undergraduate thesis
Fat in bakery

Jelena Stanković (2012)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology
Metadata
TitleMasnoće u pekarstvu
AuthorJelena Stanković
Mentor(s)Marko Jukić (thesis advisor)
Abstract
Čovjek može mjesecima živjeti od «kruha i vode». Samo se rijetke namirnice mogu pohvaliti takvim značajkama. Žitne prerađevine u nas podmiruju oko 38% dnevne potrošnje hrane: oko 55% bjelančevina i gotovo 50% energetskih potreba u svakodnevnoj prehrani stanovništva. Proizvodi od žitarica i voda su temeljne sirovine za tijesto, a time i za pekarske proizvode, kao što su kruh, pecivo i drugi pekarski proizvodi. Još prije šećera, koji je bio poznat tek u srednjem vijeku i koji se prvo koristio kao začin, a tek poslije i kao namirnica, upotrebljavale su se masnoće kao sastojak pekarskih proizvoda. Zasigurno se nije puno razmišljalo o funkcionalnim svojstvima masti, već se znalo da je mast hranjiva i da je koncentrirani izvor energije ljudske prehrane. Mast služi kao pomoćno sredstvo u pekarstvu, dodatkom masnoća poboljšava se kvaliteta pekarskih proizvoda; masnoće povoljno djeluju na obradivost tijesta, volumen, svježinu i okus.
KeywordsFats oil bakery butter bakery products
Parallel title (English)Fat in bakery
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 date2012-10-15
Parallel abstract (English)
Man can live months on bread and water. Only a few groceries have those features. Wheat products cover about 38 % of daily food consumption, about 55 % proteins and almost 50 % of energy needs in every day poulation diet. Cereal products and water are the basic raw material for the dough for bakery products like bread, biscuits and others. Long before sugar, which was not known until the Middle ages and was first used as a spice and later as a grocerie, fats were used as an ingridient in bakery products. Not much thought was given about funcional properties of fats, all that was known is that fat was nutricious and was a concentrated source of energy in human diet. Fat is used as a auxilliary ingridient in bakery, by adding fat we improve the quality of baking products; fats have a positive effect on the supple of the dough, it's volume, freshness and taste.
Parallel keywords (Croatian)Masti masnoća ulje pekarski maslac pekarski proizvodi
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:109:969309
CommitterIvana Šuvak