undergraduate thesis
The Application of Enzymes in Baking

Matej Rukavina (2013)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology
Metadata
TitlePrimjena enzimskih preparata u pekarstvu
AuthorMatej Rukavina
Mentor(s)Marko Jukić (thesis advisor)
Abstract
Postoji svjetski trend udaljavanja od upotrebe kemijskih aditiva prilikom obrade prehrambenih proizvoda. Kao dio ovog trenda, pekari se okreću ka enzimima kao alternativi kemakalijama .Naravno, enzimi su se tijekom povijesti koristili u pekarskoj industriji. lpak, upotreba enzima kao sastojaka formule je relativno nova. Često, enzimi imaju zajedničke učinke kada se koriste u kombinaciji. Ovi efekti se mogu iskoristiti da bi se poboljšala i obrada i kvaliteta krajnjeg proizvoda. Jedna od glavnih prednosti enzima je da se oni smatraju pomoćnim sredstvima u obradi. Oni djeluju tijekom pripreme tijesta / smjese, kao i u ranim fazama pečenja tijesta, prije nego što se inaktivira. Kao takvi, enzimi ne moraju biti navedeni na etiketi proizvoda. lpak, neki enzimi stabilni na toplini mogu preživjeti proces pečenja i tada se moraju deklarirati.
Keywordsbakery products flour enzymes amylase
Parallel title (English)The Application of Enzymes in Baking
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Carbohydrates Technology
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2013-10-11
Parallel abstract (English)
There is a worldwide trend of moving away from the use of chemical additives in the processing of food products. As part of this trend, the bakers are turning to enzymes as an alternative substance. Of course, enzymes are used throughout history in the baking industry. However, the use of enzymes such ingredient formula is relatively new. Often, the enzymes have a common effect when used in combination. These effects can be used to improve the processing and the quality of the end product. One of the main advantages of enzymes is that they are considered to aid in the process. They operate during the preparation of the dough / mixture, as in the early stages of baking dough, before inactivating. As such, the enzymes do not havs to be listed on the product label. However, some enzymes are stable at elevated temperatue can survive the baking process and then be declared.
Parallel keywords (Croatian)pekarski proizvodi brašno enzimi amilaza
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:418156
CommitterIvana Šuvak