Svojstva kvalitete pogače s dodatkom ječmenog ili zobenog brašna prethodno obrađenog pulsirajućim električnim poljem

master's thesis

• Title (english): Quality properties of flatbread enriched with pulsed electric field pre-treated barley or oat flour
• Author: Martina Novak
• Mentor: Dubravka Novotni (mentor)
• Mentor: Tomislava Grgić (pomoć pri izradi, neposredni voditelj)
• Committee member: Nikolina Čukelj Mustač (predsjednik povjerenstva)
• Committee member: Tomislava Vukušić Pavičić (član povjerenstva)
• Committee member: Marko Obranović (član povjerenstva)
• 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: 2023-09-28, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Potražnja za nutritivno vrijednim proizvodima se povećava, a zadatak pekarske i ostale prehrambene industrije je prilagoditi se težnjama potrošača. Jedan od načina kojima se tanak kruh može obogatiti β-glukanima, vrijednim prehrambenim vlaknima, je zamjena pšeničnog brašna ječmenim ili zobenim. No, djelovanjem β-glukanaze, prirodno prisutnog enzima koji razgrađuje β-glukane, se smanjuje njihovo fiziološko djelovanje, ali dobivaju poželjna tehnološka svojstva. Cilj ovog rada bio je ispitati primjenu pulsirajućeg električnog polja (PEP) na aktivnost β-glukanaze iz zobenog i ječmenog brašna te razviti tanak kruh zamjenom 30 % pšeničnog brašna ječmenim ili zobenim, nativnim ili PEPom obrađenim. Djelovanjem PEP-a, aktivnost β-glukanaze se smanjila za 46,24 % u ječmenom i 76,48 % u zobenom brašnu. Djelomična zamjena pšeničnog ječmenim ili zobenim brašnom rezultirala je promjenama u reološkim svojstvima tijesta u vidu agregacije glutena i želatinizacije škroba kao i u kvaliteti kruha što se najviše očitavalo smanjenjem specifičnog volumena, ali i tvrdoće i žvakljivosti ječmene pogače.

Abstract (english)

Nowadays, consumers demand nutritionally valuable products, and the food industry tends to meet those expectations. By replacing wheat with barley or oat flour, flatbreads can become more nutritious with β-glucans. However, the activity of the naturally occurring enzyme β-glucanase reduces their physiological effects but also provides desirable technological properties of the product. This thesis aimed to examine the impact of a pulsed electric field (PEF) on β-glucanase activity in oat and barley flour and to develop flatbread by substituting 30 % of wheat with barley or oat flour, either native or PEF-treated. PEF treatment reduced the activity of β-glucanase by 46.24 % in barley and 76.48 % in oat flour. Partial substitution of wheat flour affected gluten aggregation and starch gelatinization of the dough, as well as the quality of the bread by reducing its specific volume, but also the hardness and chewiness of the barley flatbread.

• Keywords: β-glukan; pulsirajuće električno polje; tanki kruh; ječmeno brašno; zobeno brašno
• Keywords (english): β-glucan; pulsed electric field; flatbread; barley flour; oat flour
• Language: croatian
• URN:NBN: urn:nbn:hr:159:888877
• 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: 2024-06-04 09:22:30