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Hur påverkas bakegenskaper, smak, utseende och textur på glutenfritt bröd vid tillsats av broccolipulver?

Sander, Jenny LU and Nilsson, Karina LU (2019) YTHL01 20191
Food Technology and Nutrition (M.Sc.)
Food Science
Abstract (Swedish)
Produktionssvinnet för livsmedel i Sverige är cirka 300,000 ton per år. Då befolkningen ökar behöver jordens resurser användas mer effektivt. Broccoli odlas framförallt i södra Sverige och det lämnas kvar så mycket som två tredjedelar på fälten. Dessa rester/sidoströmmar används till biogas, djurfoder eller plöjs åter ner i jorden. Växtproteinfabriken, ett projekt på Sveriges lantbruksuniversitet i Alnarp, arbetar för att hitta nya användningsområden för dessa sidoströmmar. Ett av dessa är att framställa frystorkat broccolipulver som ska kunna användas som inblandningsprodukt för att höja näringsvärdet i olika livsmedel. Broccoli innehåller mycket vitaminer, mineraler och fibrer. I detta projektet användes broccolipulver som... (More)
Produktionssvinnet för livsmedel i Sverige är cirka 300,000 ton per år. Då befolkningen ökar behöver jordens resurser användas mer effektivt. Broccoli odlas framförallt i södra Sverige och det lämnas kvar så mycket som två tredjedelar på fälten. Dessa rester/sidoströmmar används till biogas, djurfoder eller plöjs åter ner i jorden. Växtproteinfabriken, ett projekt på Sveriges lantbruksuniversitet i Alnarp, arbetar för att hitta nya användningsområden för dessa sidoströmmar. Ett av dessa är att framställa frystorkat broccolipulver som ska kunna användas som inblandningsprodukt för att höja näringsvärdet i olika livsmedel. Broccoli innehåller mycket vitaminer, mineraler och fibrer. I detta projektet användes broccolipulver som inblandningsprodukt i glutenfritt bröd.

Bröd med olika mängd broccolipulver bakades, där 5 %, 10 % och 15 % bovetemjöl byttes ut mot motsvarande mängd broccolipulver. Både bröd med jäst och bröd med surdegskultur bakades. Vattenhaltsbestämning, texturmätning, sensoriktester och näringsberäkning gjordes på bröden för att undersöka hur det påverkade bakegenskaper, smak, utseende och textur.

Resultaten visade inte någon nämnvärd förändring av brödens bakegenskaper eller vattenhållande förmåga. Vid tillsats av 5 % broccolipulver var det ingen märkbar skillnad, vid tillsats av 10 % och 15 % broccolipulver var kålsmaken tydlig, färgen mörkare grön och texturen något fastare.

Slutsatsen är att det går att baka bröd då bovetemjöl ersätts med broccolipulver. (Less)
Abstract
Food waste after production in Sweden is estimated up to an average of 300,000 tonnes per year. With an increasing population, we need to use our resources more efficiently. Broccoli is mostly cultured in the south of Sweden and as much as two thirds are left behind in the fields. These bi-products are used as biogas, animal lining or are plowed into the fields again. Växtproteinfabriken, a project at the Agricultural University (Sveriges lantbruksuniversitet) in Alnarp, is currently working towards finding new applications for these bi-products. One is to produce lyophilized broccolipowder for the usage as an implication product to increase the nutritional value in different foods. Broccoli contains a lot of vitamins, minerals and dietary... (More)
Food waste after production in Sweden is estimated up to an average of 300,000 tonnes per year. With an increasing population, we need to use our resources more efficiently. Broccoli is mostly cultured in the south of Sweden and as much as two thirds are left behind in the fields. These bi-products are used as biogas, animal lining or are plowed into the fields again. Växtproteinfabriken, a project at the Agricultural University (Sveriges lantbruksuniversitet) in Alnarp, is currently working towards finding new applications for these bi-products. One is to produce lyophilized broccolipowder for the usage as an implication product to increase the nutritional value in different foods. Broccoli contains a lot of vitamins, minerals and dietary fibres. Broccolipowder was in this project used as an implication powder in glutenfree bread.

Breads were baked with different amounts of broccolipowder, where 5 %, 10 % and 15 % buckwheat flour were replaced with the equivalent amount of broccolipowder. Breads with yeast and with sourdough were baked. Moisture determination, texture-analyses, sensory-tests and nutritional calculations were made to examine how it affected baking properties, taste, appearance and texture.

The results did not show a significant change in baking properties or water holding capacity. With an additive of 5 % broccolipowder there was no noticeable diverseness, with an additive of 10 % and 15 % broccolipowder there was an explicit taste of cabbage, the color darker green and the texture somewhat firmer.

The conclusion is that it is possible to bake bread as broccolipowder replaces buckwheat flour. (Less)
Please use this url to cite or link to this publication:
author
Sander, Jenny LU and Nilsson, Karina LU
supervisor
organization
alternative title
How does added broccoli powder effect baking properties, taste, appearance and texture in gluten-free bread?
course
YTHL01 20191
year
type
M1 - University Diploma
subject
keywords
Broccolipulver, glutenfritt bröd, bakegenskaper, glutenfri, celiaki, konventionell jäsning, surdegsjäsning, surdegskultur, livsmedelsteknik, food engineering
language
Swedish
id
8983630
date added to LUP
2019-07-04 15:46:54
date last changed
2019-07-04 15:46:54
@misc{8983630,
  abstract     = {Food waste after production in Sweden is estimated up to an average of 300,000 tonnes per year. With an increasing population, we need to use our resources more efficiently. Broccoli is mostly cultured in the south of Sweden and as much as two thirds are left behind in the fields. These bi-products are used as biogas, animal lining or are plowed into the fields again. Växtproteinfabriken, a project at the Agricultural University (Sveriges lantbruksuniversitet) in Alnarp, is currently working towards finding new applications for these bi-products. One is to produce lyophilized broccolipowder for the usage as an implication product to increase the nutritional value in different foods. Broccoli contains a lot of vitamins, minerals and dietary fibres. Broccolipowder was in this project used as an implication powder in glutenfree bread.

Breads were baked with different amounts of broccolipowder, where 5 %, 10 % and 15 % buckwheat flour were replaced with the equivalent amount of broccolipowder. Breads with yeast and with sourdough were baked. Moisture determination, texture-analyses, sensory-tests and nutritional calculations were made to examine how it affected baking properties, taste, appearance and texture. 

The results did not show a significant change in baking properties or water holding capacity. With an additive of 5 % broccolipowder there was no noticeable diverseness, with an additive of 10 % and 15 % broccolipowder there was an explicit taste of cabbage, the color darker green and the texture somewhat firmer.

The conclusion is that it is possible to bake bread as broccolipowder replaces buckwheat flour.},
  author       = {Sander, Jenny and Nilsson, Karina},
  keyword      = {Broccolipulver,glutenfritt bröd,bakegenskaper,glutenfri,celiaki,konventionell jäsning,surdegsjäsning,surdegskultur,livsmedelsteknik,food engineering},
  language     = {swe},
  note         = {Student Paper},
  title        = {Hur påverkas bakegenskaper, smak, utseende och textur på glutenfritt bröd vid tillsats av broccolipulver?},
  year         = {2019},
}