undergraduate thesis
Production and microbiological properties of drawing dough

Kristina Šimonji (2009)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Biology and Microbiology
Metadata
TitleProizvodnja i mikrobiološka svojstva vučenog tijesta
AuthorKristina Šimonji
Mentor(s)Hrvoje Pavlović (thesis advisor)
Abstract
Listovi za pite i savijače pripadaju skupini drugih pekarskih proizvoda. Prema vrsti upotrijebljenih sastojaka i načinu izrade, drugi pekarski proizvodi razvrstavaju se i stavljaju na tržište pod nazivom: burek, savijače, krafne, krušne mrvice i krušne kokice, lužnati proizvodi i smjese za oblaganje. Listovi za pite i savijače su posebna skupina drugih pekarskih proizvoda za koju je proizvođač dužan donijeti proizvođačku dokumentaciju. Osnovne sirovine za proizvodnju ovih proizvoda su brašno, voda, škrob i aditivi. Tehnološki proces proizvodnje se sastoji od osam povezanih dijelova: prihvat i skladištenje sirovina, izrada zamjesa, ekstrudiranje, sušenje listova tijesta, namatanje listova tijesta na bubanj, kondicioniranje i skladištenje. Tijekom procesa proizvodnje procesni sustavno se provodi nadzor tehnoloških parametara i karakteristika proizvoda u određenim fazama procesa. Mikroklimatski uvjeti se prate kako bi gotov proizvod bio zdravstveno ispravan i mogao se plasirati na tržište.
Keywordsdough drawing dough
Parallel title (English)Production and microbiological properties of drawing dough
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food and Nutrition Research
Sub-department of Biology and Microbiology
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Food Microbiology
Study programme typeuniversity
Study levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2009-09-10
Parallel abstract (English)
Sheets of pies and rolls belong to a group of other bakery products. According to the type of ingredients used and method of production, other bakery products are classified and placed on the market under the name: burek, rolls, donuts, bread crumbs and bread popcorn, alkali products, the mixture coating. Sheets of pies and rolls are the special group of the other bakery products and manufacturer is obligated to bring the manufacturing documentation for its production. Basic raw materials for the production sheets of pies and rolls are flour, water, starch and additives. Technological process of production sheets of pies and rolls consists eight related parts: receiving and storing of raw materials, production of mixed ingredients, extruding, drying sheets of dough, reeling sheets of dough on the drum, conditioning and storage. During the process of production sheets of pies and rolls process technological parameters and characteristics of product at certain stages of the process is controled. Microclimatic conditions are monitored so the final product is microbiologically safe and could be the placed on the market.
Parallel keywords (Croatian)tijesto vučeno 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:109:485378
CommitterIvana Šuvak