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undergraduate thesis
PRAĆENJE KVALITETE BRAŠNA ZA PROIZVODNU PURPUR KRUHA
2018. urn:nbn:hr:112:985463
Draksler, Marija
Polytehnic in Pozega
Biotechnical department

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Draksler, M. (2018). PRAĆENJE KVALITETE BRAŠNA ZA PROIZVODNU PURPUR KRUHA (Undergraduate thesis). Požega: Polytehnic in Pozega. Retrieved from https://urn.nsk.hr/urn:nbn:hr:112:985463

Draksler, Marija. "PRAĆENJE KVALITETE BRAŠNA ZA PROIZVODNU PURPUR KRUHA." Undergraduate thesis, Polytehnic in Pozega, 2018. https://urn.nsk.hr/urn:nbn:hr:112:985463

Draksler, Marija. "PRAĆENJE KVALITETE BRAŠNA ZA PROIZVODNU PURPUR KRUHA." Undergraduate thesis, Polytehnic in Pozega, 2018. https://urn.nsk.hr/urn:nbn:hr:112:985463

Draksler, M. (2018). 'PRAĆENJE KVALITETE BRAŠNA ZA PROIZVODNU PURPUR KRUHA', Undergraduate thesis, Polytehnic in Pozega, accessed 05 April 2025, https://urn.nsk.hr/urn:nbn:hr:112:985463

Draksler M. PRAĆENJE KVALITETE BRAŠNA ZA PROIZVODNU PURPUR KRUHA [Undergraduate thesis]. Požega: Polytehnic in Pozega; 2018 [cited 2025 April 05] Available at: https://urn.nsk.hr/urn:nbn:hr:112:985463

M. Draksler, "PRAĆENJE KVALITETE BRAŠNA ZA PROIZVODNU PURPUR KRUHA", Undergraduate thesis, Polytehnic in Pozega, Požega, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:112:985463

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Metadata
TitlePRAĆENJE KVALITETE BRAŠNA ZA PROIZVODNU PURPUR KRUHA
Title (english)MONITORING QUALITY FLOUR FOR PRODUCING BREAD PURPUR
AuthorMarija Draksler
MentorSvjetlana Škrabal (mentor)
Committee memberHelena Marčetić (predsjednik povjerenstva)
Committee memberSvjetlana Škrabal (član povjerenstva)
Committee memberValentina Obradović (član povjerenstva)
GranterPolytehnic in Pozega
(Biotechnical department)
Požega
Defense date and country2018-05-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
radu je praćena kvaliteta brašna za proizvodnju purpur kruha. Pod brašnom se u uţem smislu podrazumijevaju proizvodi dobiveni mljevenjem i prosijavanjem ţitarica pšenice, raţi, ječma, zobi, kukuruza, i dr. Povećanjem stupnja izmeljavanja povećava se količina pepela, proteina, masti, enzima, vitamina i sirovih vlakana, a smanjuje količina škroba u brašnu. Brašno se po kemijskom sastavu sastoji od organskih tvari: proteina, masti, škroba, topljivih šećera, celuloze, vitamin i enzima, neorganske... More tvari, vode i mineralnih tvari. Proizvodnja purpur kruha nastaje od stare i rijetke, malo poznatog tipa purpur pšenice. Sama po sebi vrlo je specifična zbog svoje purpurne (ljubičaste) boje, što odreĎuje i sam naziv kruha. Purpurnu boju daju prisutni antocijani, prirodni pigmenti otopljeni u staničnom soku, vakuolama i epidermalnom tkivu biljaka. Less
Abstract (english)
In this paper the quality of flour has been followed for the production of purpur bread. Flour in the narrower sense include products obtained by grinding and sowing grain of wheat, rye, barley, oats, maize, etc. By increasing the rate of melting, the amount of ashes, protein, fat, enzymes, vitamins and raw fibers increases and reduces the amount starch in flour. The flour based on the chemical composition consists of organic substances: protein, fat, starch, soluble sugars, cellulose,... More vitamin and enzymes, inorganic substances, water and mineral substances. The production of purpur bread comes from the old and rare, little - known pur - wheat type. It is very specific in itself because of its purple (purple) color, which determines the ver name of bread itself. The purple color gives the present anthocyanins, natural pigments dissolved in cellular juice, vacuoles, and epidermal tissue of the plant. Less
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:112:985463
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2018-06-12 09:20:19
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