prikaz prve stranice dokumenta Utjecaj soli na svojstva tijesta i kvalitetu pekarskih proizvoda
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undergraduate thesis
Utjecaj soli na svojstva tijesta i kvalitetu pekarskih proizvoda
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. urn:nbn:hr:109:413912
Božić, Barbara
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

Božić, B. (2021). Utjecaj soli na svojstva tijesta i kvalitetu pekarskih proizvoda (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:413912

Božić, Barbara. "Utjecaj soli na svojstva tijesta i kvalitetu pekarskih proizvoda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:413912

Božić, Barbara. "Utjecaj soli na svojstva tijesta i kvalitetu pekarskih proizvoda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:413912

Božić, B. (2021). 'Utjecaj soli na svojstva tijesta i kvalitetu 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:109:413912

Božić B. Utjecaj soli na svojstva tijesta i kvalitetu pekarskih proizvoda [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2024 November 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:413912

B. Božić, "Utjecaj soli na svojstva tijesta i kvalitetu pekarskih proizvoda", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:413912

Metadata
TitleUtjecaj soli na svojstva tijesta i kvalitetu pekarskih proizvoda
Title (english)Influence of Salt on the Dough Properties and Quality of Bakery Products
AuthorBarbara Božić
MentorMarko Jukić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Cereal Technology)
Osijek
Defense date and country2021-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Sol je uobičajen i važan sastojak u prehrambenim proizvodima u cijelom svijetu. Dodatak soli tijestu ima višestruki učinak. Određen udio kuhinjske soli je nužan kako zbog tehnološkog procesa pripreme pekarskih proizvoda tako i zbog okusa na koji je populacija naviknuta. Kruh i pecivo bez soli imaju loš i prazan okus. Preporučeni dnevni unos soli je 5 grama, ali brojne zemlje unose dvostruko više od preporučenog i pri tome se javljaju brojni zdravstveni problemi. Od gotove hrane, pekarski proizvodi su u većini zemalja glavni izvor prekomjernog dnevnog unosa kuhinjske soli, budući da sadrže velik udio soli i konzumiraju se u velikoj mjeri. Udio kuhinjske soli koji je sada prekomjerno prisutan u pojedinim prehrambenim proizvodima, može se smanjiti bez narušavanja tehnološkog procesa i bez gubitka kvalitetnog okusa.
Abstract (english)
Salt is a common and important ingredient in foods around the world. Adding table salt to dough has a variety of effects. A certain amount of common salt is necessary both because of the technological process of preparing baked goods and because of the taste to which the population is accustomed. Bread and rolls without salt have a plain and empty taste. The recommended daily salt intake is five grams, but in many countries twice, that amount is consumed, and this is the reason for many health problems. Of all the types of prepared foods, bakery products are the main source of excess daily intake of salt in most countries because they account for a large proportion of the nutritional value and consumers usually eat more bakery products in one sitting. The amount of salt present in some foods today can be reduced without disturbing the technological process and without affecting the taste quality.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:413912
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 on2021-10-01 14:39:25