undergraduate thesis
Flour enrichment during the milling process

Kristina Bjelobrk (2012)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology
Metadata
TitleObogaćivanje brašna u mlinarstvu
AuthorKristina Bjelobrk
Mentor(s)Marko Jukić (thesis advisor)
Abstract
Glavna sirovina za proizvodnju brašna su žitarice a pšenica je najvažnija žitarica koja se koristi za ljudsku prehranu. Brašno je izvor ugljikohidrata tj. izvor energije i esencijalnih aminokiselina neophodnih za rast i razvoj ljudskog organizma. Kruh se oduvijek smatrao temeljnom hranom, i kao takav, dobro je reguliran s ciljem sprječavanja krivotvorenja i zaštite potrošača. Poboljšanje brašna kao glavnog sastojka je metoda osiguranja da populacija dobije dodatne minerale i vitamine koji nedostaju u nekim dijetama. Obogaćeno brašno je brašno kojemu su vraćeni specifični nutrijenti koji su se izgubili u proizvodnji brašna. Ovi vraćeni nutrijenti uključuju željezo i B vitamine (folnu kiselinu, riboflavin, nijacin i tijamin). Moguće je i dodavanje kalcija. Svrha obogaćivanja brašna je nadomjestiti nutrijente u brašnu da ono odgovara nutritivnom statusu nerafiniranog proizvoda. Tako da će umjesto smanjenja prehrambenih dodataka, budućnost zapravo donijeti povećanje, sa ciljem onoga što nazivamo „funkcionalna hrana“, a to je hrana koja konzumacijom može doprinijeti zdravlju. Manje je vjerojatno da će sa općim kretanjem prema deregulaciji EU, u budućnosti biti zakonski obavezni neki drugi prehrambeni dodaci.
Keywordsflour additives
Parallel title (English)Flour enrichment during the milling process
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 date2012-10-17
Parallel abstract (English)
The main raw material for the production of flour are cereals and wheat grains are the most important cereals used for human consumption. Flour is a source of carbohydrates that is the source of energy and essential amino acids necessary for growth and development of human organism. Bread has always been seen as a fundamental food, and as such has been well regulated to prevent adulteration and to protect the consumer. Fortification of flour because of its role as a major ingredient is seen as a method of ensuring that populations can receive extra minerals and vitamins that might be lacking in some diets. Enriched flour is flour with specific nutrients returned to it that have been lost while it was prepared. These restored nutrients include iron and B vitamins (folic acid, riboflavin, niacin, and thiamine). Calcium may also be supplemented. The purpose of enriching flour is to replenish the nutrients in the flour to match the nutritional status of the unrefined product. So rather than a reduction in nutritional additives, the future may actually bring an increase with a move towards what are termed ‘functional foods’, that is foods which can make a positive contribution to health through their consumption. It is unlikely, however, that with a general move towards deregulation in the EU, any further nutritional additive will be required by legislation in the future.
Parallel keywords (Croatian)brašno aditivi
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:109:008646
CommitterIvana Šuvak