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master's thesis
Kvalitativna svojstva kruha s dodatkom brašna ječma sorte "Bingo" uroda 2008./2009. godine
2010. urn:nbn:hr:109:757428
Jurišić, Blanka
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Cereal Technology

Cite this document

Jurišić, B. (2010). Kvalitativna svojstva kruha s dodatkom brašna ječma sorte "Bingo" uroda 2008./2009. godine (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:757428

Jurišić, Blanka. "Kvalitativna svojstva kruha s dodatkom brašna ječma sorte "Bingo" uroda 2008./2009. godine." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:757428

Jurišić, Blanka. "Kvalitativna svojstva kruha s dodatkom brašna ječma sorte "Bingo" uroda 2008./2009. godine." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:757428

Jurišić, B. (2010). 'Kvalitativna svojstva kruha s dodatkom brašna ječma sorte "Bingo" uroda 2008./2009. godine', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 11 September 2024, https://urn.nsk.hr/urn:nbn:hr:109:757428

Jurišić B. Kvalitativna svojstva kruha s dodatkom brašna ječma sorte "Bingo" uroda 2008./2009. godine [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2010 [cited 2024 September 11] Available at: https://urn.nsk.hr/urn:nbn:hr:109:757428

B. Jurišić, "Kvalitativna svojstva kruha s dodatkom brašna ječma sorte "Bingo" uroda 2008./2009. godine", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:109:757428

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Metadata
TitleKvalitativna svojstva kruha s dodatkom brašna ječma sorte "Bingo" uroda 2008./2009. godine
Title (english)Qualitative properties of bread with addition of barley flour produced by "Bingo" variety of 2008/2009 harvest
AuthorBlanka Jurišić
MentorDaliborka Koceva Komlenić (mentor)
Committee memberŽaneta Ugarčić (član povjerenstva)
Committee memberDaliborka Koceva Komlenić (član povjerenstva)
Committee memberMarko Jukić (član povjerenstva)
Committee memberDaniela Horvat (član povjerenstva)
MBZ: 220423
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Cereal Technology)
Osijek
Defense date and country2010-10-01, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Kruh je jedna od temeljnih i najstarijih namirnica u ljudskoj prehrani. Budući da se u pekarskoj industriji danas uglavnom proizvodi kruh od bijelog pšeničnog brašna, smanjen je unos vlakana celuloze i hemiceluloze putem pekarskih proizvoda. Stoga je cilj ovog diplomskog rada bio proizvesti kruh uz dodatak ječmenog brašna koje ima visoki udjel prehrambenih vlakana. Ječmeno brašno je dodavano u udjelima 20, 30, 40 i 50% u odnosu na ukupnu količinu brašna, te ja na uzorcima provedeno ispitivanje kvalitete kruha koje je obuhvaćalo amilografska, senzorska, teksturalna ispitivanja, određivanje boje i udjela β-glukana. Dodatak ječmenog brašna povećava čvrstoću i otpor žvakanju kruha, a smanjuje elastičnost i kohezivnost kruha. Rezultati amilografskih ispitivanja pokazali su da dodatak ječmenog brašna ne mijenja statistički značajno reološke parametre kruha. Senzorskim ocjenjivanjem, od kruhova uz dodatak ječmenog brašna, najbolje je ocjenjen kruh koji sadrži 20% ječmenog brašna. Boja kruha mijenjala se ovisno o udjelu dodanog ječmenog brašna, pa je tako kruh s 50% ječmenog brašna najtamniji od ispitivanih uzoraka. Dodatkom većih udjela ječmenog brašna u kruh povećavao se udio β-glukana što znači da takav kruh sadrži veći udio prehrambenih vlakana i da je nutritivno vrijedniji.
Abstract (english)
Bread is one of the oldest and basic foods in human nutrition. Today, mainly bakery products were produces with white wheat flour and these products had less content of cellulose and hemicellulose fibers. The aim of this wor was produce bread with the addition of barley flour that has a high proportion of dietary fiber. Barley flour was added in the proportions 20, 30, 40 and 50% of the total amount of flour and has conducted testing on samples of the quality of bread which included amylographic, sensory, textural tests, and determining the color of β-glucan. Addition of barley flour increased strength and resistance to chew the bread, and reduces the elasticity and cohesiveness of bread. The results obtained amylographic examination showed that the addition of barley flour has no influence on the rheological properties of bread. Sensory evaluation shown that bread supplemented with 20% barley flour was the best bread which containing barley flour. The bread colour was depending of the proportion of barley flour added. The bread with 50% barley flour was darkest of all samples. The addition of larger share of barley flour in bread, increased the proportion of β-glucan, this bread contains a higher proportion of dietary fiber and had higher nutritionally valuable.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:757428
ProjectNumber: 113-1130475-2722
Title: Unapređenje kakvoće, trajnosti i funkcionalnosti proizvoda na bazi pšenice
Title: Improvement of quality, shelf life and functionality of wheat-based products
Leader: Daliborka Koceva Komlenić
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-12-15 15:21:06