Bezglutenski kruh povećane prehrambene vrijednosti

master's thesis

• Title (english): Gluten-free bread with increased nutritional value
• Author: Nikolina Čukelj
• Mentor: Duška Ćurić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Cereal Chemistry and Technology); Zagreb
• Defense date and country: 2007-06-05, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj diplomskog rada bio je proizvesti kruh koji mogu konzumirati oboljeli od celijakije, a da mu okus i tekstura budu slični kruhu proizvedenom od pšeničnog brašna. Istraživanje je fokusirano na dva područja: na proizvodnju kvalitetnog bezglutenskog proizvoda, te na to da dobiveni kruh bude bogat na proteinima. U tu svrhu miješalo se rižino brašno sa ekstrudiranim kukuruznim i sojinim brašnom te promatrao utjecaj četiri različita hidrokoloida (ksantan gume, guar gume, pektina i mikrokristalne celuloze) na reologiju tijesta i kvalitetu kruha. Hidrokoloidi imaju veliku moć vezanja vode pa su korišteni kako bi međusobno povezali sve sastojke. Kombinacijom ovih bezglutenskih sastojaka dobili smo kruh visoke nutritivne vrijednosti. Najbolja svojstva pokazao je kruh proizveden od ekstrudiranog kukuruznog i sojinog brašna (u omjeru 75:25), s dodatkom 3% guar gume (na rižino brašno). Kruh napravljen prema ovoj recepturi mogu konzumirati celijakičari, ali i ostala populacija.

Abstract (english)

The aim of this work was to develop a type of bread suitable for celiacs with a similar taste and similar texture to bread made with wheat flour. The research has been focused on two areas. Firstly, on producing a 100% gluten-free, high-quality product and secondly, on making the bread rich in proteins. This was achieved by mixing rice flour with extruded corn and soy flour and observing the effect of four different hydrocolloids (xanthan gum, guar gum, pectin and microcrystalline cellulose) on dough reology and bread quality. Hydrocolloids were used to bind the other ingredients together, mainly because of their strong water binding abilities. Combination of these non-gluten materials gave highly nutritional bread. Bread prepared from extruded corn and soy flour (75:25) with addition of 3% (rice flour basis) guar gum gave the best results. The bread made from this formulation can be enjoyed both by celiacs and by the general population.

• Keywords: bezglutenski kruh; celijakija; hidrokoloidi; kukuruzno i sojino brašno; rižino brašno
• Keywords (english): celiac disease; extruded corn and soy flour; gluten-free bread; hydrocolloids; rice flour
• Language: croatian
• URN:NBN: urn:nbn:hr:159:397956
• Study programme: Title: Food Technology; specializations in: Nutrition; Course: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer nutricionizam (diplomirani inženjer prehrambene tehnologije; smjer nutricionizam)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-09-06 13:42:42