prikaz prve stranice dokumenta Sirovine u proizvodnji finih pekarskih i srodnih proizvoda
Access restricted to students and staff of home institution
undergraduate thesis
Sirovine u proizvodnji finih pekarskih i srodnih proizvoda
2024. urn:nbn:hr:109:958369
Ivanetić, Karla
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Cereal Technology

Cite this document

Ivanetić, K. (2024). Sirovine u proizvodnji 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:109:958369

Ivanetić, Karla. "Sirovine u proizvodnji 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:109:958369

Ivanetić, Karla. "Sirovine u proizvodnji 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:109:958369

Ivanetić, K. (2024). 'Sirovine u proizvodnji finih pekarskih i srodnih proizvoda', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 31 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:958369

Ivanetić K. Sirovine u proizvodnji finih pekarskih i srodnih proizvoda [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2024 [cited 2025 January 31] Available at: https://urn.nsk.hr/urn:nbn:hr:109:958369

K. Ivanetić, "Sirovine u proizvodnji 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:109:958369

Please login to the repository to save this object to your list.
Metadata
TitleSirovine u proizvodnji finih pekarskih i srodnih proizvoda
Title (english)Ingredients Used in the Production of Fine Bakery and Related Products
AuthorKarla Ivanetić
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 country2024-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Sirovine imaju izuzetno bitnu ulogu u proizvodnji finih pekarskih i srodnih proizvoda jer značajno utječu na okus, teksturu, nutritivnu vrijednost i cjelokupnu kvalitetu proizvoda. Glavne sirovine su brašno, sredstva za narastanje, masnoće, voda, šećer i sol. Svaka sirovina utječe na tehnologiju proizvodnje i na konačni proizvod na specifičan način. Brašno daje osnovnu strukturu tijestu, dok šećer doprinosi slatkoći i boji proizvoda, a sol utječe na okus te učvršćuje gluten. Uz osnovne, postoje i dodatne sirovine poput mlijeka i mliječnih prerađevina, jaja te voća i orašastih plodova koje također na svojstven način doprinose okusu, teksturi i izgledu konačnog proizvoda. Učinkovito upravljanje ovim sastojcima te poznavanje njihovih karakterističnih svojstava i uloga, važno je za postizanje željenih rezultata u proizvodnji.
Abstract (english)
Ingredients play an extremely important role in the production of biscuits and biscuit-like products, as they have a significant influence on the taste, texture, nutritional value and overall quality of the product. The most important ingredient are flour, raising agents, fats, water, sugar and salt. Each ingredient influences the production technology and the final product in a specific way. The flour gives the dough its basic structure, while the sugar contributes to the sweetness and colour of the product and the salt influences the taste and strengthens the gluten. In addition to the basic ingredients, there are other raw materials such as milk and dairy products, eggs, fruit and nuts, which also contribute in their own way to the taste, texture and appearance of the final product. Effective handling of these ingredients and knowledge of their characteristic properties and functions are important in order to achieve the desired results during production.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:958369
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
Terms of useLicence In copyright icon
Created on2024-09-27 14:42:40