prikaz prve stranice dokumenta TEHNOLOGIJA PROIZVODNJE I KONTROLA KVALITETE VAFEL LISTOVA
  Download
PDF 967.06 KB
undergraduate thesis
TEHNOLOGIJA PROIZVODNJE I KONTROLA KVALITETE VAFEL LISTOVA
2019. urn:nbn:hr:128:013288
Herc, Vilim
Karlovac University of Applied Sciences
The Department of Food Processing Technology

Cite this document

Herc, V. (2019). TEHNOLOGIJA PROIZVODNJE I KONTROLA KVALITETE VAFEL LISTOVA (Undergraduate thesis). Karlovac: Karlovac University of Applied Sciences. Retrieved from https://urn.nsk.hr/urn:nbn:hr:128:013288

Herc, Vilim. "TEHNOLOGIJA PROIZVODNJE I KONTROLA KVALITETE VAFEL LISTOVA." Undergraduate thesis, Karlovac University of Applied Sciences, 2019. https://urn.nsk.hr/urn:nbn:hr:128:013288

Herc, Vilim. "TEHNOLOGIJA PROIZVODNJE I KONTROLA KVALITETE VAFEL LISTOVA." Undergraduate thesis, Karlovac University of Applied Sciences, 2019. https://urn.nsk.hr/urn:nbn:hr:128:013288

Herc, V. (2019). 'TEHNOLOGIJA PROIZVODNJE I KONTROLA KVALITETE VAFEL LISTOVA', Undergraduate thesis, Karlovac University of Applied Sciences, accessed 18 April 2024, https://urn.nsk.hr/urn:nbn:hr:128:013288

Herc V. TEHNOLOGIJA PROIZVODNJE I KONTROLA KVALITETE VAFEL LISTOVA [Undergraduate thesis]. Karlovac: Karlovac University of Applied Sciences; 2019 [cited 2024 April 18] Available at: https://urn.nsk.hr/urn:nbn:hr:128:013288

V. Herc, "TEHNOLOGIJA PROIZVODNJE I KONTROLA KVALITETE VAFEL LISTOVA", Undergraduate thesis, Karlovac University of Applied Sciences, Karlovac, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:128:013288

Please login to the repository to save this object to your list.
Metadata
TitleTEHNOLOGIJA PROIZVODNJE I KONTROLA KVALITETE VAFEL LISTOVA
Title (english)WAFERS PRODUCTION TECHNOLOGY AND QUALITY OF WAFER LEAFS
AuthorVilim Herc
MentorSandra Zavadlav (mentor)
Committee memberMarijana Blažić (predsjednik povjerenstva)
Committee memberBojan Matijević (član povjerenstva)
Committee memberSandra Zavadlav (član povjerenstva)
GranterKarlovac University of Applied Sciences
(The Department of Food Processing Technology)
Karlovac
Defense date and country2019-09-12, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Napolitanka ili vafel je proizvod koji spadaju u skupinu konditorskih proizvoda, te se grupiraju prema osnovnim sirovinama u četiri grupe: kakao proizvodi, bombonski proizvodi, snack proizvodi i brašneno konditorski proizvodi. Vafel proizvod je prehrambeni proizvod, srodan keksu, koji se sastoji od vafel-listova i punjenja, a prema obliku, možemo ga svrstati na: cjevasti (holipe), ravni, reljefni ili ostalih oblika. Cilj ovog rada bio je analizirati kvalitetu osnovne sirovine te usporediti s kvalitetom finalnog proizvoda odnosno vafel lista i zaključiti koliki je utjecaj kemijskog sastava sirovine na poluproizvod u samom tehnološkom procesu proizvodnje. Dobiveni rezultati iz prve tablice pokazuju analizu brašna koje se koristi u procesu izrade vafel listova. Kod analiziranja brašna provede se analize udjela vode u brašnu, udjela vlažnog ljepka i analiza veličine čestica brašna. Druga tablica pokazuje analizu tijesta brašna kod kojeg se analizira postotak upijanja vode, rastezanje tijesta, maksimalan viskozitet, pepeo i stupanj kiselosti. Treća tablica pokazuje analizu vafel listova kod kojih se analizira udio i udio masti.
Abstract (english)
A wafer product falls into, a group of confectionery products. The confectionery products are classified in four groups according to raw materials used: Cocoa products, Sugar Confectionery, Snack Products, and Flour Confectionery. The aim of this thesis was to analyze the qualitative basic and comparable quality of final products and to conclude the impact of the chemical composition of the raw material on the semi-product in the technological process itself. The results from the first table show the analysis of the flour used in the process of making vafel leaves. Analysis of flour is carried out by analyzing the proportion of water in flour. The second table shows the analysis of dough flour analyzes the percentage of water absorption, dough tensile, maximum viscosity, ash and acidity. The third table shows the analysis of the vafel leafs in which the proportion and the fat content are analyzed.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:128:013288
Study programmeTitle: Food processing technology; specializations in: Milk processing, Brewing industry
Course: Milk processing
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 resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2020-01-23 13:02:39