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undergraduate thesis
Obilježja kvalitete pekarskih proizvoda
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. urn:nbn:hr:109:916533
Bošković, Sanja
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Bošković, S. (2018). Obilježja kvalitete pekarskih proizvoda (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:916533

Bošković, Sanja. "Obilježja kvalitete pekarskih proizvoda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:916533

Bošković, Sanja. "Obilježja kvalitete pekarskih proizvoda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:916533

Bošković, S. (2018). 'Obilježja kvalitete pekarskih proizvoda', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:916533

Bošković S. Obilježja kvalitete pekarskih proizvoda [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2024 November 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:916533

S. Bošković, "Obilježja kvalitete pekarskih proizvoda", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:916533

Metadata
TitleObilježja kvalitete pekarskih proizvoda
Title (english)Quality features of the bakery products
AuthorSanja Bošković
MentorMarko Jukić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Carbohydrates Technology)
Osijek
Defense date and country2018-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Pekarski proizvodi su od davnina sastavni dio ljudske prehrane, kulture i tradicije, a često su se predstavljali kao i dio umjetnosti. Proizvodnja pekarskih proizvoda složen je proces, od izbora kvalitetnih sirovina do njihove pripreme i obrade te procesa pečenja. Upravo je kvaliteta temeljno obilježje svakog proizvoda pa tako i pekarskih proizvoda. Kvaliteta konačnog proizvoda ovisi o cijelom procesu njegovog nastanka. Poznato je da dobre sirovine daju dobar proizvod, ali su dugogodišnje iskustvo i umijeće pekara vrlo bitan segment u održavanju kvalitete pekarskih proizvoda. U današnjem ubrzanom vremenu mnogi ljudi nemaju vremena pripremati hranu kod kuće pa tako sve više koriste pekarske usluge. Kao posljedica toga, pekarska djelatnost se zadnjih 10-tak godina uistinu promijenila. Pekari su proizvodili osnovne namirnice dok je sada asortiman pekarskih proizvoda uistinu proširen, a kupcu se nudi veliki izbor različitih okusa svih vrsta pekarskih proizvoda. Zbog mnoštva različitih načina pripreme, obrade i procesa pečenja pekarskih proizvoda, razvijen je cijeli niz načina ocjenjivanja kvalitete pekarskih proizvoda i standarda koji će biti objašnjeni u ovom završnom radu.
Abstract (english)
The bakery products has been an essential part of human nutrition, culture and tradition but also could be considered as the art. Production of the bakery product is complex process, from careful raw material selection to preparing, processing and baking. The quality is fundamental feature of any kind of product and that also means for the bakery products. The quality of the final product depends on complete process of making. It is well known that good raw materials makes good products but also long year experience and baker´s knowledge has impact to keeping quality at high level. In the time of “fast food” people has less and less time to prepare a “family lunch” and because of that, they more rely on consuming bakery products. In fact, bakery business in last 10 years has changed. Ten years ago, bakers only produced primary needed products but now, there is so many bakery products with a wide variety of different tastes. Because of the so many different baking processes, there are large number of quality assessment tests and standards that will be explained in this document.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:916533
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 on2018-10-30 13:09:38