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undergraduate thesis
Pekarski kvasac
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. urn:nbn:hr:109:813934
Juranić, Sanja
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Cereal Technology

Cite this document

Juranić, S. (2009). Pekarski kvasac (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:813934

Juranić, Sanja. "Pekarski kvasac." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:813934

Juranić, Sanja. "Pekarski kvasac." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:813934

Juranić, S. (2009). 'Pekarski kvasac', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:813934

Juranić S. Pekarski kvasac [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2009 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:813934

S. Juranić, "Pekarski kvasac", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:109:813934

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Metadata
TitlePekarski kvasac
Title (english)Baker's yeast
AuthorSanja Juranić
MentorDaliborka Koceva Komlenić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Cereal Technology)
Osijek
Defense date and country2009-07-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Tema završnog rada je pekarski kvasac, Saccharomyces cerevisiae. On se u proizvodnji pekarskih proizvoda koristi još od davnina i neophodan je za dobar razvoj tijesta i kruha. Kvasac je jednostanični organizam koji sadrži kompleks enzima pomoću kojih fermetira šećere uz nastajanje etanola i CO2. Ugljični dioksid utječe na razvoj tijesta i završni volumen. Primjena raznih dodataka može utjecati na aktivnost kvasca u tijestu. Kvasci se proizvode u različitim oblicima ovisno o zahtjevima koji se žele postići i vrsti pekarskog proizvoda koji se želi proizvesti. Tehnologija koja se bavi proizvodnjom kvasca je puno napredovala te se mogu proizvesti kvasci posebno određenih osobina. Melasa je osnovna sirovina za proizvodnju pekarskog kvasca. Za dizanje tijesta se osim kvasaca mogu koristiti i razni kemijski spojevi, ali se najbolje osobine dizanog tijesta postižu primjenom pekarskog kvasca.
Abstract (english)
This final labour is about baker's yeast, Saccharomyces cerevisiae. The use of yeast in bredmaking is very old and it is essential for good dough and bread development. Yeast is one single sell organism which contains enzyme complex which converts sugars to ethanol and carbon dioxide. Carbon dioxide has influence on dough development and final bread volume. Usage of additives can influence on yeast activity in dough. Yeast is produced in various forms which depend of certain demands and type of bread form. Technology of breadmaking is so much improved that can produce yeasts with specific characteristics. Molasses are basic material for baker's yeast production. Except usage of yeast, different chemical leavening can be used but the best characteristics have the one with baker's yeast.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:813934
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 on2015-11-02 11:04:52

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