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

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Main research field

Food technology

Specific research areas

food analysis, quality control, bioprocessing

Techniques/methods

GC chromatography of food lignans; food extrusion; dough rheology; bread production (gluten and gluten-free); food texture; process modelling and optimization

Equipment

Bakery pilot-plant; Amylograph; Farinograph; Extensograph; Micro-visco-amylograph; Rheofermentometre; Laboratory Buhler mill; Falling number; Dough laboratory mixer, Air blast freezer

Technology keywords

  • Food Additives/Ingredients/Functional Food
  • Food Packaging/Handling
  • Food Processing
  • Food Technology
  • Food quality and safety
  • Food Microbiology/Toxicology/Quality Control

Services offered

  • Teaching and Training
  • Quality control
  • Live organism culture preparation

Market sectors

  • Beverages
  • Food & Drug Retailers
  • Food Producers
  • Industrial Engineering

Short summary (English)

Research area of Dr. Ćurić is food production from cereals as basic raw materials. Her group has a strong background in food extrusion, dough rheology and chemistry, texture analysis, storing and milling of cereals, process modelling and optimization with the potential application in production of bread, cookies, and pasta. The group is engaged in research of gluten-free products and organic foods. The skills and experience of research group can assist in design of bakery mixes, extruded cereals and bakery products through optimized formulations, either innovative or traditional that give full potential of cereal constituents and provide healthier cereal goods to consumers. The group has expertise in quality control concerning chemical, rheological, textural and sensory analysis of cereals and products. The group is currently running a project on cereal and oilseed lignans to determine lignans in Croatian cultivars, and develop new products enriched with lignans and antioxidants. Her research group is engaged in sourdough fermentation, with emphasise on selection of starter cultures for improvement of frozen whole grain and gluten free bakery products.

Short summary (Croatian)

Područje znanstvenog istraživanja prof. dr. Ćurić je proizvodnja hrane iz žitarica kao osnovnih sirovina. Njezina istraživačka grupa ima veliko iskustvo u proizvodnji ekstrudiranih proizvoda, reologiji i kemiji tijesta, analizi teksture tijesta i gotovih proizvoda, skladištenju i mljevenju žitarica, modeliranju i optimiranju tehnoloških procesa s mogućom primjenom u proizvodnji kruha, keksa i tjestenine. Grupa se bavi istraživanjem kakvoće i proizvodnje bezglutenskih i ekoloških proizvoda. Vještine i iskustva istraživačke grupe mogu se primjeniti u razvoju novih proizvoda: gotovih smjesa za pekarstvo, ekstrudiranih žitarica i obogaćenih pekarskih proizvoda; ili u optimiranju receptura i postupaka proizvodnje, bilo inovativnih ili tradicionalnih proizvoda. Grupa posjeduje ekspertizu u procjeni kvalitete žitarica i njihovih proizvoda s kemijskog, reološkog, teksturalnog i senzorskog stajališta. Trenutno se bave istraživanjem lignana i drugih bioaktivnih sastojaka u žitaricama i uljaricama, te njihovim mlinskim proizvodima, kako bi razvili nove prehrambene proizvode povećane prehrambene vrijednosti. Također istražuju utjecaj dodatka kiselog tijesta na kakvoću smrznutih pekarskih proizvoda s naglaskom na odabir starter kultura za proizvodnju integralnih i bezglutenskih kruhova.

Last update: 06.02.2013. 06:08:19

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