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undergraduate thesis
Poboljšivači u proizvodnji kruha i peciva
2010. urn:nbn:hr:109:282173
Bojanić, Maria
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

Cite this document

Bojanić, M. (2010). Poboljšivači u proizvodnji kruha i peciva (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:282173

Bojanić, Maria. "Poboljšivači u proizvodnji kruha i peciva." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:282173

Bojanić, Maria. "Poboljšivači u proizvodnji kruha i peciva." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:282173

Bojanić, M. (2010). 'Poboljšivači u proizvodnji kruha i peciva', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:282173

Bojanić M. Poboljšivači u proizvodnji kruha i peciva [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2010 [cited 2025 January 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:282173

M. Bojanić, "Poboljšivači u proizvodnji kruha i peciva", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:109:282173

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Metadata
TitlePoboljšivači u proizvodnji kruha i peciva
Title (english)Improvers in the production of bread and bakery products
AuthorMaria Bojanić
MentorDaliborka Koceva Komlenić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Carbohydrates Technology)
Osijek
Defense date and country2010-09-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Pekarski poboljšivači su dodaci složenog djelovanja koji se koriste za poboljšanje pekarskih proizvoda tijekom njihove proizvodnje. Izbor poboljšivača ovisi i kvaliteti brašna, tipu korištene opreme, postupku proizvodnje i vrsti proizvoda. Poboljšivači koji se koriste za izradu pekarskih proizvoda omogućavaju: bržu izradu homogenog i elastičnog tijesta, poboljšavaju obradivost tijesta, povećavaju stabilnost tijekom fermentacije, doprinose povećanju volumena gotovog proizvoda, pridonose svježini i tajnosti gotovog proizvoda. Pekarski poboljšivači kupcima omogućavaju dobivanje najboljih vrsta kruha u pogledu volumena, strukture i boje sredine, izgleda i boje kore, čuvanja te okusa. Aktivni sastojci poboljšivača mogu se podijeliti u skupine: oksidansi, emulgatori, enzimi, šećeri, masnoće i prehrambene organske kiseline.
Abstract (english)
Bakery improvers have complex function and they are used for improvement of bakery products during production. Choice of improvers depends of type of flour, type of used equipment, production process and type of product. Improvers which are used for production of bakery products allow : faster production of homogeneous and elastically dough, they improve formability of dough and stability during fermentation, they increase the volume of doug and also they are playing a big role in freshness and durability of final product. Bakery improvers allow consumers to buy the best types of bread in terms of volume, structure, colour of bread crumb, appearance and colour of bread crust, preservation and flavour. Active compounds of bread improvers can be divided into groups: oxidants, enzymes, emulsifiers, sugar, fat and dietary organic acid.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:282173
ProjectNumber: 113-1130475-2722
Title: Unapređenje kakvoće, trajnosti i funkcionalnosti proizvoda na bazi pšenice
Title: Improvement of quality, shelf life and functionality of wheat-based products
Leader: Daliborka Koceva Komlenić
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
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 on2015-10-20 11:32:57