prikaz prve stranice dokumenta Trajno slano pecivo u tehnologiji finih pekarskih i srodnih proizvoda
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undergraduate thesis
Trajno slano pecivo u tehnologiji finih pekarskih i srodnih proizvoda
2024. urn:nbn:hr:109:061994
Miličević, Lucija
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Cereal Technology

Cite this document

Miličević, L. (2024). Trajno slano pecivo u tehnologiji finih pekarskih i srodnih proizvoda (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:061994

Miličević, Lucija. "Trajno slano pecivo u tehnologiji finih pekarskih i srodnih proizvoda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:061994

Miličević, Lucija. "Trajno slano pecivo u tehnologiji finih pekarskih i srodnih proizvoda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:061994

Miličević, L. (2024). 'Trajno slano pecivo u tehnologiji finih pekarskih i srodnih proizvoda', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:061994

Miličević L. Trajno slano pecivo u tehnologiji finih pekarskih i srodnih proizvoda [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2024 [cited 2025 January 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:061994

L. Miličević, "Trajno slano pecivo u tehnologiji finih pekarskih i srodnih proizvoda", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:109:061994

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Metadata
TitleTrajno slano pecivo u tehnologiji finih pekarskih i srodnih proizvoda
Title (english)Salty Snacks in Fine Bakery Products and Related Product Technology
AuthorLucija Miličević
MentorDaliborka Koceva Komlenić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Cereal Technology)
Osijek
Defense date and country2024-09-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Trajno slano pecivo, kao jedan od finih pekarskih proizvoda, opisan je kao hrskavi žitni proizvod različitih oblika koji se može tretirati lužinom, a glavni predstavnici skupine su pereci i štapići. Bitna karakteristika im je niska vlažnost koja iznosi ispod 10 % te dugotrajnost proizvoda koja traje od 3 do 12 mjeseci. Ključna je kontrola sirovina koje ulaze u proces i sama stručnost osoblja kako bi dobili proizvod zadovoljavajuće kvalitete. Sirovine koje ulaze u sastav tijesta su brašno, kvasac, sol i voda te se dodaju dodatne sirovine, poput masnoća i šećera. Svaki pojedini sastojak na karakterističan način doprinosi svojstvima finalnog proizvoda. Tehnološki proces proizvodnje trajnog slanog peciva uključuje miješanje tijesta, fermentaciju, oblikovanje te pečenje. Važnu ulogu ima i tretiranje tijesta natrijevim hidroksidom koji utječe na specifični izgled i okus gotovog proizvoda.
Abstract (english)
Salty snacks, which belong to the fine bakery products, are described as crispy cereal products in various forms that are often treated with alkali. The most important representatives of this group are pretzels and sticks. Their main characteristic is the low moisture content, which is usually less than 10%, and the shelf life of the product, which is between 3 and 12 months. The control of the raw materials used in the process and the expertise of the employees are the key to producing a high-quality product. The raw materials that make up the dough are flour, yeast, salt and water. Optional ingredients such as fat and sugar are also added. Each ingredient contributes in a characteristic way to the properties of the end product. The technological process of production of salty snacks includes mixing the dough, fermentation, moulding and baking. An important role is played by the treatment of the dough with sodium hydroxide, which gives the end product its specific appearance and taste.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:061994
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
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Created on2024-09-23 15:34:28