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undergraduate thesis
Masnoće u pekarstvu
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. urn:nbn:hr:109:969309
Stanković, Jelena
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

Stanković, J. (2012). Masnoće u pekarstvu (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:969309

Stanković, Jelena. "Masnoće u pekarstvu." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:969309

Stanković, Jelena. "Masnoće u pekarstvu." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:969309

Stanković, J. (2012). 'Masnoće 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:109:969309

Stanković J. Masnoće u pekarstvu [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2012 [cited 2024 November 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:969309

J. Stanković, "Masnoće 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:109:969309

Metadata
TitleMasnoće u pekarstvu
Title (english)Fat in bakery
AuthorJelena Stanković
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 country2012-10-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Čovjek može mjesecima živjeti od «kruha i vode». Samo se rijetke namirnice mogu pohvaliti takvim značajkama. Žitne prerađevine u nas podmiruju oko 38% dnevne potrošnje hrane: oko 55% bjelančevina i gotovo 50% energetskih potreba u svakodnevnoj prehrani stanovništva. Proizvodi od žitarica i voda su temeljne sirovine za tijesto, a time i za pekarske proizvode, kao što su kruh, pecivo i drugi pekarski proizvodi. Još prije šećera, koji je bio poznat tek u srednjem vijeku i koji se prvo koristio kao začin, a tek poslije i kao namirnica, upotrebljavale su se masnoće kao sastojak pekarskih proizvoda. Zasigurno se nije puno razmišljalo o funkcionalnim svojstvima masti, već se znalo da je mast hranjiva i da je koncentrirani izvor energije ljudske prehrane. Mast služi kao pomoćno sredstvo u pekarstvu, dodatkom masnoća poboljšava se kvaliteta pekarskih proizvoda; masnoće povoljno djeluju na obradivost tijesta, volumen, svježinu i okus.
Abstract (english)
Man can live months on bread and water. Only a few groceries have those features. Wheat products cover about 38 % of daily food consumption, about 55 % proteins and almost 50 % of energy needs in every day poulation diet. Cereal products and water are the basic raw material for the dough for bakery products like bread, biscuits and others. Long before sugar, which was not known until the Middle ages and was first used as a spice and later as a grocerie, fats were used as an ingridient in bakery products. Not much thought was given about funcional properties of fats, all that was known is that fat was nutricious and was a concentrated source of energy in human diet. Fat is used as a auxilliary ingridient in bakery, by adding fat we improve the quality of baking products; fats have a positive effect on the supple of the dough, it's volume, freshness and taste.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:969309
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
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Created on2015-10-07 12:30:17