prikaz prve stranice dokumenta Ispitivanje reoloških svojstava tijesta
Access restricted to students and staff of home institution
undergraduate thesis
Ispitivanje reoloških svojstava tijesta
2012. urn:nbn:hr:109:263241
Kuzmanović, Melita
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

Cite this document

Kuzmanović, M. (2012). Ispitivanje reoloških svojstava tijesta (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:263241

Kuzmanović, Melita. "Ispitivanje reoloških svojstava tijesta." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:263241

Kuzmanović, Melita. "Ispitivanje reoloških svojstava tijesta." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:263241

Kuzmanović, M. (2012). 'Ispitivanje reoloških svojstava tijesta', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 14 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:263241

Kuzmanović M. Ispitivanje reoloških svojstava tijesta [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2012 [cited 2024 April 14] Available at: https://urn.nsk.hr/urn:nbn:hr:109:263241

M. Kuzmanović, "Ispitivanje reoloških svojstava tijesta", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:109:263241

Please login to the repository to save this object to your list.
Metadata
TitleIspitivanje reoloških svojstava tijesta
Title (english)Testing rheological properties of dough
AuthorMelita Kuzmanović
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 country2012-10-05, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Reologija, kao grana fizike, znanost je o deformacijama i tečenju materijala koji su u korelaciji sa upotrijebljenim naprezanjem ili naponom. Tehnološka kvaliteta brašna može se ocijeniti na temelju sposobnosti razvoja plinova i jačine brašna. Postoji mnogo tehnika i uređaja za ispitivanje tih svojstava. Kod farinografa i miksografa svojstva se određuju na temelju miješanja i gnječenja. Reofermentometar je uređaja za praćenje procesa fermentacije, dok alveograf, ekstentzograf i Kieffer-ova oprema za ispitivanje svojstava glutena vrše ispitivanja na temelju rastezanja. Također, postoje i uređaji za određivanje svojstava ugljikohidratnih kompleksa, a to su amilograf i tenika broja padanja.
Abstract (english)
Reology, as a branch of physics, studies the deformation and flow of matter in response to an applied stress or strain. Technological quality of flour can be evaluated based on the ability of developing gas and flour strength. There are many techniques and devices for the analysis of these properties. With Farinograph and Miksograph properties are determined on the basis of mixing and kneading. Rheofermentometer is a device for monitoring the process of fermentation, while Extensograph, Alveograph and Kieffer dough and gluten extensibility rig perform tests based on expansion. Also there are devices for monitoring the properties of complex carbohydrates such as Amylograph and falling number tehnique.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:263241
ProjectNumber: 113-1130475-2722
Title: Unapređenje kakvoće, trajnosti i funkcionalnosti proizvoda na bazi pšenice
Title: Improvement of quality, shelf life and functionality of wheat-based products
Leader: Daliborka Koceva Komlenić
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
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 on2015-10-05 12:00:06