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undergraduate thesis
POKAZATELJI ISKORIŠTENJA BRAŠNA U PROIZVODNJI KRUHA
2019. urn:nbn:hr:112:370713
Turkalj, Nikolina
Polytehnic in Pozega
Biotechnical department

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Turkalj, N. (2019). POKAZATELJI ISKORIŠTENJA BRAŠNA U PROIZVODNJI KRUHA (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:112:370713

Turkalj, Nikolina. "POKAZATELJI ISKORIŠTENJA BRAŠNA U PROIZVODNJI KRUHA." Undergraduate thesis, Polytehnic in Pozega, 2019. https://urn.nsk.hr/urn:nbn:hr:112:370713

Turkalj, Nikolina. "POKAZATELJI ISKORIŠTENJA BRAŠNA U PROIZVODNJI KRUHA." Undergraduate thesis, Polytehnic in Pozega, 2019. https://urn.nsk.hr/urn:nbn:hr:112:370713

Turkalj, N. (2019). 'POKAZATELJI ISKORIŠTENJA BRAŠNA U PROIZVODNJI KRUHA', Undergraduate thesis, Polytehnic in Pozega, accessed 23 January 2022, https://urn.nsk.hr/urn:nbn:hr:112:370713

Turkalj N. POKAZATELJI ISKORIŠTENJA BRAŠNA U PROIZVODNJI KRUHA [Undergraduate thesis]. Požega: Polytehnic in Pozega; 2019 [cited 2022 January 23] Available at: https://urn.nsk.hr/urn:nbn:hr:112:370713

N. Turkalj, "POKAZATELJI ISKORIŠTENJA BRAŠNA U PROIZVODNJI KRUHA", Undergraduate thesis, Polytehnic in Pozega, Požega, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:112:370713

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Metadata
TitlePOKAZATELJI ISKORIŠTENJA BRAŠNA U PROIZVODNJI KRUHA
Title (english)INDICATORS OF FLOUR UTILIZATION IN BREAD U PROIZVODNJI KRUHA
AuthorNikolina Turkalj
MentorAna Mrgan (mentor)
Committee memberStanko Zrinščak (predsjednik povjerenstva)
Committee memberAna Mrgan (član povjerenstva)
Committee memberHelena Marčetić (član povjerenstva)
GranterPolytehnic in Pozega
(Biotechnical department)
Požega
Defense date and country2019-07-12, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Kruh je pekarski proizvod dobiven miješanjem brašna s vodom, soli, kvascem i ostalim dodacima, oblikovan, podvrgnut fermentaciji i peĉenju. Najvaţnija je namirnica u prehrani ljudi diljem cijelog svijeta. U radu se analiziralo prinos tijesta, upek kruha te randmane, kod proizvodnje pet razliĉitih vrsta kruha, praćenih kroz period od sedam dana. Promatrani parametri su osnovni ĉimbenici koji ovise o kvaliteti osnovne sirovine odnosno brašna, a odreĊeni su kvalitetnom grupom i kvalitetnim brojem brašna te njegovom sposobnošću upijanja vode pri zamjesivanju tijesta.
Abstract (english)
The term bread refers to a bakery product obtained by mixing flour with water, salt, yeast and other additives by molding, subjected to fermention and baking. Is considered to be the most important nutritional food in the world. The paper analyzes the yield of dough, bread baking and bread randman at five different types of bread during a period of seven days. The observed parameters are the basic factors depending on the quality of the basic raw material of flour, which are determined by a good quality group and a high quality flour, and the power to absorb water when toasting the dough.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:112:370713
Study programmeTitle: Food Technology
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2019-07-18 08:19:42