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undergraduate thesis
Postupak pečenja pekarskih proizvoda
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. urn:nbn:hr:109:715759
Tomas Lipec, Katarina
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

Tomas Lipec, K. (2021). Postupak pečenja pekarskih proizvoda (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:715759

Tomas Lipec, Katarina. "Postupak pečenja pekarskih proizvoda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:715759

Tomas Lipec, Katarina. "Postupak pečenja pekarskih proizvoda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:715759

Tomas Lipec, K. (2021). 'Postupak pečenja pekarskih proizvoda', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 01 June 2024, https://urn.nsk.hr/urn:nbn:hr:109:715759

Tomas Lipec K. Postupak pečenja pekarskih proizvoda [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2024 June 01] Available at: https://urn.nsk.hr/urn:nbn:hr:109:715759

K. Tomas Lipec, "Postupak pečenja 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:109:715759

Metadata
TitlePostupak pečenja pekarskih proizvoda
Title (english)Baking Process in the Production of Bakery Products
AuthorKatarina Tomas Lipec
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 country2021-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom završnom radu cilj je bio istražiti proces pečenja pekarskih proizvoda iz dostupne literature. Proces pečenja predstavlja najznačajniji postupak u proizvodnji jer se djelovanjem topline mijenjaju sastojci tijesta i njegova struktura te nastaje proizvod punog okusa i arome. Za dobivanje kvalitetnog finalnog proizvoda potrebno je poznavati sirovine s kojima se raspolaže i radi kao i njihove sastojke koji imaju utjecaj na karakteristike tijesta. Svojstva završnog proizvoda skup su dobro odrađene pripreme i postupka pečenja u kojem se „potvrđuju“ kvalitete tjestenog komada te razvijaju dodatne karakteristike koje će dati aromu, okus i boju proizvoda.
Abstract (english)
The purpose of this paper was to examine the baking process based on the available literature. The baking process is the most important process in production, as the action of heat changes the ingredients of the dough and its structure, producing a product with full flavour and aroma. To obtain a high quality final product, it is necessary to know the raw materials available and how they are processed, as well as their ingredients, which have an influence on the characteristics of the pastry. The characteristics of the final product implies a series of well-prepared procedures and baking processes that "confirm" the quality of the dough piece and develop additional characteristics that make up the aroma, taste and colour of the product.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:715759
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 on2021-10-11 15:57:17