prikaz prve stranice dokumenta Proizvodne linije Tvornice Karolina d.o.o.
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undergraduate thesis
Proizvodne linije Tvornice Karolina d.o.o.
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. urn:nbn:hr:109:746885
Kotris, Maja
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

Cite this document

Kotris, M. (2017). Proizvodne linije Tvornice Karolina d.o.o. (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:746885

Kotris, Maja. "Proizvodne linije Tvornice Karolina d.o.o.." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:746885

Kotris, Maja. "Proizvodne linije Tvornice Karolina d.o.o.." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:746885

Kotris, M. (2017). 'Proizvodne linije Tvornice Karolina d.o.o.', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:746885

Kotris M. Proizvodne linije Tvornice Karolina d.o.o. [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2024 April 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:746885

M. Kotris, "Proizvodne linije Tvornice Karolina d.o.o.", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:746885

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Metadata
TitleProizvodne linije Tvornice Karolina d.o.o.
Title (english)Production lines of factory Karolina Ltd.
AuthorMaja Kotris
MentorĐurđica Ačkar (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Carbohydrates Technology)
Osijek
Defense date and country2017-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovoga rada je bio prikazati proizvodnju keksa, vafla, trajnog slanog peciva i ekstrudiranih snack-proizvoda. Međusobno se razlikuju u načinu pripreme sirovina, primijenjenoj recepturi, strukturi dobivenog tijesta te načinu pečenja. Vafel list je proizvod nastao pečenjem tekućeg tijesta što rezultira njegovom poroznom strukturom. Keksi su proizvodi dobiveni pečenjem tvrdog oblikovanog tijesta, a trajno slano pecivo su proizvodi čije se tijesto nakon zamjesa i oblikovanja uranja u lužnatu otopinu kako bi se postigla prhka površina i sjaj. Snack-proizvodi se dobivaju procesom ekstrudiranja. U svakom poglavlju opisan je način pripreme sirovina i tehnološki postupak proizvodnje navedenih proizvoda.
Abstract (english)
The aim of this thesis was to present the production of biscuits, wafers, long-life pastry and extruded snack products. They differ in the way raw materials are prepared, in the application of a certain recipe, in the obtained structure of the dough and the way of baking. Wafer sheet is a product made by baking liquid dough which results in its porous structure. Biscuits are products obtained by baking hard and moulded dough. Long-life pastry is a product which should be immersed in an alkaline solution after mixing of the dough what results in a friable and shiny surface. Snack products are made by extrusion. In each chapter, tehnological process of the production and methods of preparing raw materials are described.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:746885
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 on2018-01-15 11:59:41