undergraduate thesis
Spoilage of bread and protection

Mateja Matić (2012)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology
Metadata
TitleKvarenje kruha i zaštita od kvarenja
AuthorMateja Matić
Mentor(s)Marko Jukić (thesis advisor)
Abstract
Kruh je najvažnija temeljna namirnica koja je neizostavni dio ljudske prehrane i kulture. Dobiva se pečenjem tijesta koji se dobiva miješanjem brašna s vodom, mlijekom, sirutkom ili nekom drugom tekućinom uz dodatak kuhinjske soli ili šećera, masnoća, jaja i sredstva za dizanje tijesta. Kruh se smatra pokvarljivom namirnicom i najbolji je kad se koristi „svjež“. Tijekom skladištenja kruh je podložan brojnim promjenama koje dovode do gubitka njegove organoleptičke svježine. Činitelji koji dovode do gubitka svježine kruha tijekom skladištenja su podijeljeni u dvije grupe: oni koji se pripisuju napadu mikroorganizama i oni koji su posljedica niza sporih kemijskih i fizikalnih promjena koje vode do progresivne tvrdoće mrvica, koja se često opisuje kao „starenje“. Varijable unutar samog procesa mljevenja i nakupljanje ostataka u tvornici na opremi također predstavlja značajan izvor mikrobiološke kontaminacije. Povećanje broja mikroorganizama u poluproizvodima znači da se, u nekim mlinovima, mikroorganizmi (posebice sporogene vrste) mogu nalaziti na opremi i da mogu negativno utjecati na kvalitetu krajnjeg proizvoda. Obraćanje pažnje na higijenu u mlinu je važan korak u proizvodnji brašna i drugih frakcija sa malim brojem mikroorganizama. Bitno je voditi računa o kontroli higijene radnika, opreme, pogona, ali i same sirovine. Kruh možemo održati duže trajnim različitim postupcima zaštite, kao što su upotreba zračenja, pakiranje u modificiranoj atmosferi, te upotrebom konzervansa.
Keywordsbread flour microorganisms
Parallel title (English)Spoilage of bread and protection
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 date2012-10-26
Parallel abstract (English)
Bread is the most basic of foods which is an indispensable part of the human diet and culture. It is obtained by baking dough, which is produced by mixing the flour with water, milk, whey or other liquid with the addition of salt or sugar, fat, eggs and leavening agent. Bread is considered perishable foods and the best is when you use "fresh". During storage bread is susceptible of numerous changes that lead to loss of its organoleptic freshness. Factors that lead to loss of fresh bread during storage are divided into two groups: those that are attributed to microbial attack and those that are the result of a series of slow chemical and physical changes that lead to progressive crumb hardness, which is often described as "aging". Variables within the milling process and the accumulation of debris on the equipment in the plant is also a significant source of microbial contamination. Increasing the number of microorganisms in the intermediate means that, in some mills, microorganisms (especially spores types) can be placed on the equipment that could adversely affect the quality of the end product. Paying attention to hygiene in the mill is an important step in the production of flour and other factions with small numbers of organisms. It is important to take account of the control of hygiene of workers, equipment, facilities, and the raw materials. Bread can be held for longer lasting protection of various procedures, such as the use of radiation, modified atmosphere packaging, and the use of preservatives.
Parallel keywords (Croatian)kruh brašno mikroorganizmi
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:109:039852
CommitterIvana Šuvak