prikaz prve stranice dokumenta Proizvodnja i mikrobiološka svojstva vučenog tijesta
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undergraduate thesis
Proizvodnja i mikrobiološka svojstva vučenog tijesta
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. urn:nbn:hr:109:485378
Šimonji, Kristina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Biology and Microbiology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Šimonji, K. (2009). Proizvodnja i mikrobiološka svojstva vučenog tijesta (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:485378

Šimonji, Kristina. "Proizvodnja i mikrobiološka svojstva vučenog tijesta." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:485378

Šimonji, Kristina. "Proizvodnja i mikrobiološka svojstva vučenog tijesta." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:485378

Šimonji, K. (2009). 'Proizvodnja i mikrobiološka svojstva vučenog tijesta', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 24 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:485378

Šimonji K. Proizvodnja i mikrobiološka svojstva vučenog tijesta [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2009 [cited 2024 December 24] Available at: https://urn.nsk.hr/urn:nbn:hr:109:485378

K. Šimonji, "Proizvodnja i mikrobiološka svojstva vučenog tijesta", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:109:485378

Metadata
TitleProizvodnja i mikrobiološka svojstva vučenog tijesta
Title (english)Production and microbiological properties of drawing dough
AuthorKristina Šimonji
MentorHrvoje Pavlović (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food and Nutrition Research)
(Sub-department of Biology and Microbiology)
Osijek
Defense date and country2009-09-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Microbiology
Abstract
Listovi za pite i savijače pripadaju skupini drugih pekarskih proizvoda. Prema vrsti upotrijebljenih sastojaka i načinu izrade, drugi pekarski proizvodi razvrstavaju se i stavljaju na tržište pod nazivom: burek, savijače, krafne, krušne mrvice i krušne kokice, lužnati proizvodi i smjese za oblaganje. Listovi za pite i savijače su posebna skupina drugih pekarskih proizvoda za koju je proizvođač dužan donijeti proizvođačku dokumentaciju. Osnovne sirovine za proizvodnju ovih proizvoda su brašno, voda, škrob i aditivi. Tehnološki proces proizvodnje se sastoji od osam povezanih dijelova: prihvat i skladištenje sirovina, izrada zamjesa, ekstrudiranje, sušenje listova tijesta, namatanje listova tijesta na bubanj, kondicioniranje i skladištenje. Tijekom procesa proizvodnje procesni sustavno se provodi nadzor tehnoloških parametara i karakteristika proizvoda u određenim fazama procesa. Mikroklimatski uvjeti se prate kako bi gotov proizvod bio zdravstveno ispravan i mogao se plasirati na tržište.
Abstract (english)
Sheets of pies and rolls belong to a group of other bakery products. According to the type of ingredients used and method of production, other bakery products are classified and placed on the market under the name: burek, rolls, donuts, bread crumbs and bread popcorn, alkali products, the mixture coating. Sheets of pies and rolls are the special group of the other bakery products and manufacturer is obligated to bring the manufacturing documentation for its production. Basic raw materials for the production sheets of pies and rolls are flour, water, starch and additives. Technological process of production sheets of pies and rolls consists eight related parts: receiving and storing of raw materials, production of mixed ingredients, extruding, drying sheets of dough, reeling sheets of dough on the drum, conditioning and storage. During the process of production sheets of pies and rolls process technological parameters and characteristics of product at certain stages of the process is controled. Microclimatic conditions are monitored so the final product is microbiologically safe and could be the placed on the market.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:485378
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 on2015-11-02 12:23:21