undergraduate thesis
Faults in pasta production

Martina Balentović (2012)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology
Metadata
TitlePogreške pri proizvodnji tjestenine
AuthorMartina Balentović
Mentor(s)Marko Jukić (thesis advisor)
Abstract
Tjestenina je naziv za proizvode dobivene miješanjem i oblikovanjem pšenične krupice ili namjenskog brašna s vodom. Proizvodnja tjestenine kreće od kvalitetnih osnovnih sirovina: durum krupice i vode. Nakon kvalitetne pripreme sirovina kreće industrijski proces proizvodnje tjestenine: miješanje sirovina i zamjes tijesta, formiranje i prešanje tijesta, rezanje na različite oblike, te sušenje. Posljednji korak proizvodnje tjestenine je skladištenje i pakiranje gotovog proizvoda. Kvaliteta gotovog proizvoda ovisi podjednako o svakom stadiju proizvodnje tjestenine, odnosno o mogućim pogreškama. Najčešća pogreška je krivi odabir sirovina za proizvodnju: nedovoljna staklavost zrna, nedovoljna mekoća, kontaminiranost sirovine i sl. Nadalje postoji određeni rizik za pogreške u svakom koraku industrijske proizvodnje: mjehurići u tijestu, previsoka ili preniska vlažnost tijekom zamjesa, grube površine kalupa, preniske ili previsoke temperature sušenja, Maillardove reakcije pri sušenju, temperaturni šok između hlađenja i pakiranja itd. Sve ove greške se javljaju kao posljedica korištenja neispravne opreme odnosno netočne proizvodne tehnike. Osim toga, treba paziti i na adekvatno skladištenje kako tijekom proizvodnje tako i gotovog proizvoda da bi se spriječio nepovoljan utjecaj okoline u vidu nepoželjnih mirisa ili štetnih insekata.
Keywordspasta durum semolina
Parallel title (English)Faults in pasta production
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 date2012-10-18
Parallel abstract (English)
Pasta is the name of products obtained by mixing and shaping of semolina or purpose flour with water. Production of pasta moves from quality basic materials: durum semolina and water. After quality preparing of raw materials, industrial process of pasta production can start: mixing raw materials and dough mixing, forming and molding the dough, cut in various shapes, and drying. The last steps are the storage and packing of the finished product. The quality of the finished product depends equally on each stage of production of pasta, or any mistakes. The most common mistake is the wrong choice of raw materials for production: insufficient glassiness, insufficient softness, contamination of raw materials, etc. Furthermore, there is a certain risk of error in each step of industrial production: bubbles in the dough, too high or too low humidity during kneading, the rough surface of the mold, too low or excessive temperature during drying, the Maillard reaction during drying, temperature shock between the cooling and packaging, etc. All of these errors can occur as a result of the use of faulty equipment or incorrect manufacturing techniques. Besides, you need to take care of adequate storage both; during production of pasta and of finished products, to prevent the bad effects of the environment in the form of odors or harmful insects.
Parallel keywords (Croatian)tjestenina durum krupica
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:109:414880
CommitterIvana Šuvak