prikaz prve stranice dokumenta GUBITAK MASE PRI PEČENJU RAZLIČITIH VRSTA KRUHA
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undergraduate thesis
GUBITAK MASE PRI PEČENJU RAZLIČITIH VRSTA KRUHA
2020. urn:nbn:hr:112:957443
Vragović, Dora
Polytehnic in Pozega
Biotechnical department

Cite this document

Vragović, D. (2020). GUBITAK MASE PRI PEČENJU RAZLIČITIH VRSTA KRUHA (Undergraduate thesis). Požega: Polytehnic in Pozega. Retrieved from https://urn.nsk.hr/urn:nbn:hr:112:957443

Vragović, Dora. "GUBITAK MASE PRI PEČENJU RAZLIČITIH VRSTA KRUHA." Undergraduate thesis, Polytehnic in Pozega, 2020. https://urn.nsk.hr/urn:nbn:hr:112:957443

Vragović, Dora. "GUBITAK MASE PRI PEČENJU RAZLIČITIH VRSTA KRUHA." Undergraduate thesis, Polytehnic in Pozega, 2020. https://urn.nsk.hr/urn:nbn:hr:112:957443

Vragović, D. (2020). 'GUBITAK MASE PRI PEČENJU RAZLIČITIH VRSTA KRUHA', Undergraduate thesis, Polytehnic in Pozega, accessed 01 April 2025, https://urn.nsk.hr/urn:nbn:hr:112:957443

Vragović D. GUBITAK MASE PRI PEČENJU RAZLIČITIH VRSTA KRUHA [Undergraduate thesis]. Požega: Polytehnic in Pozega; 2020 [cited 2025 April 01] Available at: https://urn.nsk.hr/urn:nbn:hr:112:957443

D. Vragović, "GUBITAK MASE PRI PEČENJU RAZLIČITIH VRSTA KRUHA", Undergraduate thesis, Polytehnic in Pozega, Požega, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:112:957443

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Metadata
TitleGUBITAK MASE PRI PEČENJU RAZLIČITIH VRSTA KRUHA
Title (english)WEIGHT LOSS WHEN BAKING DIFFERENT TYPES OF BREAD
AuthorDora Vragović
MentorAna Mrgan (mentor)
Committee memberValentina Obradović (predsjednik povjerenstva)
Committee memberAna Mrgan (član povjerenstva)
Committee memberHelena Marčetić (član povjerenstva)
GranterPolytehnic in Pozega
(Biotechnical department)
Požega
Defense date and country2020-09-17, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Kruh je pekarski proizvod koji se dobije miješanjem, oblikovanjem, vrenjem (fermentacijom) i pečenjem tijesta dobivenog od mlinskih proizvoda, uz dodatak drugih sastojaka kao što su voda, pekarski kvasac ili druge tvari za vrenje, soli te drugih dodataka. Od davnine kruh je bio osnovna namirnica u prehrani velikog dijela čovječanstva, a pšenica i raž, dvije su osnovne žitarice čije se brašno koristi za proizvodnju kruha. Danas se oko 70 % svjetske populacije hrani kruhom dobivenim od... More pšeničnog brašna. Osim pšenice i raži na tržištu se nalazi čitav niz različitih vrsta kruha i peciva proizvedenih od različitih žitarica. Svaka vrsta kruha mora biti deklarirana od kojih osnovnih sirovina je proizveden, kao i kolika je masa određenog kruha. Upravo iz ovih razloga u pekarskoj proizvodnji bitno je odrediti točnu masu tijesta prije pečenja da bi se dobila određena masa gotovog proizvoda. Različite vrste kruha imaju različite gubitke mase pri pečenju. Cilj rada je bio pratiti gubitak mase pri pečenju šest različitih vrsta kruhova. Less
Abstract (english)
Bread is a baked good product made by mixing, shaping, fermenting and baking dough which is made from mill products with addition of other ingredients such as water, baker's yeast or other fermentation agents, salt, and other additives. From ancient times, bread has been a staple food in the diet of a large proportion of humanity. Wheat and rye are the two basic grains whose flour is used to produce bread. Today, around 70 % of the world's population eats bread made from wheat... More flour. Apart from wheat and rye, there is a whole range of different types of bread and pastries made from different grains available on the market. Each type of bread must have a label that lists the basic raw materials from which it was made as well as the weight of the specific unit of bread. That is precisely why it is important in the production of baked goods to determine the exact weight of the dough before baking needed to gain the end product of a certain weight. Different types of bread have different baking losses. The aim of this thesis is to observe the weight loss during baking in six different types of bread. Less
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:112:957443
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 on2022-11-15 09:44:29
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