Utjecaj uvjeta ekstruzije na svojstva pšeničnog brašna

master's thesis

• Title (english): Influence conditions of extrusion cooking on properties of wheat flour
• Author: Irena Katić
• 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: 2005-07-12, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu praćen je utjecaj uvjeta ekstruzije na svojstva pšeničnog brašna loše kvalitete. Takva se brašna često koriste kao punilo pri proizvodnji pekarskih poboljšivača. Da bi svojstva pšeničnog brašna odgovarala navedenoj namjeni, potrebno je pronaći optimalne uvjete sušenja. Poželjno je da su količina vode i enzimatska aktivnost u brašnu koje se koristi kao punilo, što niže, kako ne bi utjecali na trajnost ili funkcionalnost pekarskih poboljšivača. Optimalne vrijednosti za indeks apsorpcije vode (WAI) kreću se između 7 i 8, a za indeks topljivosti (WSI) između 10 i 12. Korišten uređaj za ekstruziju je dvopužni istorotirajući ekstruder MPF 50:15 Baker Parkins, Engleska. Najbolja svojstva za proizvodnju pekarskih poboljšivača pokazali su uzorci pšeničnog brašna propušteni kroz uređaj i sljedeće temperature u sekcijama kućišta: 100/190/190/190/190°C. Ti uzorci pokazuju najmanji postotak vode i imaju vrlo malu enzimatsku aktivnost što potvrđuje visoka vrijednost broja padanja i visoka vrijednost amilografskih jedinica.

Abstract (english)

The issue of this work was accompanied the influence conditions of extrusion cooking on characteristics of wheat flour of low-grade quality. Such flours often use as fills up by the production of the baker enhance. In order to the property of wheat flour match the cited purpose, necessary finds the optimal condition dryings. Desirably is that the quantity of water and enzymatic activity in the flour which uses as fills up, as lower, so they would not influence on the durability or the functionality of the baker enhance. Optimal values for the water apsorption index (WAI) move between 7 and 8, and for the water solubility index (WSI) between 10 and 12. The used machine for the extrusion cooking is the twin-screw co-rotating extruder MPF 50:15 Baker Parkins, England. The best properties for the production of the baker enhance has shown samples of wheat flour let through the machine with following temperatures in sections of barrel extruder: 100/190/190/190/190°C. These samples show the smallest waters percentage and have very small enzymatic activity what confirms the high value of falling number and high value of amilograph units.

• Keywords: ekstruzija; pšenično brašno; škrob
• Keywords (english): extrusion cooking; starch; wheat flour
• Language: croatian
• URN:NBN: urn:nbn:hr:159:520537
• 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: 2017-09-13 12:30:17