Usporedna analiza kruhova bez glutena proizvedenih iz bijelog brašna i brašna miješanih žitarica

master's thesis

• Title (english): Comparative analysis of gluten-free breads produced from white flour and mixed cereals flours
• Author: Ivana Pleša
• 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: 2014-07-18, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu su ispitana i uspoređena fizikalna, senzorska i kemijska svojstva tri različita bezglutenska kruha, od kojih su heljdin i kukuruzni kruh kreirani s ciljem dobivanja obogaćenog bezglutenskog kruha, te su uspoređivani s bijelim bezglutenskim kruhom s tržišta. Dobiveni rezultati ispitivanja fizikalnih svojstava bezglutenskih kruhova pokazali su manju tvrdoću, gumenost i žvakljivost sredine kruha te veći volumen heljdinog i kukuruznog kruha u odnosu na bijeli bezglutenski kruh. Nadalje, kreirani kruhovi su imali bolji nutritivni sastav i poželjnije senzorske karakteristike u odnosu na bijeli bezglutenski kruh. Dodatno, na temelju Avramijevog modela kinetika starenja dokazano je sporije starenje heljdinog i kukuruznog kruha u odnosu na kinetiku starenja bijelog bezglutenskog kruha tijekom 3 dana pohrane na sobnoj temperaturi.

Abstract (english)

This work contains a comparison of the physical, sensorial and chemical properties of three gluten-free breads. Buckwheat and corn bread recipes were created with the aim of acquiring a gluten-free bread with a satisfactory nutritional value and superior quality compared with a white gluten-free bread, which is currently available on the Croatian market. Buckwheat and corn breads both had lower crumb hardness, chewiness and guminess, and a higher specific volume in comparison to white bread. Further more, the created gluten-free breads had a better nutritional composition and desirable sensory characteristics than the white bread. The results of bread hardness during three day storage were fitted into the Avrami nonlinear regression equation to assess the staling kinetics and it was determened that the staling kinetics of corn and buckwheat bread is considerably slower than white bread during the three days storage at room temperature.

• Keywords: kruh bez glutena; tekstura; starenje; senzorska analiza; kemijski sastav; kukuruzni ekstrudat; heljdin ekstrudat
• Keywords (english): gluten free bread; texture; staling; sensory analysis; chemical composition; corn extruded flour; buckwheat extruded flour
• Language: croatian
• URN:NBN: urn:nbn:hr:159:276808
• 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: Access restricted to students and staff of home institution
• Created on: 2017-04-28 09:32:47