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undergraduate thesis
Primjena ječma u proizvodnji pekarskih proizvoda
2017. urn:nbn:hr:109:165370
Miškić, Boris
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

Cite this document

Miškić, B. (2017). Primjena ječma u proizvodnji pekarskih proizvoda (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:165370

Miškić, Boris. "Primjena ječma u proizvodnji pekarskih proizvoda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:165370

Miškić, Boris. "Primjena ječma u proizvodnji pekarskih proizvoda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:165370

Miškić, B. (2017). 'Primjena ječma u proizvodnji pekarskih proizvoda', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 13 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:165370

Miškić B. Primjena ječma u proizvodnji pekarskih proizvoda [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2024 April 13] Available at: https://urn.nsk.hr/urn:nbn:hr:109:165370

B. Miškić, "Primjena ječma u proizvodnji pekarskih proizvoda", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:165370

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Metadata
TitlePrimjena ječma u proizvodnji pekarskih proizvoda
Title (english)The use of barley in the production of bakery products
AuthorBoris Miškić
MentorMarko Jukić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Carbohydrates Technology)
Osijek
Defense date and country2017-04-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Ječam, Hordeum vulgare, danas je kao prehrambena žitarica neopravdano zapostavljen. Interes za uporabu ječma u prehrambenoj industriji se povećao u posljednje vrijeme, a sve zahvaljujući njegovom sadržaju vlakana, osobito β-glukana, za koji je dokazano da smanjuje kolesterol u krvi i proizvodi niži glikemijski odgovor. Glavni nutritivni sastojci ječma i proizvoda od ječma, osim navedenog β-glukana, su škrob, šećeri, proteini, masti i pepeo. Iako nije uobičajen u proizvodnji pekarskih proizvoda, ječam se može vrlo lako uključiti u proizvodnju istih, a ovakvi proizvodi imaju poboljšana nutritivna svojstva i prihvatljive senzorske karakteristike što ih čini poželjnim.
Abstract (english)
Barley, Hordeum vulgare, nowdays is unduly neglected as a food grain. Interest for the use of barley in the food industry has increased in recent years, thanks to its fiber content, especially β-glucan, which has proven to reduce blood cholesterol levels and lowers glucose response and hence a low glycemic index. The main nutrients of barley and barley products, except for mentioned β-glucan, are starch, sugar, proteins, lipids and ash. Although not common in the manufacture of bakery products, barley can be very easily included in their production, and these products have improved nutritional characteristics and acceptable sensory characteristics, which makes them desirable.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:165370
Study programmeTitle: 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 resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-04-27 09:42:22