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master's thesis
Optimiranje proizvodnje kruha bez glutena na bazi rižinog brašna i kukuruznog škroba
2022. urn:nbn:hr:109:905475
Kraljik, Helena
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Cereal Technology

Cite this document

Kraljik, H. (2022). Optimiranje proizvodnje kruha bez glutena na bazi rižinog brašna i kukuruznog škroba (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:905475

Kraljik, Helena. "Optimiranje proizvodnje kruha bez glutena na bazi rižinog brašna i kukuruznog škroba." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:905475

Kraljik, Helena. "Optimiranje proizvodnje kruha bez glutena na bazi rižinog brašna i kukuruznog škroba." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:905475

Kraljik, H. (2022). 'Optimiranje proizvodnje kruha bez glutena na bazi rižinog brašna i kukuruznog škroba', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 18 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:905475

Kraljik H. Optimiranje proizvodnje kruha bez glutena na bazi rižinog brašna i kukuruznog škroba [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2022 [cited 2024 April 18] Available at: https://urn.nsk.hr/urn:nbn:hr:109:905475

H. Kraljik, "Optimiranje proizvodnje kruha bez glutena na bazi rižinog brašna i kukuruznog škroba", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:109:905475

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Metadata
TitleOptimiranje proizvodnje kruha bez glutena na bazi rižinog brašna i kukuruznog škroba
Title (english)Optimization of Gluten-Free Bread Prepared from Rice Flour and Corn Starch
AuthorHelena Kraljik
MentorMarko Jukić (mentor)
MentorAna Šušak (pomoć pri izradi, neposredni voditelj)
Committee memberDaliborka Koceva Komlenić (predsjednik povjerenstva)
Committee memberMarko Jukić (član povjerenstva)
Committee memberAna Bucić-Kojić (član povjerenstva)
Committee memberMirela Planinić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Cereal Technology)
Osijek
Defense date and country2022-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Zadatak ovog rada bio je ispitati utjecaj dodatka različitih omjera rižinog brašna i kukuruznog škroba, kao i različitih omjera hidrokoloida ksantan gume i psyllium praha, na kvalitetu kruha bez glutena te optimirati recepturu upotrebom metode odzivnih površina. Plan pokusa napravljen je prema potpunom faktorskom planu te su provedena probna pečenja uzoraka u kojima se udio rižinog brašna u smjesi s kukuruznim škrobom kretao od 50 do100 %, a udio psylliuma u smjesi sa ksantan gumom od 0 do 100 %. Nakon provedenih pečenja određena su kvalitativna svojstva kruha bez glutena: analiza teksturalnog profila, određivanje specifičnog volumena, instrumentalno određivanje boje u CIELab sustavu te senzorska ocjena uz upotrebu hedonističke skale u 9 stupnjeva. Rezultati istraživanja su pokazali da su se povećanjem udjela rižinog brašna smanjili čvrstoća i otpor žvakanju, a povećala se kohezivnost i koeficijent otpornosti kruha bez glutena. Dodatkom psyllium praha povećali su se čvrstoća, otpor žvakanju, elastičnost i kohezivnost, a boja kruha bila je značajno tamnija. Rižino brašno ipsyllium prah imali su pozitivan utjecaj na ukupnu senzorsku ocjenu. Izračunato je da optimalna receptura za proizvodnju kruha bez glutena sadrži 92,87 % rižinog brašna i 7,13 % kukuruznog škroba te 2,0 5% psyllium praha i 7,95 % ksantan gume.
Abstract (english)
The objective of this study was to investigate the effect of adding different ratios of rice flour andcorn starch and different ratios of xanthan gum and psyllium husk powder on the quality of gluten-free breadand to optimize the formulation using response surface methodology. The experimental design followed thefull factorial plan, and baking trials were conducted in which the proportion of rice flour in the mixture withcornstarch ranged from 50 to 100% and the proportion of psyllium in the mixture with xanthan gum rangedfrom 0 to 100%. After baking, the qualitative characteristics of the gluten-free bread were determined: texturalprofile analysis, determination of the specific volume, instrumental color determination in the CIELab space,and sensory evaluation using a 9-point hedonic scale. The results of the study showed that increasing the rice flour content decreased the hardness and chewinessand the cohesiveness and resilience of the gluten-free bread. The addition of psyllium powder increasedhardness, chewiness, springiness and cohesiveness and resulted in darker breads. Rice flour and psylliumpowder had a positive effect on the overall sensory score. It was calculated that the optimal recipe for makinggluten-free bread contains 92.87% rice flour and 7.13% corn starch, as well as 2.05% psyllium powder and7.95% xanthan gum.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:905475
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 conditionsOpen access
Terms of useLicence Attribution-ShareAlike 4.0 International (CC BY-SA 4.0) icon
Created on2022-09-30 11:12:58