prikaz prve stranice dokumenta USPOREDBA KVALITETE CRNOG I BIJELOG BRAŠNA
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undergraduate thesis
USPOREDBA KVALITETE CRNOG I BIJELOG BRAŠNA
2017. urn:nbn:hr:112:847366
Čutić, Mihaela
Polytehnic in Pozega
Biotechnical department

Cite this document

Čutić, M. (2017). USPOREDBA KVALITETE CRNOG I BIJELOG BRAŠNA (Undergraduate thesis). Požega: Polytehnic in Pozega. Retrieved from https://urn.nsk.hr/urn:nbn:hr:112:847366

Čutić, Mihaela. "USPOREDBA KVALITETE CRNOG I BIJELOG BRAŠNA." Undergraduate thesis, Polytehnic in Pozega, 2017. https://urn.nsk.hr/urn:nbn:hr:112:847366

Čutić, Mihaela. "USPOREDBA KVALITETE CRNOG I BIJELOG BRAŠNA." Undergraduate thesis, Polytehnic in Pozega, 2017. https://urn.nsk.hr/urn:nbn:hr:112:847366

Čutić, M. (2017). 'USPOREDBA KVALITETE CRNOG I BIJELOG BRAŠNA', Undergraduate thesis, Polytehnic in Pozega, accessed 09 January 2025, https://urn.nsk.hr/urn:nbn:hr:112:847366

Čutić M. USPOREDBA KVALITETE CRNOG I BIJELOG BRAŠNA [Undergraduate thesis]. Požega: Polytehnic in Pozega; 2017 [cited 2025 January 09] Available at: https://urn.nsk.hr/urn:nbn:hr:112:847366

M. Čutić, "USPOREDBA KVALITETE CRNOG I BIJELOG BRAŠNA", Undergraduate thesis, Polytehnic in Pozega, Požega, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:112:847366

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Metadata
TitleUSPOREDBA KVALITETE CRNOG I BIJELOG BRAŠNA
Title (english)COMPARING THE QUALITY OF WHITE AND DARK FLOUR
AuthorMihaela Čutić
MentorAna Mrgan (mentor)
Committee memberHelena Marčetić (predsjednik povjerenstva)
Committee memberAna Mrgan (član povjerenstva)
Committee memberValentina Obradović (član povjerenstva)
GranterPolytehnic in Pozega
(Biotechnical department)
Požega
Defense date and country2017-11-24, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Brašno je proizvod dobiven višestrukim usitnjavanjem i prosijavanjem zrna žitarica, leguminoza, gomolja, sjemena uljarica te drugih biljaka. Pšenično brašno se upotrebljava kao osnovna sirovina u proizvodnji kruha, peciva, keksa, tjestenine i slastica, te kao dodatak u pripremi raznih jela. Uz pšenično brašno za proizvodnju kruha, još se u velikim količinama koristi i raženo brašno. Kruhom i proizvodima od pšeničnog brašna u svijete se hrani oko 70 % stanovništva. U ovome radu analizirana je kvaliteta pšenice i od nje dobivenog brašna, odnosno njihov kemijski sastav, te reološka svojstva tijesta, radi određivanja tehnološke kvalitete. Analizirala se kvaliteta dva različita tipa brašna, T-550 i T-1100. Analiza je rađena pomoću farinografskih i ekstenzografskih ispitivanja, određen je udio vlage i pepela, radi određivanja tipa brašna, te je određena količina i kvaliteta glutena.
Abstract (english)
Flour is a product made by multiple grinding and sifting the grains of cereals, legumes, bulbs, oil plants seeds and other plants. Wheat flour is used as the main raw material in the production of bread, rolls, biscuits, pasta and pastry and as an additive in preparation of various foods. Besides wheat flour, rye flour is also used in great quantities in the production of bread. 70 per cent of the world's population consumes bread and other products made of wheat flour. This paper analyses the quality of wheat and flour made from it, their chemical structure and rheological properties of dough in order to determine technological quality. Quality of two different flour types, T-550 and T-1100, is analysed. The analysis is conducted by using farinographic and extensographic tests. The percentage of moisture and ash is defined to determine the type of flour and the quantity and quality of gluten is also determined.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:112:847366
Study programmeTitle: Food Technology
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (stručni/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 on2017-12-12 11:45:19