Primjena bučine pogače i prosa u razvoju obogaćenog bezglutenskog kruha

master's thesis

• Title (english): Application of pumpkin seed cake and millet in the development of enriched gluten-free bread
• Author: Kristina Jarni
• Mentor: Nikolina Čukelj (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: 2017-09-29, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je optimizirati udjele prosenog brašna i bučine pogače u recepturi bezglutenskog kruha s heljdinim i integralnim rižinim brašnom kao baznim brašnima. Prema složenom centralnom planu pokusa varirani su udjeli bučine pogače (10, 20 i 30 % na brašno) i prosenog brašna (10, 30 i 50 % na brašno), a mjereni su volumen, prinos kruha, gubitak vode pečenjem, tekstura i boja kruha. Analizom varijance i metodom odzivnih površina su određeni značajni utjecaji bučine pogače na prinos kruha, gubitak mase kruha pečenjem, na sve parametre teksture i boju kruha dok je proseno brašno značajno utjecalo na rezilijenciju, kohezivnost i boju. Metodom poželjnosti odabrane su dvije najbolje recepture koje su se sastojale od: (I) 10 % prosenog i 12,7 % bučinog brašna i (II) 50 % prosenog i 13 % bučinog brašna. Značajne razlike u senzorskim karakteristikama ta dva kruha nisu utvrđene, a oba su imala povećani udio bjelančevina i vlakana te se mogu označiti kao proizvodi bogati proteinima i vlaknima.

Abstract (english)

The aim of this thesis was to optimize the recipe for gluten free bread with buckwheat and whole-grain rice flour as base flours, by varying amounts of pumpkin seed cake and millet flour. Formulations were prepared following a central composite design. The influence of pumpkin seed cake (10, 20, 30 % on flour) and millet flour (10, 30, 50 % on flour) was determined by measuring the volumetric parameters, bread yield, baking loss, texture and color of bread. Analysis of the variance and response surface method showed a significant influence of pumpkin seed cake on bread yields, baking loss, all texture parameters and colour, while millet had significant influence on bread resilience, cohesiveness and color. Using the preference method, two recipes were chosen: (I) 10 % millet flour and 12,7 % pumpkin seed cake and (II) 50 % millet flour and 13 % pumpkin seed cake. Breads showed similar sensory characteristics and both had an increased protein and fibre content, thus could be labeled as protein-rich products and sources of fibre.

• Keywords: bezglutenski kruh; bučina pogača; deklaracija; optimizacija; proso
• Keywords (english): gluten-free bread; label; millet; optimization; pumpkin cake
• Language: croatian
• URN:NBN: urn:nbn:hr:159:656932
• Study programme: Title: Food Safety Management; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2017-11-09 14:38:40