Naslov
Parametri kvalitete nekih vrsta kruha na tržištu Slavonije
(Quality parameters of certain bread types at Slavonian market)

Autori
Primorac, Ljiljana ; Pitlik, Nada ; Ugarčić-Hardi, Žaneta ; Jukić, Marko

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Abstract Book International Congress FLOUR - BREAD ´03 / Ugarčić-Hardi, Žaneta - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2003, 65-65

Skup
International Congress FLOUR - BREAD ´03, 4th Croatian Congress of Cereal Technologists

Mjesto i datum
Opatija, Hrvatska, 19.11.2003. - 22.11.2003

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
parametri kvalitete; vrste kruha
(quality parameters; bread types)

Sažetak
For the last twenty years we have witnessed a significant increase of an assortment of bakery products at Croatian market. Some of these products have been ascribed high biological value and beneficial influence on human health. The existing regulations prescribe a small number of quality parameters for the final products. As regards the basic bread types, the rules refer only to sensory properties, water content and sourness. The aim of this paper was to compare some quality parameters (water content, ash, fibers, proteins, fats and carbohydrates) of the most common bread types in Slavonia. The following bread types were analysed: white bread (from flour T-500), half-white bread (flour T-800 and T-850), corn bread, rye bread, wholemeal bread and "Bakin" (Grandmother's) bread, 59 samples in total. The samples were obtained from small producers, and the names were taken from the sample documentation. The examined bread samples differed in the ash content (p<0.05), fibers, fats and carbohydrates. Wholemeal bread had the largest amount of mineral substances, while "Bakin" bread had the richest fiber share. The analysed quality parameters ranged to a great extent for most samples. The samples categorized as rye and corn bread were mixed rye and mixed corn bread. Water content was low in all samples regarding the present regulations.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA