Utjecaj brašna žutog graška i uvjeta kiseljenja tijesta na udjel šećera i kiselina u fazama proizvodnje bezglutenskog kruha

master's thesis

• Title (english): Effect of pea flour addition and fermentation conditions on the fermentable sugars and organic acids content during gluten-free breadmaking process
• Author: Kristina Mačešić
• Mentor: Marina Krpan (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Quality Control); (Laboratory for Food Quality Control); Zagreb
• Defense date and country: 2017-09-25, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Bezglutenski kruh ima loša reološka i senzorska svojstva koja se nastoje poboljšati dodatkom kiselog tijesta i brašna žutog graška. Cilj ovog istraživanja bio je utvrditi utjecaj dodatka brašna žutog graška i primjene različitih bakterija mliječne kiseline (BMK) za pripremu kiselog tijesta na udjel šećera, organskih kiselina i ukupnu kiselost u svim fazama proizvodnje bezglutenskog kruha. Koncentracija glukoze, fruktoze, saharoze, mliječne i octene kiseline određena je u uzorcima kiselog tijesta, krušnog tijesta prije i poslije krušne fermentacije te kruha i kore kruha HPLC metodom, a ukupna kiselost titracijom s NaOH u uzorcima kiselog tijesta i kruha. Dodatkom brašna graška se, kod većine uzoraka, tijekom svih faza proizvodnje kruha koncentracija fruktoze, saharoze i organskih kiselina povećava, a glukoze smanjuje. Primjena različitih BMK značajno utječe na promjenu koncentracije analiziranih šećera i kiselina. Brašno žutog graška utječe na smanjenje fermentabilnog koeficijenta i povećanje ukupne kiselosti kiselog tijesta i kruha.

Abstract (english)

Gluten-free bread has poor rheological and sensory properties that can be improved with addition of sourdough and yellow pea flour. The aim of this study was to determine the effect of pea flour addition and addition of sourdough prepared with different lactic acid bacteria (LAB) on the fermentable sugars, organic acids content and total titrable acidity (TTA) during all stages of gluten-free breadmaking process. Concentration of fructose, glucose, sucrose, lactic, and acetic acid was determined in sourdough, bread dough before and after fermentation, bread and bread crust samples by HPLC method, while TTA was determined by titration with NaOH in sourdough and bread samples. Pea flour addition, in most of analyzed samples during all stages of breadmaking, increases concentration of fructose, sucrose and organic acids, while reduces concentration of glucose. The application of different LAB significantly affects sugar and acid content of analysed samples. Pea flour addition lowers fermentation quotient and increases TTA of sourdough and bread.

• Keywords: bezglutenski kruh; brašno žutog graška; kiselo tijesto; organske kiseline; šećeri
• Keywords (english): gluten-free bread; organic acids; sourdough; sugars; yellow pea flour
• Language: croatian
• URN:NBN: urn:nbn:hr:159:984680
• Study programme: Title: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2017-11-09 11:19:27