undergraduate thesis
Quality, nutritive value and bread food safety

Ivana Tomić (2011)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology
Metadata
TitleKvaliteta, nutritivna vrijednost i zdravstvena ispravnost kruha
AuthorIvana Tomić
Mentor(s)Daliborka Koceva Komlenić (thesis advisor)
Abstract
Kruh kao pekarski proizvod dobiva se miješanjem, oblikovanjem i pečenjem tijesta od mlinskih proizvoda pšenice i drugih žitarica i njihovih mješavina, vode ili druge dopuštene tekućine. Na kvalitetu kruha utječu: kvaliteta brašna, dodane sirovine, tehnološki proces proizvodnje, način pakiranja i skladištenja. U zemljama nižeg standarda najviše konzumirana namirnica je kruh, i to bijeli kruh, koji je siromašan s mineralima, vitaminima, polunezasićenim masnim kiselinama i drugim hranjivim sastojcima, za razliku od crnog graham kruha. Zbog toga se sve više nastoji obogatiti bijeli kruh deficitarnim tvarima koje su neophodne za ljudski organizam. Kruh predstavlja dobru podlogu za razvoj mirkoorganizama. Nakon pečenja se stvaraju uvjeti za razvoj termofilnih mirkoorganizama a tijekom skladištenja može doći do kontaminacije gljivicama i plijesnima. Kako bi se produžila trajnost kruha i očuvala njegova zdravstvena ispravnost potrebno je koristiti metode i sredstva za sprječavanje razvoja mikroorganizama te osigurati pravilno pakiranje i skladištenje.
Keywordstechnologically production process feedable ingridients health correctness
Parallel title (English)Quality, nutritive value and bread food safety
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 date2011-10-18
Parallel abstract (English)
Bread, as an bakery product, is made by mixing, forming and baking the dough out of mill products, wheat and other cereala and their mixtures, water or other allowed liquid. The quality of flour, added raw materials, technologically production process, the way of packing and storing affects the quality of bread. In low standard countries the most consumed food is bread, especial white bread which is poor with minerals, vitamins, polynonsaturated fatty acid and other feedable ingridients unlike brown graham bread. That's whay it is more and more tried to make the white bread richer with scarce substances, which are necessary for the human body. The bread represents a good base for micro-organisam development. After baking, conditions, for the developement of thermophilic microorganisms are made, and during the storing fungi and mold contaminations can happen. To extend the lastingness of bread and preserve the health correctness, it is needed to use micro-organisam development prevention means and insure the right way of packing and storing.
Parallel keywords (Croatian)kruh tehnološki proces proizvodnje hranjivi sastojci zdravstvena ispravnost
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:109:115450
CommitterSanda Hasenay