undergraduate thesis
Improvers in the production of bread and bakery products

Maria Bojanić (2010)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology
Metadata
TitlePoboljšivači u proizvodnji kruha i peciva
AuthorMaria Bojanić
Mentor(s)Daliborka Koceva Komlenić (thesis advisor)
Abstract
Pekarski poboljšivači su dodaci složenog djelovanja koji se koriste za poboljšanje pekarskih proizvoda tijekom njihove proizvodnje. Izbor poboljšivača ovisi i kvaliteti brašna, tipu korištene opreme, postupku proizvodnje i vrsti proizvoda. Poboljšivači koji se koriste za izradu pekarskih proizvoda omogućavaju: bržu izradu homogenog i elastičnog tijesta, poboljšavaju obradivost tijesta, povećavaju stabilnost tijekom fermentacije, doprinose povećanju volumena gotovog proizvoda, pridonose svježini i tajnosti gotovog proizvoda. Pekarski poboljšivači kupcima omogućavaju dobivanje najboljih vrsta kruha u pogledu volumena, strukture i boje sredine, izgleda i boje kore, čuvanja te okusa. Aktivni sastojci poboljšivača mogu se podijeliti u skupine: oksidansi, emulgatori, enzimi, šećeri, masnoće i prehrambene organske kiseline.
Keywordsimprovers bakery products flour dough
Parallel title (English)Improvers in the production of bread and bakery products
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 date2010-09-20
Parallel abstract (English)
Bakery improvers have complex function and they are used for improvement of bakery products during production. Choice of improvers depends of type of flour, type of used equipment, production process and type of product. Improvers which are used for production of bakery products allow : faster production of homogeneous and elastically dough, they improve formability of dough and stability during fermentation, they increase the volume of doug and also they are playing a big role in freshness and durability of final product. Bakery improvers allow consumers to buy the best types of bread in terms of volume, structure, colour of bread crumb, appearance and colour of bread crust, preservation and flavour. Active compounds of bread improvers can be divided into groups: oxidants, enzymes, emulsifiers, sugar, fat and dietary organic acid.
Parallel keywords (Croatian)poboljšivači pekarski proizvodi brašno tijesto
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:109:282173
CommitterIvana Šuvak