Reološka svojstva bezglutenskih smjesa na bazi kukuruza

master's thesis

• Title (english): Rheological properties of corn based gluten-free mixtures
• Author: Domagoj Gabrić
• Mentor: Duška Ćurić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); Zagreb
• Defense date and country: 2006-12-18, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj diplomskog rada je bilo definirati optimalnu recepturu za proizvodnju bezglutenskog kruha korištenjem ekstrudiranog kukuruznog brašna, rižinog brašna i bezglutenskih poboljšivača koji su prisutni na tržištu te definirati uvjete proizvodnje i provesti senzorsku procjenu proizvoda. Od istraživanih uzoraka najbolja reološka svojstva pokazale su smjese s 3 % guar gume. Uzorci u kojima je dodan ksantan bili su izrazito gumasti, dok su oni s pektinom pokazivali izraženu ljepljivost. Najbolja senzorska svojstva dobivena su za uzorak 1 (ekstrudirano kukuruzno brašno + rižino brašno) s dodatkom guar gume od 3%.

Abstract (english)

The aim of this thesis was to define optimal recipes for gluten-free bread production using extruded corn flour, rye flour and gluten-free improvers available on the market. Another goal was to define processing conditions and perform sensorial evaluation of the investigated samples. Among the investigated samples the best rheological properties were obtained for the mixtures containing 3 % of guar gum. Samples with xanthan addition were extremely gummy, while those with pectin addition were sticky. The best sensorial characteristics were obtained for the sample 1 (extruded corn flour + rye flour) with 3 % guar gum addition.

• Keywords: bezglutenski kruh; bezglutenski poboljšivači; ekstrudirano kukuruzno brašno; rižino brašno
• Keywords (english): extruded corn flour; gluten-free bread; gluten-free improvers; rice flour
• Language: croatian
• URN:NBN: urn:nbn:hr:159:730774
• Study programme: Title: Food Technology; specializations in: Food Engineering; Course: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo (diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-09-07 12:48:35