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undergraduate thesis
Kvarenje pekarskih proizvoda uzrokovano plijesnima
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. urn:nbn:hr:109:445742
Grgić, Ilija
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

Cite this document

Grgić, I. (2013). Kvarenje pekarskih proizvoda uzrokovano plijesnima (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:445742

Grgić, Ilija. "Kvarenje pekarskih proizvoda uzrokovano plijesnima." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:445742

Grgić, Ilija. "Kvarenje pekarskih proizvoda uzrokovano plijesnima." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:445742

Grgić, I. (2013). 'Kvarenje pekarskih proizvoda uzrokovano plijesnima', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:445742

Grgić I. Kvarenje pekarskih proizvoda uzrokovano plijesnima [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2013 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:445742

I. Grgić, "Kvarenje pekarskih proizvoda uzrokovano plijesnima", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:109:445742

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Metadata
TitleKvarenje pekarskih proizvoda uzrokovano plijesnima
Title (english)Spoilage of Bakery Products Caused by Molds
AuthorIlija Grgić
MentorMarko Jukić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Carbohydrates Technology)
Osijek
Defense date and country2013-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Pokvarena hrana može se definirati kao hrana koja je oštećena, što je čini nepoželjnom za ljudsku prehranu. Pekarski proizvodi su važan dio ravnomjerne prehrane i velika raznovrsnost takvih proizvoda može se naći na policama u supermarketima. Međutim, pekarski proizvodi, kao i druga prerađena hrana, podliježu fizikalnim, kemijskim i mikrobiološkim kvarenjima. Dok su fizikalna i kemijska kvarenja ograničena rokom upotrebe za pekarske proizvode niske ili srednje vlažnosti, mikrobiološko kvarenje bakterijama, kvascima i plijesnima je problem za proizvode velike vlažnosti. Plijesan predstavlja najveći problem kod kvarenja i dužoj održivosti samih proizvoda nakon pečenja. Mnogo industrijski proizvedenih pekarskih proizvoda proizlaze iz procesa pečenja na sterilnim površinama, međutim korištenje poslije pečenja može lako da dovede do gljivičnih i mikrobioloških površinskih zagađenja koja su rezultat eksploatacije kako zagađivačima iz zraka tako i u kontaktu sa priborom. Ovaj rad je fokusiran na mikrobiološko kvarenje pekarskih proizvoda, a posebno krvarenje uzrokovano plijesnima i njihova zaštita od kvarenja. Sam proces mljevenja i nakupljanje ostataka u tvornici na opremi također predstavlja značajan izvor mikrobiološke kontaminacije. Povećanje broja mikroorganizama u poluproizvodima znači da se u nekim mlinovima, mikroorganizmi (posebice sporogene vrste) mogu nalaziti na opremi i da mogu negativno utjecati na kvalitetu krajnjeg proizvoda. Obraćanje pažnje na higijenu u mlinu je važan korak u proizvodnji brašna i drugih frakcija sa malim brojem mikroorganizama. Bitno je voditi računa o kontroli higijene radnika, opreme, pogona, ali i same sirovine. Pekarske proizvode možemo održati duže trajnima različitim postupcima zaštite, kao što su upotreba zračenja, pakiranje u modificiranoj atmosferi, te upotrebom konzervansa.
Abstract (english)
Spoiled food may be defined as a food that has been damaged or injured so as to make it undesirable for human consumption. Bakery products are an important part of a balanced diet and a wide variety of such products can be found on supermarket shelves. However, bakery products, like many processed foods, are subject to physical, chemical and microbiological spoilage. While physical and chemical spoilage limits the shelf life of low and intermediate moisture bakery products, microbiological spoilage by bacteria, yeast and molds is the concern in high moisture products. Mold is the biggest problem with spoilage and longer sustainability of the products after baking. Many industrially produced baked goods emerge from the baking process with a surface that is essentially sterile but post bake handling can quickly lead to fungal, microbial surface contamination as a result of exposure to airborne contaminants as well as equipment contact. This present review is focused on the microbial spoilage of bakery products and its control by preservatives. The milling process and the accumulation of debris on the equipment in the plant is also a significant source of microbial contamination. Increasing the number of microorganisms in the intermediate means that, in some mills, microorganisms (especially spores types) can be placed on the equipment that could adversely affect the quality of the end product. Paying attention to hygiene in the mill is an important step in the production of flour and other factions with small numbers of organisms. It is important to take account of the control of hygiene of workers, equipment, facilities, and the raw materials. Bread can be held for longer lasting protection of various procedures, such as the use of radiation, modified atmosphere packaging, and the use of preservatives.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:445742
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
RepositoryRepository of the Faculty of Food Technology Osijek
Created on2015-10-02 15:03:40

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