Utjecaj kakvoće brašna na kvalitetu vafel lista

master's thesis

• Title (english): Influence of flour quality on quality of wafers
• Author: Mirela Habuš
• 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: 2006-11-23, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Unutar ovog rada ispitivan je utjecaj svojstava brašna na kvalitetna svojstva vafel lista. Za proizvodnju vafel listova korištene su tri vrste brašna i standardno brašno, iz kojeg se danas proizvodi vafel list. U cilju određivanja najpogodnijeg brašna za proizvodnju vafel listova, tj. brašna sa svojstvima najsličnijim standardnom brašnu, provedene su fizikalno-kemijske i reološke analize brašna, te fizikalno-kemijske analize i analize teksture vafel listova. Tvrdoća i lomljivost vafel listova procijenjene su na principu prodiranja pomoću analizatora teksture ''Texture Analyser''. Rezultati fizikalno-kemijskih (količina sirovih proteina, količina vlažnog glutena i granulacija čestica) i reoloških (upijanje vode, kvalitetni broj, energija rastezanja i maksimalni viskozitet) analiza brašna pokazali su da je brašno 2 najsličnije standardnom brašnu, dok je analiza teksture (tvrdoća i lomljivost) vafel lista pokazala da je uzorak 3 najsličniji standardnom uzorku. To dovodi do zaključka da prije izrade vafel listova treba definirati kemijska i reološka svojstva brašna, te recepturu sirovina za proizvodnju, kako bi se dobio kvalitetan vafel list.

Abstract (english)

The objective of this paper was to study the influence of flour characteristics on quality characteristics of the wafer. Three flour samples and flour standard, from which nowadays wafers are made, were used for wafer production. Physicochemical and rheological parameters of flours, as well as physicochemical and textural parameters of wafers were determined in estimating best flour for wafer production, i.e. flour with the most alike characteristics to flour standard. Wafer hardness and fracturability were evaluated using Texture Analyser, by penetration. Results of flour physicochemical (crude protein, wet gluten and particle size) and rheological (water absorption, Farinograph quality number, Extensograph energy and Amylograph peak viscosity) analyses and wafer texture (hardness and fracturability) analysis presented samples 2 and 3 as most alike to sample standard, respectively. Therefore, chemical and rheological flour parameters, as well as wafer formula, should be determined to achieve wafer quality, before wafer making.

• Keywords: pšenično brašno; tekstura; vafel list
• Keywords (english): texture; wafer; wheat flour
• Language: croatian
• URN:NBN: urn:nbn:hr:159:242546
• 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: 2017-09-08 07:56:35