Quality of wheat flour and bread with the bran addition

Dubravka Vranješ (2010)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Cereal Technology
Metadata
TitlePraćenje kvalitete pšeničnog brašna i kruha s dodatkom posija
AuthorDubravka Vranješ
Mentor(s)Daliborka Koceva Komlenić (thesis advisor)
Abstract
Kemijski sastav, hranjiva vrijednost, zdravstveno stanje i tehnološka kakvoća brašna određuje se nizom fizikalnih, kemijskih, mikrobioloških, reoloških i drugih analitičkih metoda. Kakvoća pšeničnog brašna uvjetovana je količinom proteina, kvalitetom glutena i sposobnošću stvaranja šećera. Cilj ovog rada bilo je istražiti kako dodatak nativnih i ekstrudiranih posija utječe na kvalitetu kruha. Pri izradi zamjesa za kruh nativne i ekstrudirane posije dodavane su u količini od 7 %, 14 %, 21 % i 28 % u odnosu na ukupnu količinu brašna. Dobiveni rezultati su pokazali da dodatkom različitih udjela pšenićnih posija se povećao udio mineralnih tvari, celuloze, masti, proteina, a smanjio se udio ugljikohidrata. Pored toga, i energetska vrijednost je niža. Prema tome, možemo zaključiti da dodatkom posija dobijamo nutritivno kvalitetniji kruh niže energetske vrijednosti.
Keywordsbread bread quality native bran extruded bran chemical composition
Parallel title (English)Quality of wheat flour and bread with the bran addition
Committee MembersŽaneta Ugarčić-Hardi
Daliborka Koceva Komlenić
Daniela Horvat
Daniela Čačić Kenjerić
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 levelgraduate
Study programmeFood Technology and Process Engineering
Academic title abbreviationdipl. ing.
Genremaster's thesis
Language Croatian
Defense date2010-02-18
Parallel abstract (English)
Chemical composition, nutrition value, health condition and technological quality of flour are determined by physical, chemical, microbiological, rheological and other analitical methods. The quality of wheat flour is conditioned by the quantity of proteins, the quality of gluten and the ability of sugar creation. This paper has studied the use of the native and extruded bran which serve as a source of dietary fibers. In bread production the native and extruded bran have been added in portions of 7 %, 14 %, 21 % and 28 % depending on the quantity of flour. The analyses have proved that the addition sample of bran increases the nutritive quality of bread.
Parallel keywords (Croatian)kruh kvaliteta kruha nativne posije ekstrudirane posije kemijski sastav
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:109:187031
CommitterSanda Hasenay