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undergraduate thesis
Upotreba šećera u pekarstvu
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. urn:nbn:hr:109:303997
Sermek-Marčec, Ivan
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

Sermek Marčec, I. (2013). Upotreba šećera u pekarstvu (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:303997

Sermek Marčec, Ivan. "Upotreba šećera u pekarstvu." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:303997

Sermek Marčec, Ivan. "Upotreba šećera u pekarstvu." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:303997

Sermek Marčec, I. (2013). 'Upotreba šećera u pekarstvu', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:303997

Sermek Marčec I. Upotreba šećera u pekarstvu [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2013 [cited 2024 November 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:303997

I. Sermek Marčec, "Upotreba šećera u pekarstvu", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:109:303997

Metadata
TitleUpotreba šećera u pekarstvu
Title (english)The Use of Sugar in Baking
AuthorIvan Sermek-Marčec
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 country2013-10-03, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Šećeri koji se pojavljuju u svim fazama proizvodnje pekarskih proizvoda neophodni su za razvoj svojstava zbog kojih su oni ukusni te imaju ugodan miris i karakterističnu boju. U pšeničnom brašnu nalazi se škrob koji se, tijekom proizvodnje uz pomoć amilolitičkih enzima, razlaže na molekule maltoze te je u tom obliku pogodan za rast i razmnožavanje kvaščevih gljivica. Kvasac je osnova za dobivanje kvalitetnog kruha velikog volumena i porozne strukture. Brašno sadržava malu količinu fermentabilnih šećera koji kvasac u početku koristi za razmnožavanje, a kasnije se amilolitičkim djelovanjem osigurava dovoljna količina fermentabilnih šećera za potrebe kvasca. Nakon što potroše sav kisik stanice kvasca prelaze sa disanja na fermentaciju te se i dalje stvaraju plinovi. U toj fazi stvori se dovoljna količina plina koja je potrebna kako bi kruh dobio poželjan volumen. Nakon faze fermentacije tijesto odležava te je spremno za pečenje. Tijekom pečenja kruh dobiva specifičan okus i aromu, te zlatno – žutu boju koja je posljedica Maillardovih reakcija tijekom pečenja. Maillardove reakcije su odgovorne za nastanak obojenih spojeva tzv. melanoida koji daju boju kranjem proizvodu.
Abstract (english)
Sugars that appear in all stages of bakery products production are essential for the development of the qualities that make them tasty and have a pleasant smell. In the wheat flour there is a starch, which during the production with the help of amylolytic enzymes breaks down into maltose and in this form becomes suitable for the growth and multiplication of yeast fungi. Yeast is the basis for the production of quality bread that is characterised by a large volume and a porous structure. Flour contains a small amount of fermentable sugars that yeast initially uses for reproduction, and later on, the amylolytical action ensures a sufficient quantity of fermentable sugars for the yeast. After having used up all the oxygen, the yeast cells switch from respiration to fermentation and continue to produce gases. At this stage they create a sufficient amount of gas needed for the desirable volume of bread. After the fermentation stage the dough rests and becomes ready for baking. During baking the bread gets its distinctive taste and aroma and golden - yellow colour which is the result of the Maillard reactions during baking. Maillard reactions are responsible for the formation of coloured compounds called melanoids that give colour to the final product.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:303997
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
Terms of useLicence In copyright icon
Created on2015-10-01 14:28:51