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undergraduate thesis
Pekarski proizvodi na osnovi lisnatog tijesta
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. urn:nbn:hr:109:855687
Farago, Nives
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

Farago, N. (2015). Pekarski proizvodi na osnovi lisnatog tijesta (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:855687

Farago, Nives. "Pekarski proizvodi na osnovi lisnatog tijesta." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:855687

Farago, Nives. "Pekarski proizvodi na osnovi lisnatog tijesta." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:855687

Farago, N. (2015). 'Pekarski proizvodi na osnovi lisnatog tijesta', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:855687

Farago N. Pekarski proizvodi na osnovi lisnatog tijesta [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2015 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:855687

N. Farago, "Pekarski proizvodi na osnovi lisnatog tijesta", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:109:855687

Metadata
TitlePekarski proizvodi na osnovi lisnatog tijesta
Title (english)Bakery products based on the puff dough
AuthorNives Farago
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 country2015-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Proizvodnja lisnatog tijesta zahtjeva vještine temeljene na eksperimentalnim dostignućima kroz različite recepture i tehnologije vođenja procesa. Razlikujemo kvasno i beskvasno lisnato tijesto koje može biti hlađeno ili zamrznuto, nenadjeveno ili nadjeveno slatkim, odnosno slanim nadjevom. Lisnato tijesto sastoji se od devet sastojaka koje varijacijom daju niz različitih slanih, odnosno slatkih proizvoda. Sve komponente su podjednako važne, jer o njima ovisi koji finalni proizvod ćemo dobiti, ali bez dobrog brašna nema ni dobrog finalnog proizvoda. Cilj ovog rada je predstaviti neke proizvode od lisnatog tijesta, te tehnologije dobijanja lisnatog tijesta.
Abstract (english)
Production of a puff dough demands skills obtained through experimental results of different recipies and technical process control. There is two distinct types, yeasted and unyeasted laminated puff dough. Both which can be refrigerated or frozen and can be filled if required with sweet or savoury ingredients. Puff dough consists of nine ingredients which can vary with the choice of topping. Of these ingredients the most important is good quality flour which is essential for a satisfactory finished product. The aim of this final test is to introduce the reader to some of the many products made with puff dough and the associated manufacturing processes.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:855687
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2015-12-07 10:06:32