Pregled bibliografske jedinice broj: 797908
Consumers' behaviour regarding bread and baking counsumption
Consumers' behaviour regarding bread and baking counsumption // Proceeding of the 6th international congress Flour-bread '11. / Koceva Komlenić Daliborka, Jukić Marko (ur.).
Osijek: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2012. str. 563-570 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)
CROSBI ID: 797908 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Consumers' behaviour regarding bread and baking
counsumption
Autori
Lončarić, Ružica ; Tolušić, Zdravko ; Ranogajec, Ljubica
Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni
Izvornik
Proceeding of the 6th international congress Flour-bread '11.
/ Koceva Komlenić Daliborka, Jukić Marko - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2012, 563-570
Skup
6th international congress Flour-bread '11.
Mjesto i datum
Opatija, Hrvatska, 12.10.2011. - 14.10.2011
Vrsta sudjelovanja
Poster
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
bread ; baking ; consumers' preferences ; consumption pattern
Sažetak
Bread and other foodstuffs from cereals are fundamental food in many part of the world. However, consumer preferences, especially in western countries are changing. Conventional bread (white bread) often is replaced with healthier kinds of bread: bread with seeds, bread of integral flour etc. The aim of this paper was to research consumer preferences and their behavior regarding bread and baking in Eastern Croatia. Results of a market research study based on questionnaire (n=100) are presented on consumer trends in consumption of bread and small bakery products in 2011. Findings are discussed with reference to: frequency of consumption ; consumption patterns ; consumer preferences for particular types of bread and baking ; eating habits etc. Average bread consumption of respondents is 83 kg p.c. per year. Consumers mostly buy bread daily (69%) and baking a few times in week (48%). Consumers prefer mixed and brown bread while among baking they prefer rolls and croissants. Consumers mostly purchase bread in bakeries. The most preferred bread characteristic is taste and freshness. Respondents claim to consume bread 2.3 times per day (almost equally distributed between meals) when bread take very important role in complete meal.
Izvorni jezik
Engleski
Znanstvena područja
Poljoprivreda (agronomija)
POVEZANOST RADA
Ustanove:
Fakultet agrobiotehničkih znanosti Osijek
