Primjena brašna od ekstrudiranog integralnog kukuruza u pekarstvu

Tomić, Alen

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undergraduate thesis

Primjena brašna od ekstrudiranog integralnog kukuruza u pekarstvu

Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:120061

Tomić, Alen

University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Cereal Chemistry and Technology

Cite this document

APA 6th Edition

Tomić, A. (2017). Primjena brašna od ekstrudiranog integralnog kukuruza u pekarstvu (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:120061

MLA 8th Edition

Tomić, Alen. "Primjena brašna od ekstrudiranog integralnog kukuruza u pekarstvu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:120061

Chicago 17th Edition

Tomić, Alen. "Primjena brašna od ekstrudiranog integralnog kukuruza u pekarstvu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:120061

Harvard

Tomić, A. (2017). 'Primjena brašna od ekstrudiranog integralnog kukuruza u pekarstvu', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 10 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:120061

Vancouver

Tomić A. Primjena brašna od ekstrudiranog integralnog kukuruza u pekarstvu [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2025 January 10] Available at: https://urn.nsk.hr/urn:nbn:hr:159:120061

IEEE

A. Tomić, "Primjena brašna od ekstrudiranog integralnog kukuruza u pekarstvu", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:120061

Cite this item: https://urn.nsk.hr/urn:nbn:hr:159:120061

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Metadata

Title	Primjena brašna od ekstrudiranog integralnog kukuruza u pekarstvu
Title (english)	Application of extruded whole grain maize flour in bakery industry
Author	Alen Tomić
Mentor	Dubravka Novotni (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	2017-09-19, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology
Abstract	Danas sve veći broj ljudi pokazuje interes za hranom bez udjela pšenice ili s povećanim udjelom vlakana zbog brige za zdravlje. Kao alternativa bijelom pšeničnom brašnu u pekarskoj industriji se može upotrijebiti brašno od ekstrudiranog integralnog kukuruza. Stoga su u ovom radu ispitana fizikalna svojstva integralnog kukuruznog koncentrata, te reološka svojstva tijesta, prinos i svojstva kruha pečenog s dodatkom 30% integralnog kukuruznog koncentrata u recepturi. Kukuruzni je koncentrat naspram kukuruzne krupice tamnije nijanse, žuće, zasićenije boje s intenzivnijim tonovima. Tijesto s 30% kukuruznog koncentrata je pokazalo povećano upijanje vode za 10,7%. Probnim pečenjem su dobivena kukuruzna miješana peciva dobrog volumena (1,96 cm3/g) i izgleda, izražene žute boje i sjajne kore.
Abstract (english)	Nowadays, more and more people are showing interest for food without wheat or high in fiber because of health concerns. Extruded whole grain maize flour can be used as an alternative raw material to white wheat flour in bakery industry. Therefore, in this work, physical properties of extruded integral maize flour, dough rheology and characteristics of bread made with added 30% of extruded whole grain maize flour in wheat formula were investigated. Corn concentrate was of darker, yellower and more saturated colour with intensive tones than corn meal. Dough with corn concentrate had increased water apsorption by 10.7%. Baked maize bans had good volume (1.96 cm3/g) and shape, with distinguished yellow colour and shiny crust.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:159:120061
Study programme	Title: Food Technology Study programme type: university Study level: undergraduate Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resource	Text
File origin	Born digital
Access conditions	Open access
Terms of use
Repository	Repository of the Faculty of Food Technology and Biotechnology
Created on	2017-10-04 10:58:54