Trajnost obogaćenog bezglutenskog kruha

master's thesis

• Title (english): Shelf-life of enriched gluten-free bread
• Author: Branka Banić
• 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: 2015-09-23, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu je ispitan utjecaj procesa polupečenja, vakuum hlađenja i pakiranja u modificiranu atmosferu na fizikalne i senzorske karakteristike te mikrobiološku ispravnost obogaćenog bezglutenskog kruha u svrhu produljenja njegove trajnosti. Proizveden je direktno pečeni kruh hlađen na temperaturi okoline koji je služio kao standard te polupečeni vakuum hlađeni kruh i polupečeni kruh hlađen na temperaturi okoline koji su pakirani u modificiranu atmosferu i skladišten na temperaturi od 20°C tijekom 12 dana. Dobiveni rezultati su pokazali kako vakuum hlađenje osigurava devet puta brže hlađenje, ali uzrokuje 2,3% veći gubitak vlage u kruhu u odnosu na kruh hlađen na temperaturi okoline. Nadalje, vakuum hlađenje ne utječe na svjetlinu boje kore i sredine kruha, senzorska svojstva, specifičan volumen, žvakljivost i kohezivnost tijekom skladištenja u odnosu na polupečeni kruh hlađen na temperaturi okoline. Niti u jednom uzorku nije utvrđena nitavost, dok je površinska plijesan pronađena samo na polupečenom kruhu hlađenom na temperaturi okoline nakon 12 dana skladištenja. Može se zaključiti kako kombinacija procesa vakuum hlađenja i pakiranja u modificiranu atmosferu produljuje trajnost i mikrobiološku ispravnost polupečenog bezglutenskog kruha skladištenog na 20°C.

Abstract (english)

This paper investigated the impact of partial baking, vacuum cooling and packaging in modified atmosphere on physical and sensory characteristics and microbiological safety of gluten-free bread with the purpose of extending its shelf life. Production included directly baked conventionally cooled bread (control sample), partially baked vacuum cooled bread and partially baked conventionally cooled bread. Partially baked bread samples were packaged in a modified atmosphere and stored at a temperature of 20°C for 12 days. The results showed that vacuum cooling provides nine times faster cooling, but causes a 2.3% greater moisture loss in relation to bread cooled at ambient temperature. Furthermore, vacuum cooling does not have a negative effect on the intensity of crust and crumb color, the sensory properties, specific volume, chewiness and cohesiveness during storage. Presence of sample ropiness was not detected, but the superficial mold was found only on partially baked bread cooled conventionally after 12 days of storage. Therefore, it can be concluded that a combination of vacuum cooling process and packaging in modified atmosphere prolongs the shelf life and microbiological safety of partially baked gluten free bread stored at 20°C.

• Keywords: bezglutenski kruh; modificirana atmosfera; proces polupečenja; trajnost; vakuum hlađenje
• Keywords (english): gluten free bread; modified atmosphere; partial baking process; vacuum cooling; shelf life
• Language: croatian
• URN:NBN: urn:nbn:hr:159:391740
• 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: 2017-05-05 09:37:09