master's thesis
Influence of sugar beet pulp on the texture and colour change of bread during baking

Sanja Međugorac (2015)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Cereal Technology
Metadata
TitleUtjecaj dodatka repinih rezanaca na svojstva teksture i promjenu boje kruha tijekom pečenja
AuthorSanja Međugorac
Mentor(s)Daliborka Koceva Komlenić (thesis advisor)
Jasmina Lukinac Čačić (thesis advisor)
Abstract
Cilj diplomskog rada bio je odrediti utjecaj dodatka repinih rezanaca na teksturu i boju kruha. Svaki zamjes razlikovao se prema dodanoj količini repinih rezanaca. Kruh je analiziran pomoću analizatora teksture, a boja je mjerena pomoću Minolta Chroma Metera-a. Nakon pečenja ispitivanih uzoraka provedena su mjerenja udjela i aktiviteta vode, te određivanje gubitka mase pečenjem i volumen. Rezultati su pokazali da gubitak mase pečenjem ne pokazuje statistički značajnu korelaciju niti sa jednim od ostalih ispitivanih parametara. Povećanjem udjela repinih rezanaca u kruhu povećava se čvrstoća, otpor žvakanju, udio i aktivitet vode, dok se smanjuje kohezivnost i elastičnost te specifični volumen. Povećanjem udjela repinih rezanaca tamni sredina i korica kruha tj. smanjuje se vrijednost svjetline (L*) tijekom pečenja.
Keywordsbread sugar beet pulp
Parallel title (English)Influence of sugar beet pulp on the texture and colour change of bread during baking
Committee MembersFrane Čačić Kenjerić
Daliborka Koceva Komlenić
Jasmina Lukinac Čačić
Marko Jukić
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 Engineering
Academic title abbreviationmag. ing. techn. aliment.
Genremaster's thesis
Language Croatian
Defense date2015-09-30
Parallel abstract (English)
The aim of Master's Thesis was to determine the influence of sugar beet pulp to the texture and colour of bread. Each mixing differed with the added amount of sugar beet pulp. Bread was analysed using a texture analyser and the colour was measured using a Minolta Chroma Meter. After baking tested samples measurement units and water activity were carried out and determining the loss of mass and volume of baking. The results have shown that the weight loss of roasting did not show a statistically significant correlation with either of the other tested parameters. Increasing the share of sugar beet pulp in bread increased hardness, chewiness, content and water activity, while reducing the cohesiveness and resilience and specific volume. Increasing the share of sugar beet pulp in bread reduced brightness value (L *) during baking (bread crust and crumb get darker).
Parallel keywords (Croatian)kruh repini rezanci
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:095558
CommitterIvana Šuvak