prikaz prve stranice dokumenta Proizvodnja kruha iz prekrupe i brašna cjelovitog zrna
Access restricted to students and staff of home institution
undergraduate thesis
Proizvodnja kruha iz prekrupe i brašna cjelovitog zrna
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. urn:nbn:hr:109:132375
Gelemanović, Marta
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

Gelemanović, M. (2011). Proizvodnja kruha iz prekrupe i brašna cjelovitog zrna (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:132375

Gelemanović, Marta. "Proizvodnja kruha iz prekrupe i brašna cjelovitog zrna." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:132375

Gelemanović, Marta. "Proizvodnja kruha iz prekrupe i brašna cjelovitog zrna." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:132375

Gelemanović, M. (2011). 'Proizvodnja kruha iz prekrupe i brašna cjelovitog zrna', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:132375

Gelemanović M. Proizvodnja kruha iz prekrupe i brašna cjelovitog zrna [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2011 [cited 2024 November 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:132375

M. Gelemanović, "Proizvodnja kruha iz prekrupe i brašna cjelovitog zrna", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:109:132375

Metadata
TitleProizvodnja kruha iz prekrupe i brašna cjelovitog zrna
Title (english)Whole meal flour bread production
AuthorMarta Gelemanović
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 country2011-10-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Kruh je proizvod dobiven miješanjem, oblikovanjem i pečenjem tijesta od mlinskih proizvoda pšenice i drugih žitarica i njihovih mješavina, vode ili druge dopuštene tekućine sa ili bez kvasca i soli. Izrađuje se od različitih tipova brašna. Pšenično brašno tip 550 koristi se za bijeli kruh, tip 850 za polubijeli i tip 1100 za crni kruh, a koristi se još pšenična prekrupa za graham kruh i brašna ostalih žitarica za specijalne vrste kruhova. Mlinski proizvodi od cjelovitog zrna deklariraju se kao prekrupe od cijeloga zrna ili kao brašna od cijeloga zrna. Razlika je samo u granulaciji odnosno načinu dobivanja. Brašno i prekrupa od cijelog zrna bogato je vlaknima, mineralima i vitaminima, te mnogim fitokemikalijama smještenim u vanjskom sloju zrna. Upravo je zato neophodno konzumirati pekarske proizvode od cijeloga zrna. No, takvi su proizvodi na tržištu slabo zastupljeni, većinom zbog neprimamljivog okusa. Da bi se poboljšala senzorska svojstva kruha proizvedenog od prekrupe i brašna dobivenog od cijelog zrna, u proces proizvodnje potrebno je uvesti postupke koji se ne koriste kod uobičajene proizvodnje kruha.
Abstract (english)
Bread is a product obtained by mixing, forming and baking the dough from the milling products of wheat and other grains, and their mixtures, water or other permitted liquids with or without yeast and salt. It is made of different types of flour. Wheat flour type 550 is used for white bread, type 850 for the semi-white bread and type 1100 for dark bread, and wheat barley is being used for graham bread, other types of flour are used for special types of bread. Milling products of whole grains are declared as a whole grain meal or whole grain flour. The difference is only in the granulation and the way of getting it. Flour and meal of whole grains are rich in fiber, minerals and vitamins, and many phytochemicals that are located in the outer layer of grains. Therefore it is necessary to consume bakery products from the whole grain. However, such products are poorly represented in the market, mainly because their undesirable taste. Procedures that are not usually used in the bread production should be introduced to enhance the organoleptic characteristics of bread made from whole grain meal or whole grain flour.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:132375
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 14:13:05