Kvaliteta i trajnost bezglutenskog kruha sdodatom brašna žutog graška i kiselog tijesta

master's thesis

• Title (english): Quality and shelf life of gluten-free bread with added yellow pea flour and sourdough
• Author: Valentina Budimir
• 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: 2019-09-23, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog istraživanja bio je ispitati utjecaj dodatka brašna žutog graška, prekursora aromatskih spojeva, enzima i različitog udjela kiselog tijesta (10, 20 i 30 % KT) na fizikalna i senzorska svojstva bezglutenskog kruha. Kruh s njihovim dodatkom karakterizira tamnija boja kore, smanjena tvrdoća, žvakljivost, kohezivnost i rezilijencija u odnosu na kruh bez njihovog dodatka (0-G). S obzirom na senzorsku analizu sveukupnog doživljaja, potrošači najviše preferiraju kruh 30 % KT. Određena je trajnost polupečenog kruhu 0-G i 30 % KT ohlađenog u vakuumu i pakiranog u modificiranoj atmosferi. Tijekom 30 dana skladištenja kruha pri sobnoj temperaturi nije došlo do značajne promjene specifičnog volumena i teksture kruha. Kruh 0-G bio je mikrobiološki ispravan do 5. dana skladištenja, a kruh 30 % KT do 30. dana skladištenja. Brašno žutog graška ima veliki potencijal za primjenu u proizvodnji bezglutenskog kruha radi povećanja njegove prehrambene vrijednosti, a kiselo tijesto radi poboljšanja teksture, senzorskih svojstava i produljenja trajnosti.

Abstract (english)

The aim of this research was to examine the impact of adding yellow pea flour, precursors of aromatic compunds, enzymes and different quantity of sourdough (10%, 20%, 30% SD) on physical and sensory properties of gluten-free bread. The bread with mentioned improvers was characterized by darker crust colour, reduced hardness, chewiness, cohesivness and resilience in comparison with bread without its addition (0-G). Considering the sensory analysis of overall experience, consumers preferred bread 30 % SD. The shelf life of partially-baked 0-G and 30 % SD bread cooled in a vacuum and packed in a modified atmosphere was determined. During 30 days of storage at room temperature there was no significant change in a specific volume and bread texture. 0-G bread was microbiologically safe until 5th day and 30 % SD bread until 30th day of storage. Yellow pea flour and sourdough have a great potential for the application in gluten-free bread production. Yellow pea flour increases its nutritional value, while sourdough improves its texture and sensory properties and extends its shelf life.

• Keywords: bezglutenski kruh; brašno žutog graška; kiselo tijesto; kvaliteta; trajnost
• Keywords (english): gluten-free bread; quality; shelf life; sourdough; yellow pea flour
• Language: croatian
• URN:NBN: urn:nbn:hr:159:373984
• 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: 2020-02-17 12:17:44