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undergraduate thesis
Tehnološka i nutritivna svojstva brašna leće
2022. urn:nbn:hr:109:472853
Buljić, Mersudin
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Cereal Technology

Cite this document

Buljić, M. (2022). Tehnološka i nutritivna svojstva brašna leće (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:472853

Buljić, Mersudin. "Tehnološka i nutritivna svojstva brašna leće." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:472853

Buljić, Mersudin. "Tehnološka i nutritivna svojstva brašna leće." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:472853

Buljić, M. (2022). 'Tehnološka i nutritivna svojstva brašna leće', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 10 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:472853

Buljić M. Tehnološka i nutritivna svojstva brašna leće [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2022 [cited 2024 December 10] Available at: https://urn.nsk.hr/urn:nbn:hr:109:472853

M. Buljić, "Tehnološka i nutritivna svojstva brašna leće", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:109:472853

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Metadata
TitleTehnološka i nutritivna svojstva brašna leće
Title (english)Technological and Nutritional Properties of Lentil Flour
AuthorMersudin Buljić
MentorDaliborka Koceva Komlenić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Cereal Technology)
Osijek
Defense date and country2022-09-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog završnog rada bio je opisati leću kao biljku, nabrojati i opisati vrste leće te navesti nutritivna svojstva i tehnološke mogućnosti upotrebe brašna dobivenog postupkom usitnjavanja leće. Leća sadrži visok udio proteina te se zbog toga koristi za obogaćivanje pekarskih i sličnih proizvoda te mesnih prerađevina. Postupci meljave leće i priprema leće za meljavu provode se na uređajima koji se koriste za pripremu i meljavu žitarica. Brašno leće utječe na tehnološku kvalitetu pekarskih proizvoda te prilikom proizvodnje potrebno je istražiti optimalne udjele brašna leće kako ne bi došlo do smanjenja kvalitete. Za proizvodnju pekarskih i drugih sličnih proizvoda od brašna leće potrebno je prilagoditi parametre standardnih procesa prerade koji se koriste u proizvodnji proizvoda od žitarica kako bi se dobili proizvodi zadovoljavajuće kvalitete.
Abstract (english)
The main objective of this work was to describe the lentil as a plant, to list and describe the types of lentils, and to show the nutritional properties and technological possibilities of using the flour obtained by milling the lentil. Lentils contain a high protein content and are therefore used to enrich baked goods and meat products. The procedures for milling lentils and preparing lentils for milling are carried out with equipment used for the preparation and milling of cereals. Lentil flour affects the technological quality of bakery products, and during production it is necessary to determine the optimal content of lentil flour so as not to affect the quality. For the production of bakery and similar products from lentil flour, it is necessary to adjust the parameters of standard technological processing procedures used in the production of cereal products in order to obtain products of satisfactory quality.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:472853
ProjectNumber: IP-2018-01-1227
Title: Razvoj održivog integriranog procesa proizvodnje biološki aktivnih izolata iz proizvodnih ostataka prehrambene industrije
Title: Development of a sustainable integrated process for the production of bioactive isolates from food industry residues
Acronym: POPI-WinCEco
Leader: Ana Bucić-Kojić
Jurisdiction: Croatia
Funder: HRZZ
Funding stream: Nema
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 on2022-09-21 10:43:38