prikaz prve stranice dokumenta Ispitivanje svojstava pirovog brašna na Brabenderovom farinografu i ekstenzografu
Access restricted to students and staff of home institution
undergraduate thesis
Ispitivanje svojstava pirovog brašna na Brabenderovom farinografu i ekstenzografu
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. urn:nbn:hr:109:768632
Puškadija, Izabela
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Cereal Technology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Puškadija, I. (2021). Ispitivanje svojstava pirovog brašna na Brabenderovom farinografu i ekstenzografu (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:768632

Puškadija, Izabela. "Ispitivanje svojstava pirovog brašna na Brabenderovom farinografu i ekstenzografu." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:768632

Puškadija, Izabela. "Ispitivanje svojstava pirovog brašna na Brabenderovom farinografu i ekstenzografu." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:768632

Puškadija, I. (2021). 'Ispitivanje svojstava pirovog brašna na Brabenderovom farinografu i ekstenzografu', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 20 May 2024, https://urn.nsk.hr/urn:nbn:hr:109:768632

Puškadija I. Ispitivanje svojstava pirovog brašna na Brabenderovom farinografu i ekstenzografu [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2024 May 20] Available at: https://urn.nsk.hr/urn:nbn:hr:109:768632

I. Puškadija, "Ispitivanje svojstava pirovog brašna na Brabenderovom farinografu i ekstenzografu", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:768632

Metadata
TitleIspitivanje svojstava pirovog brašna na Brabenderovom farinografu i ekstenzografu
Title (english)Examination of Triticum spelta Flour Properties on the Brabender Farinograph and Extensograph
AuthorIzabela Puškadija
MentorDaliborka Koceva Komlenić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Cereal Technology)
Osijek
Defense date and country2021-09-17, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada je bio ispitati svojstva pirovog brašna na Brabenderovom farinografu i ekstenzografu. Pir je cjelovita najstarija žitarica koja potječe iz Azije. Ispitivanja su provedena na dva različita uzorka pira. Kako bi dobili brašno iz zrna pira provedeno je laboratorijsko mljevenje na laboratorijskom mlinu Bühler MLU 202. Dobiveno brašno korišteno je kod ispitivanja kvalitativnih svojstava pirovog brašna na Brabenderovom farinografu i ekstenzografu. Ispitivanje je provedeno kako bi se predvidjelo ponašanje tijesta od pirovog brašna u uobičajenim pekarskim uvjetima. Provedenom analizom utvrđeno je da su oba uzorka pira dobra za primjenu u pekarstvu.
Abstract (english)
The aim of this study was to examine the properties of spelt flour on a Brabender farinograph and extensograph. Spelt is the oldest cereal of all and originates from Asia. The tests were carried out on two different spelt samples. To obtain flour from spelt grains, it was milled in the laboratory on a Buhler MLU 202 laboratory mill. The obtained flour was used to test the qualitative properties of spelt flour using Brabender farinograph and extensograph. The test was performed to predict the behavior of baker's dough under normal baking conditions. The analysis showed that both spelt samples are well suited for use in bakery.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:768632
ProjectNumber: IP-2018-01-1227
Title: Razvoj održivog integriranog procesa proizvodnje biološki aktivnih izolata iz proizvodnih ostataka prehrambene industrije
Title: Development of a sustainable integrated process for the production of bioactive isolates from food industry residues
Acronym: POPI-WinCEco
Leader: Ana Bucić-Kojić
Jurisdiction: Croatia
Funder: HRZZ
Funding stream: Nema
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 on2021-09-21 07:46:09