Razvoj bezglutenskoga kruha poboljšane arome, povećane prehrambene vrijednosti i produljene trajnosti

doctoral thesis

• Title (english): Development of gluten free bread with enhanced aroma increased nutritive value and prolonged shelf life
• Author: Saša Drakula
• Mentor: Mirjana Hruškar (mentor)
• Committee member: Duška Ćurić (predsjednik povjerenstva)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Quality Control); (Laboratory for Food Quality Control); Zagreb
• Defense date and country: 2020-07-17, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology
• Universal decimal classification (UDC): 664 - Production and preservation of solid foodstuffs

Abstract

Cilj ovog istraživanja bio je ispitati utjecaj dodatka brašna žutog graška, kiselog tijesta pripremljenog s različitim bakterijama mliječne kiseline, prekursora hlapljivih spojeva arome i proteaza na kvalitetu bezglutenskog kruha. Primjena kombinacije navedenih dodataka doprinijela je poboljšanju profila hlapljivih spojeva arome, senzorskih svojstava, prehrambene vrijednosti i trajnosti kruha. Profil hlapljivih spojeva arome te intenzitet pojedinih atributa mirisa i arome kruha razlikovao se... More ovisno o dodatku brašna žutog graška, kiselog tijesta i bakterijama mliječne kiseline primijenjenim za kiseljenje, prekursora hlapljivih spojeva arome i proteaza te njihovoj interakciji. Dodatak brašna žutog graška povećao je prehrambenu vrijednost kruha, ali i narušio prihvatljivost njegovog mirisa. Dodatak kiselog tijesta poboljšao je prihvatljivost mirisa sredine kruha s dodatkom brašna žutog graška, a kruh s dodatkom kiselog tijesta pripremljenog s Lactobacillus brevis DSM 20054 pokazao se senzorski najprihvatljivijim. Dodatak većine prekursora hlapljivih spojeva arome, proteaza, kiselog tijesta i njihovih kombinacija pozitivno je utjecao na prihvatljivost mirisa sredine i arome kruha. Pri tome se kruh s dodatkom kiselog tijesta pripremljenog s L. brevis, arginina, proteaza, prolina i fruktoze (KtAEPF) pokazao senzorski najprihvatljivijim. Polupečenom kruhu KtAEPF s 30 % kiselog tijesta zapakiranom u modificiranoj atmosferi produljena je trajnost na 30 dana pri sobnoj temperaturi, u usporedbi s pet dana trajnosti kruha bez navedenih dodataka Less

Abstract (english)

The aim of this study was to determine the effect of the addition of yellow pea flour, sourdough prepared with various lactic acid bacteria, volatile flavour compounds precursors, and proteases on the quality of gluten free bread. The application of the combination of mentioned improvers enhanced its volatile flavour compounds profile, sensory properties, nutritional value, and shelf life. The volatile flavour compounds profile and the intensity of bread odour and flavour attributes... More differed depending on the addition of yellow pea flour, sourdough and lactic acid bacteria used for acidification, volatile flavour compounds precursors, proteases, as well as their interaction. The addition of yellow pea flour increased the nutritional value of the bread, but also impaired its odour acceptability. The addition of sourdough improved the odour of the bread crumb containing yellow pea flour, while the most sensory acceptable bread was the one with the Lactobacillus brevis DSM 20054 sourdough. The addition of most volatile flavour compounds precursors, proteases, sourdough, and their combinations positively affected the crumb odour and bread flavour acceptability. Bread with the addition of L. brevis sourdough, arginine, proteases, proline, and fructose (KtAEPF) was the most sensory acceptable. Partially baked KtAEPF bread with 30% sourdough packed in a modified atmosphere had a prolonged shelf life of 30 days at room temperature, compared to five days for bread with no improvers added. Less

• Keywords: bezglutenski kruh; brašno žutog graška; kiselo tijesto; prekursori hlapljivih spojeva arome; profil hlapljivih spojeva arome; proteaze; senzorska svojstva; trajnost
• Keywords (english): gluten free bread; volatile flavour compounds precursors; volatile flavour compounds profile; proteases; sensory properties; shelf life; sourdough; yellow pea flour
• Language: croatian
• URN:NBN: urn:nbn:hr:159:993405
• Promotion: 2020
• Study programme: Title: Nutrition; Study programme type: university; Study level: postgraduate; Academic / professional title: doktor znanosti/doktorica znanosti (doktor znanosti/doktorica znanosti)
• Type of resource: Text
• Extent: 270 str. : 30 cm.
• File origin: Born digital
• Access conditions: Open access; Embargo expiration date: 2024-07-20
• Created on: 2020-07-15 09:56:38