University of Zagreb. Faculty of Food Technology and Biotechnology. Department of Food Engineering. Laboratory for Cereal Chemistry and Technology.
Abstract
Brašno rogača se, zahvaljujući svojem kemijskom sastavu, primjenjuje u pekarskoj industriji, ali još uvijek u maloj mjeri. Do sada nisu provedena istraživanja vezana za kiselo tijesto od brašna rogača. Cilj ovog rada bio je dodatkom rogačevog kiselog tijesta (s i bez dodatka heljdinog brašna) te samog brašna rogača, nutritivno obogatiti gotov proizvod te ispitati njegova tehnološka i organoleptička svojstva. Fermentacija rogačevog kiselog tijesta provodila se pri 30 °C uz dodatak starter kultura Lactobacillus brevis i Lactobacillus fermentum. Za proizvodnju polupečenog smrznutog kruha od pšeničnog brašna, korišteno je rogačevo kiselo tijesto (20 %) ili rogačevo brašno (9 %). Specifični volumen kod proizvoda s dodatkom rogača bio je veći, boja tamnija, čvrstoća gotovo podjednaka, dok je mrvljivost bila vidno manja u odnosu na pšenični kruh. Kruh sa rogačevim kiselim tijestom imao je veći udio prehrambenih vlakana (5 %) u odnosu na pšenični kruh (3 %), a također i veći udio ukupnih fenolnih spojeva (za 2 - 3 puta) te antioksidacijsku aktivnost (za 4 - 12 puta). Senzorskom analizom najbolje su ocijenjeni kruhovi s dodatkom rogačevog kiselog tijesta.Because of chemical composition, carob flour is utilised in bakery industry but scarcely. So far, studies related to carob sourdough have not been conducted yet. The aim of this thesis was to nutritionally enrich the product with addition of carob sourdough (with and without buckwheat flour addition) and carob flour, and to test its technological and organoleptic attributes. Sourdough was fermented at 30 °C with starter cultures Lactobacillus brevis and Lactobacillus fermentum. Carob sourdough (20 %) or carob flour (9 %) were used in making partially baked frozen wheat bread. The specific volume of carob bread was larger, the colour darker, firmness nearly alike while crumbliness was less visible in comparison to the wheat bread. Bread with carob sourdough contained in average 5% of total dietary fibre compared to 3% contained in wheat bread. Furthermore, total phenolics content were much higher (2 - 3 times) as well as a FRAP antioxidant activity (4 - 12 times). Sensory analysis showed that the most desirable wheat breads are breads produced with carob sourdough
