prikaz prve stranice dokumenta Kvaliteta, nutritivna vrijednost i zdravstvena ispravnost kruha
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undergraduate thesis
Kvaliteta, nutritivna vrijednost i zdravstvena ispravnost kruha
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. urn:nbn:hr:109:115450
Tomić, 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

Tomić, I. (2011). Kvaliteta, nutritivna vrijednost i zdravstvena ispravnost kruha (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:115450

Tomić, Ivana. "Kvaliteta, nutritivna vrijednost i zdravstvena ispravnost kruha." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:115450

Tomić, Ivana. "Kvaliteta, nutritivna vrijednost i zdravstvena ispravnost kruha." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:115450

Tomić, I. (2011). 'Kvaliteta, nutritivna vrijednost i zdravstvena ispravnost kruha', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:115450

Tomić I. Kvaliteta, nutritivna vrijednost i zdravstvena ispravnost kruha [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2011 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:115450

I. Tomić, "Kvaliteta, nutritivna vrijednost i zdravstvena ispravnost kruha", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:109:115450

Metadata
TitleKvaliteta, nutritivna vrijednost i zdravstvena ispravnost kruha
Title (english)Quality, nutritive value and bread food safety
AuthorIvana Tomić
MentorDaliborka Koceva Komlenić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Carbohydrates Technology)
Osijek
Defense date and country2011-10-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Kruh kao pekarski proizvod dobiva se miješanjem, oblikovanjem i pečenjem tijesta od mlinskih proizvoda pšenice i drugih žitarica i njihovih mješavina, vode ili druge dopuštene tekućine. Na kvalitetu kruha utječu: kvaliteta brašna, dodane sirovine, tehnološki proces proizvodnje, način pakiranja i skladištenja. U zemljama nižeg standarda najviše konzumirana namirnica je kruh, i to bijeli kruh, koji je siromašan s mineralima, vitaminima, polunezasićenim masnim kiselinama i drugim hranjivim sastojcima, za razliku od crnog graham kruha. Zbog toga se sve više nastoji obogatiti bijeli kruh deficitarnim tvarima koje su neophodne za ljudski organizam. Kruh predstavlja dobru podlogu za razvoj mirkoorganizama. Nakon pečenja se stvaraju uvjeti za razvoj termofilnih mirkoorganizama a tijekom skladištenja može doći do kontaminacije gljivicama i plijesnima. Kako bi se produžila trajnost kruha i očuvala njegova zdravstvena ispravnost potrebno je koristiti metode i sredstva za sprječavanje razvoja mikroorganizama te osigurati pravilno pakiranje i skladištenje.
Abstract (english)
Bread, as an bakery product, is made by mixing, forming and baking the dough out of mill products, wheat and other cereala and their mixtures, water or other allowed liquid. The quality of flour, added raw materials, technologically production process, the way of packing and storing affects the quality of bread. In low standard countries the most consumed food is bread, especial white bread which is poor with minerals, vitamins, polynonsaturated fatty acid and other feedable ingridients unlike brown graham bread. That's whay it is more and more tried to make the white bread richer with scarce substances, which are necessary for the human body. The bread represents a good base for micro-organisam development. After baking, conditions, for the developement of thermophilic microorganisms are made, and during the storing fungi and mold contaminations can happen. To extend the lastingness of bread and preserve the health correctness, it is needed to use micro-organisam development prevention means and insure the right way of packing and storing.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:115450
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 on2015-10-07 13:56:37