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undergraduate thesis
Primjena enzimskih preparata u pekarstvu
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. urn:nbn:hr:109:418156
Rukavina, Matej
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

Cite this document

Rukavina, M. (2013). Primjena enzimskih preparata u pekarstvu (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:418156

Rukavina, Matej. "Primjena enzimskih preparata u pekarstvu." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:418156

Rukavina, Matej. "Primjena enzimskih preparata u pekarstvu." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:418156

Rukavina, M. (2013). 'Primjena enzimskih preparata u pekarstvu', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 18 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:418156

Rukavina M. Primjena enzimskih preparata u pekarstvu [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2013 [cited 2024 April 18] Available at: https://urn.nsk.hr/urn:nbn:hr:109:418156

M. Rukavina, "Primjena enzimskih preparata u pekarstvu", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:109:418156

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Metadata
TitlePrimjena enzimskih preparata u pekarstvu
Title (english)The Application of Enzymes in Baking
AuthorMatej Rukavina
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 country2013-10-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Postoji svjetski trend udaljavanja od upotrebe kemijskih aditiva prilikom obrade prehrambenih proizvoda. Kao dio ovog trenda, pekari se okreću ka enzimima kao alternativi kemakalijama .Naravno, enzimi su se tijekom povijesti koristili u pekarskoj industriji. lpak, upotreba enzima kao sastojaka formule je relativno nova. Često, enzimi imaju zajedničke učinke kada se koriste u kombinaciji. Ovi efekti se mogu iskoristiti da bi se poboljšala i obrada i kvaliteta krajnjeg proizvoda. Jedna od glavnih prednosti enzima je da se oni smatraju pomoćnim sredstvima u obradi. Oni djeluju tijekom pripreme tijesta / smjese, kao i u ranim fazama pečenja tijesta, prije nego što se inaktivira. Kao takvi, enzimi ne moraju biti navedeni na etiketi proizvoda. lpak, neki enzimi stabilni na toplini mogu preživjeti proces pečenja i tada se moraju deklarirati.
Abstract (english)
There is a worldwide trend of moving away from the use of chemical additives in the processing of food products. As part of this trend, the bakers are turning to enzymes as an alternative substance. Of course, enzymes are used throughout history in the baking industry. However, the use of enzymes such ingredient formula is relatively new. Often, the enzymes have a common effect when used in combination. These effects can be used to improve the processing and the quality of the end product. One of the main advantages of enzymes is that they are considered to aid in the process. They operate during the preparation of the dough / mixture, as in the early stages of baking dough, before inactivating. As such, the enzymes do not havs to be listed on the product label. However, some enzymes are stable at elevated temperatue can survive the baking process and then be declared.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:418156
ProjectNumber: 113-1130475-2722
Title: Unapređenje kakvoće, trajnosti i funkcionalnosti proizvoda na bazi pšenice
Title: Improvement of quality, shelf life and functionality of wheat-based products
Leader: Daliborka Koceva Komlenić
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
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 on2015-10-01 13:57:19

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