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undergraduate thesis
Primjena kiselog tijesta u pekarstvu
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. urn:nbn:hr:109:441094
Torčić, Ivana
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

Torčić, I. (2012). Primjena kiselog tijesta u pekarstvu (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:441094

Torčić, Ivana. "Primjena kiselog tijesta u pekarstvu." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:441094

Torčić, Ivana. "Primjena kiselog tijesta u pekarstvu." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:441094

Torčić, I. (2012). 'Primjena kiselog tijesta u pekarstvu', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 17 February 2025, https://urn.nsk.hr/urn:nbn:hr:109:441094

Torčić I. Primjena kiselog tijesta u pekarstvu [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2012 [cited 2025 February 17] Available at: https://urn.nsk.hr/urn:nbn:hr:109:441094

I. Torčić, "Primjena kiselog tijesta u pekarstvu", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:109:441094

Metadata
TitlePrimjena kiselog tijesta u pekarstvu
Title (english)Use of sourdough in baking technology
AuthorIvana Torčić
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 country2012-10-05, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Kiselo tijesto dobiveno je prirodnom fermentacijom pšeničnog brašna uz dodatak tipičnih bakterija mliječno-kiselog vrenja. Kruh s takvim tijestom je bolje kvalitete, dulje trajnosti i povećane prehrambene vrijednosti, te ga je poželjno dodavati u proizvodnji kruha bogatog vlaknima kao što su integralni i raženi. Sve veći zahtjevi tržišta za poboljšavanjem kakvoće, trajnosti i funkcionalnosti proizvoda na bazi pšenica postavljaju veliku zadaću pekarskoj industriji. Kiselo tijesto pomaže kod eliminacije fitinske kiseline i usporava razgradnju ugljikohidrata u probavnom sustavu, pa jedući takav kruh zadržavamo osjećaj sitosti, jer je on lakše probavljiv. Bakterije mliječno kiselog vrenja su dominantni mikroorganizmi u kiselom tijestu. Okus, miris, te nutritivne karakteristike kruha uvelike ovise o njihovoj djelatnosti, jer u zajedničkom djelovanju s raznim sojevima kvasaca čine cjelinu potrebnu za dobivanje kiselog tijesta. Današnja istraživanja pokazuju važnost u povezivanju hrane i zdravlja, budući da sve veći broj ljudi pokazuje zanimanje za korištenjem namirnica bogatih vlaknima te njihovog utjecaja na ljudsko zdravlje.
Abstract (english)
Sourdough is made of natural fermentation of wheat flour with the addition of typical lactic-acid fermentation bakteria. Bread with souch kind of dough is better quality, has longer shelf-life and higher nutriitional value. It is desirable in manufacturing of fiber-rich bread souch as wholemeal and rye bread. The baking industry have great challenge because of increasing demands of market for improving the qouality, durability and functionality of wheat based products. Sourdough helps with elimination of pyhtic acid and slows degradation of the carbohydrates in the digestive tract. When we are eating of this type of bread we feel satiety because it is easily degistable. Lactic-acid fermentation bacteria are the dominant microorganisms in sourdough. Flavour, aroma and nutritional characteristics of bread depend on their activities because of joint activity with different strains of yeast are needed to get the sourdough. Today's research demonstrates the importance of linking food and health because an increasing number of people are showing interest in the use of foods rich in fiber and their impact on human health.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:441094
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 on2015-10-05 12:05:42