Nutritivna, senzorska i fizikalna svojstva bezglutenskog tankog kruha s dodatkom rogačevog i prosenog brašna

master's thesis

• Title (english): Nutritive, sensory and phisical properties of gluten free flat bread made with the addition of carob and proso flour
• Author: Vedrana Pleš
• Mentor: Bojana Voučko (mentor)
• Committee member: Aleksandra Vojvodić Cebin (predsjednik povjerenstva)
• Committee member: Katarina Lisak Jakopović (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: 2024-09-30, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Poboljšanje kvalitete bezglutenskih kruhova se u novije vrijeme pokušava postići bez upotrebe prehrambenih aditiva, odnosno upotrebom prirodnih sastojaka i procesa kao što je fermentacija. Primjer nedovoljno korištenih, nutritivno bogatih prirodnih sirovina su proso i rogač. Cilj ovog rada bio je nutritivno obogatiti bezglutenski kruh s dodatkom prosenog brašna i posija, brašna rogača, brašnom sjemenki rogača i kiselim tijestom dobivenim fermentacijom tih sirovina, te ispitati utjecaj dodataka na senzorsku prihvatljivost kruha. Dodatno, cilj je bio ispitati utjecaj brašna rogača ili brašna sjemenki rogača na starenje kruha, mjerenjem teksture i senzorske prihvatljivosti kruha tijekom 72 sata. Dodatak prosenog brašna i posija te brašna rogača i sjemenki rogača, uzrokovali su značajno povećanje udjela prehrambenih vlakana bez promjene senzorske prihvatljivosti kruha. Upotreba brašna sjemenki rogača, je u usporedbi s brašnom rogača, osigurala manju tvrdoću (27 %) i žvakljivost kruha (25 %) dva sata nakon pečenja, te veći senzorski osjećaj svježine tijekom 72 sata čuvanja.

Abstract (english)

Gluten-free bread quality improvement has recently been focused on clean label, by using natural ingredients and processes such as fermentation. Millet and carob are examples of underutilized, nutritionally rich natural raw materials. The aim of this work was to nutritionally enrich gluten-free bread by adding millet flour and bran, carob flour, carob seed flour, and sourdough obtained from the fermentation of these raw materials, and to examine the impact of these additions on the sensory acceptability of the bread. Additionally, the goal was to examine the effect of carob flour or carob seed flour on the aging of the bread by measuring its texture and sensory acceptability over 72 hours. The addition of millet flour and bran, as well as carob flour and carob seed flour, significantly increased the dietary fiber content without changing the sensory acceptability of the bread. Compared to carob flour, the use of carob seed flour resulted in lower hardness (27 %) and chewiness (25 %) of the bread two hours after baking, and a greater sensory perception of freshness during 72 hours of storage.

• Keywords: bezglutenski kruh; prehrambena vlakna; rogač; proso; tekstura
• Keywords (english): gluten free bread; dietary fiber; carob; millet; texture
• Language: croatian
• URN:NBN: urn:nbn:hr:159:389001
• 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: 2024-10-25 08:33:44