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professional thesis
Utjecaj dodatka jabučnog tropa na kvalitativne parametre kruha tijekom pečenja
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. urn:nbn:hr:109:949244
Markuš (udano Keser), Mirela
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Cereal Technology

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Markuš (udano Keser), M. (2016). Utjecaj dodatka jabučnog tropa na kvalitativne parametre kruha tijekom pečenja (Professional thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:949244

Markuš (udano Keser), Mirela. "Utjecaj dodatka jabučnog tropa na kvalitativne parametre kruha tijekom pečenja." Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:949244

Markuš (udano Keser), Mirela. "Utjecaj dodatka jabučnog tropa na kvalitativne parametre kruha tijekom pečenja." Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:949244

Markuš (udano Keser), M. (2016). 'Utjecaj dodatka jabučnog tropa na kvalitativne parametre kruha tijekom pečenja', Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:949244

Markuš (udano Keser) M. Utjecaj dodatka jabučnog tropa na kvalitativne parametre kruha tijekom pečenja [Professional thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:949244

M. Markuš (udano Keser), "Utjecaj dodatka jabučnog tropa na kvalitativne parametre kruha tijekom pečenja", Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:949244

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Metadata
TitleUtjecaj dodatka jabučnog tropa na kvalitativne parametre kruha tijekom pečenja
Title (english)Influence of apple pomace supplement on wheat bread quality parameters during baking
AuthorMirela Markuš (udano Keser)
MentorDaliborka Koceva Komlenić (mentor)
Committee memberMarko Jukić (predsjednik povjerenstva)
Committee memberDaliborka Koceva Komlenić (član povjerenstva)
Committee memberJurislav Babić (član povjerenstva)
Committee memberJasmina Lukinac Čačić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Cereal Technology)
Osijek
Defense date and country2016-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U specijalističkom radu cilj je bio ispitati utjecaj zamjene pšeničnog brašna različitim udjelima suhog jabučnog tropa kao izvora vlakana u kruhu metodom probnog pečenja. Utjecaj jabučnog tropa na svojstva i promjenu boje kruha tijekom pečenja pratila se u različitim vremenskim razdobljima tijekom pečenja. Određivao se specifični volumen laserskim skenerom uređaja Volscan Profiler, boja površine korice te boja sredine kruha uređajem Minolta Chroma Meter CR-300, potom je provedena analiza teksture uređajem TA.XT Plus. U gotovom proizvodu pratio se udio i aktivitet vode u sredini i korici kruha te se provelo senzorsko ocjenjivanje kako bi se utvrdio optimalni udio jabučnog tropa u kruhu. Rezultati su pokazali da se povećanjem udjela jabučnog tropa u kruhu povećava čvrstoća i otpor žvakanju, te udio i aktivitet vode, dok se smanjuje kohezivnost, elastičnost i specifični volumen. Najveću ukupnu promjenu boje imao je uzorak s 15 % jabučnog tropa, a senzorska ocjena je pokazala kako je najprihvatljiviji standardni uzorak od pšeničnog brašna.
Abstract (english)
The aim of this research was to investigate the influence of replacement wheat flour with different proportions of dried apple pomace as a source of fiber in bread test baking methods. The influence of apple pomace on the properties and color change of bread during baking was determined in different periods of time. Volume of bread is determined by laser scaner Volscan Profiler, color crust and color in the middle of bread was determined by Minolta Chroma Meter CR-300 and texture is determined by TA.XT Plus. Water activity in the middle bread, in the crust of bread and sensory evalution is determined in final product to define the optimal proportion of apple pomace in bread. The results have shown that increasing proportion of apple pomace in bread, hardness, chewiness, content and water activity is increased, while cohesiveness, resilience and specific volume is reduced. The biggest color change was in the sample with 15 % of apple pomace, and sensory evaluation showed that standard sample was the most acceptable.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:949244
Study programmeTitle: Food Safety and Quality
Study programme type: university
Study level: postgraduate specialist
Academic / professional title: sveučilišni/a specijalist/ specijalistica sigurnosti i kvalitete hrane (sveučilišni/a specijalist/ specijalistica sigurnosti i kvalitete hrane)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology Osijek
Created on2016-11-02 08:50:37

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