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undergraduate thesis
Primjena kiselog tijesta u proizvodnji peciva
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:668596
Moćan, Duje
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Moćan, D. (2011). Primjena kiselog tijesta u proizvodnji peciva (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:668596

Moćan, Duje. "Primjena kiselog tijesta u proizvodnji peciva." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:668596

Moćan, Duje. "Primjena kiselog tijesta u proizvodnji peciva." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:668596

Moćan, D. (2011). 'Primjena kiselog tijesta u proizvodnji peciva', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 02 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:668596

Moćan D. Primjena kiselog tijesta u proizvodnji peciva [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 December 02] Available at: https://urn.nsk.hr/urn:nbn:hr:159:668596

D. Moćan, "Primjena kiselog tijesta u proizvodnji peciva", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:668596

Metadata
TitlePrimjena kiselog tijesta u proizvodnji peciva
Title (english)Aplication of sour dough in the production of rolls
AuthorDuje Moćan
MentorJasna Mrvčić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products)
Zagreb
Defense date and country2011-03-07, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U današem ubrzanom tempu života, proizvodnja kruha i peciva uporabom kiselog tijesta skoro isčeznula, ljudi sve više shvaćaju ulogu hrane i prehrane u prevenciji bolesti te poboljšanu općeg fizičkog i psihičkog zdravlja. Cilj ovog rada je upravo bio proizvesti jedan kvalitetniji, nutritivno i zdravstveno vrijedniji pekarski proizvod. Modificiran je standardni tehnološki postupak koji se koristi u današnjem pekarstvu u proizvodnji peciva u smislu dodavanja kiselog tijesta te smanjenja količine aditiva. Nabolji rezultati postignuti su pri doziranju 15% kiselog tijesta na količinu brašna, pri čemu je moguće koičinu aditiva smanjiti za 90 %, što ekonomski kompenzira tehnološki zahtjevniji način proizvodnje.
Abstract (english)
The application of sourdough in the bread and roll production almost disappeared due to today's tempo of life, people understand the role of food in the disease prevention and the general condition of a person in all aspects. The goal of this work was production of bakery product of higher quality and higher nutritional and health value. Standard today's technological baker procedure was modified by addition of sourdough and reducing the additive content. The best results were obtained with 15% of sourdough on the flour content, with possible reduction of additives up to 90% that compensate higher technological demands in this production.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:668596
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 on2017-05-19 12:12:26