master's thesis
β-glucan content in different barley varieties (harvest 2008/2009) and influence of barley flour on dough rheological properties

Ana-Marija Ister (2010)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Cereal Technology
Metadata
TitleUdio β-glukana u različitim sortama ječma uroda 2008./2009. godine i utjecaj ječmenog brašna na reološka svojstva tijesta
AuthorAna-Marija Ister
Mentor(s)Marko Jukić (thesis advisor)
Abstract
Danas se na tržištu sve više pojavljuju proizvodi dobiveni miješanjem pšeničnog brašna s brašnom drugih žitarica. Premda imaju visoku prehrambenu vrijednost, proizvodi od ječmenog brašna proizvode se u vrlo malim količinama. Temeljem spoznaje da je ječam žitarica iznimno bogata β- glukanima i prehrambenim vlaknima, cilj ovog rada bio je odrediti sortu ječma najbogatiju β-glukanima te ispitati kvalitativna svojstva tijesta od smjese ječmenog i pšeničnog brašna. Udio β-glukana određen je u ukupno 9 sorti ječma s 4 različite lokacije. Sorta najbogatija β-glukanima bila je sorta Bingo s lokacije Osijek od koje je proizvedeno brašno koje se dalje koristilo za pripravu smjesa s pšeničnim brašnom na kojima su provedena reološka ispitivanja (farinografska, miksografa, ekstenzografska i amilografska). Rezultati ispitivanja su pokazali da ječmeno brašno značajno mijenja reološka svojstva tijesta. Uslijed smanjene količine i kvalitete glutena u tijestu dobivenog miješanjem pšeničnog i ječmenog brašna smanjuje se i kvaliteta tijesta te se može preporučiti da se prilikom upotrebe ječmenog brašna u pekarstvu iznad količine od 20% trebaju prilagoditi procesni parametri proizvodnje (korištenje jačih pšeničnih brašna ili dodatak različitih aditiva poput glutena i hidrokoloida) u svrhu dobivanja proizvoda zadovoljavajuće kvalitete.
Keywordsbarley β-glucan rheological properties dough
Parallel title (English)β-glucan content in different barley varieties (harvest 2008/2009) and influence of barley flour on dough rheological properties
Committee MembersŽaneta Ugarčić
Marko Jukić
Daniela Horvat
Daliborka Koceva Komlenić
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 date2010-10-01
Parallel abstract (English)
Products obtained by mixing wheat flour with flour of other cereals is increasingly occurring at today’s market. Although they have high nutritional value, the products of barley flour are produced in very small quantities. Fact that barley grain is rich in β-glucan and dietary fiber initialised the goal of this study: determination of barley variety with the highest content of β-glucan and testing of rheological properties of wheat/barley flour mixtures. β-glucans were determined in 9 varieties from 4 four different locations. Variety richest in β-glucan was variety Bingo from Osijek and it was used for barley flour production that was mixed with wheat flour in different ratios. These mixtures was conducted to rheological evaluation on farinograph, mixograph, extensograph and amylograph. The results or rheological tests showed that barley flour significantly changes the rheological properties of dough. In case of the barley flour usage in quantities higher than 20%, due to lower quantity and poor quality of gluten in dough produced from barley/wheat flour mixtures, it can be suggested that process parameters should be optimised (usage of stronger wheat flours or different additives) in order to obtain bakery products with satisfactory quality.
Parallel keywords (Croatian)ječam β-glukan reološka svojstva tijesto
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:109:633021
CommitterIvana Šuvak