undergraduate thesis
Rye bread production

Damir Vuković (2015)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology
Metadata
TitleProizvodnja raženog kruha
AuthorDamir Vuković
Mentor(s)Marko Jukić (thesis advisor)
Abstract
Proizvodnja kruha ili raženih proizvoda podrazumijeva da isti sadrži više od 90% raženog brašna. Raženi kruh je obično tvrđi za razliku od kruha napravljenog od pšeničnog brašna te ima zbijeniju strukturu. Razlikujemo tri postupka proizvodnje raženog tijesta: direktan, indirektan te kombinirani postupak. Pripremljeno tijesto se obrađuje u posebnim mijesilicama gdje se homogenizira. Za proizvodnju raženog kruha ne preporučuju se mikseri. Nakon miješenja tijesta slijedi odmaranje tijesta. Tijesto koje je prošlo proces odmaranja potrebno je odvagati i oblikovati ovisno o željenom izgledu kruha. Oblikovanje je moguće provoditi ručno i strojno. Oblikovano tijesto prolazi fazu fermentacije, tijekom koje proizvod dobiva na volumenu. Djelovanjem kvasca i bakterija mliječne kiseline proizvodi se ugljični dioksid što se očituje u poroznosti tijesta. Maksimalna temperatura fermentacije iznosi 40 °C, dok se vrijeme fermentacije kreće 20 - 50 minuta. Nakon procesa fermentacije tijesta slijedi pečenje. Pečenje je proces pretvorbe vlažnog i neprobavljivog tijesta u lako probavljiv proizvod, te je to najvažniji proces u proizvodnji kruha. Raženi kruh se peče na temperaturi od 260 °C. Završetak pečenja određuje se na osnovu boje kore ili mjerenjem temperature sredine kruha. Nakon završetka pečenja kruh se hladi na drvenim policama.
Keywordsrye dough bread rye bread kneading machine fermentation baking
Parallel title (English)Rye bread 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 date2015-10-07
Parallel abstract (English)
Making of bread or rye products means that it contains more than 90% rye flour. Rye bread is more compact and dense as opposed to wheat bread. Rye dough can be prepared on three different procedures: direct, indirect and combined procedure. Prepared dough is subjected to agitation in kneading machine due to homogenization. Mixers are not recommended for rye dough production. After kneading the dough rest follows. When time of dough resting is passed, dough is weighted and shaped depending on the desired appearance of bread. Shaping can be carried out manually and by machine. Shaped dough passing through fermentation phase and during this phase volume of product becomes bigger. Due to action of yeast and lactic acid bacteria carbon dioxide is produced and manifested in dough porosity. Maximum fermentation temperature is 40 °C while fermentation time range 20 - 50 minutes. End of fermentation process is followed by dough baking. Baking is conversion process of dough, from wet and indigestible dough to digestible product, therefore baking is most important step in process of bread making. The temperature for baking rye bread is 260 °C. Based on the crust colour or by measuring the temperature in the middle of bread, end of baking process can be defined. After baking, bread is cooled on wooden shelves.
Parallel keywords (Croatian)raženo tijesto kruh raženi kruh mijesilice fermentacija pečenje
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:263904
CommitterIvana Šuvak