Reološka svojstva smjesa za proizvodnju kukuruznog kruha

master's thesis

• Title (english): Reological characteristics of mixtures for producing korn bread
• Author: Danijel Tušak
• 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: 2004-12-03, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu cilj je bio vidjeti koja bi bila najbolja receptura za proizvodnju miješanog kukuruznog kruha od 70 %-tnog udjela pšeničnog brašna T-500 i 30%-tnog udjela kukuruznog ekstrudata. Primjenom farinografa, ekstenzografa i amilografa proizvedenih od tvrtke „Brabender“ određivana su reološka svojstva pšeničnog brašna, kukuruznog ekstrudata, te njihove smjese. Osim toga, provedeno je određivanje vlažnog lijepka kod pšeničnog brašna kako bi se odredila kvaliteta datog uzorka, te pokušala odrediti količina glutenskog brašna koju je trebalo dodati u smjesu. Kruhu koji je napravljen u laboratorijskim uvjetima, ocjenjivana je kakvoća senzorskim putem.

Abstract (english)

The aim of this work was to determine which would be the best recipe for production of mixed corn bread made of mixture of 70% wheat flour and 30% corn extrudate. Brabender farinograph, extensograph and amilograph were been used to deetrmine reological characteristics of wheat flour, corn extrudate as well as their mixture. Besides that, the research of wet gluthen was conducted to determine the quality of wheat flour and to try calculating which amount of gluthen flour is needed to add in. Sensoric experiments were used to determine the quality of the bread.

• Keywords: smjesa; miješani kukuruzni kruh; reologija; kukuruzni ekstrudat; gluten
• Keywords (english): mixture; mixed corn bread; reology; corn extrudate; gluthen
• Language: croatian
• URN:NBN: urn:nbn:hr:159:258549
• 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: 2017-09-12 13:26:16