PRAĆENJE KVALITETE BRAŠNA ZA PROIZVODNU PURPUR KRUHA

Draksler, Marija

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undergraduate thesis

PRAĆENJE KVALITETE BRAŠNA ZA PROIZVODNU PURPUR KRUHA

Požega: Polytehnic in Pozega, 2018. urn:nbn:hr:112:985463

Draksler, Marija

Polytehnic in Pozega
Biotechnical department

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APA 6th Edition

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

MLA 8th Edition

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

Chicago 17th Edition

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

Harvard

Draksler, M. (2018). 'PRAĆENJE KVALITETE BRAŠNA ZA PROIZVODNU PURPUR KRUHA', Undergraduate thesis, Polytehnic in Pozega, accessed 06 December 2023, https://urn.nsk.hr/urn:nbn:hr:112:985463

Vancouver

Draksler M. PRAĆENJE KVALITETE BRAŠNA ZA PROIZVODNU PURPUR KRUHA [Undergraduate thesis]. Požega: Polytehnic in Pozega; 2018 [cited 2023 December 06] Available at: https://urn.nsk.hr/urn:nbn:hr:112:985463

IEEE

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

Cite this item: https://urn.nsk.hr/urn:nbn:hr:112:985463

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Metadata

Title	PRAĆENJE KVALITETE BRAŠNA ZA PROIZVODNU PURPUR KRUHA
Title (english)	MONITORING QUALITY FLOUR FOR PRODUCING BREAD PURPUR
Author	Marija Draksler
Mentor	Svjetlana Škrabal (mentor)
Committee member	Helena Marčetić (predsjednik povjerenstva)
Committee member	Svjetlana Škrabal (član povjerenstva)
Committee member	Valentina Obradović (član povjerenstva)
Granter	Polytehnic in Pozega (Biotechnical department) Požega
Defense date and country	2018-05-25, 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 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.
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, 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.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:112:985463
Study programme	Title: 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 resource	Text
File origin	Born digital
Access conditions	Open access
Terms of use
Repository	Repository of Polytechnic in Pozega
Created on	2018-06-12 09:20:19

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