Pregled bibliografske jedinice broj: 337408
Density Determination of Different Types of Unleavened Dough During Baking
Density Determination of Different Types of Unleavened Dough During Baking // ABSTRACT BOOK, 4 th International Congress FLOUR-BREAD'07 6 th Croatian Congress of Cereal Technologists Opatija, October 24-27, 2007. / Ugarčić-Hardi, Žaneta (ur.).
Osijek: TIM PUBLIC d.o.o., 2007. str. 83-83 (poster, međunarodna recenzija, sažetak, znanstveni)
CROSBI ID: 337408 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Density Determination of Different Types of Unleavened Dough During Baking
Autori
Šeruga, Bernarda ; Budžaki, Sandra ; Kiščinal, Aleksandar
Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni
Izvornik
ABSTRACT BOOK, 4 th International Congress FLOUR-BREAD'07 6 th Croatian Congress of Cereal Technologists Opatija, October 24-27, 2007.
/ Ugarčić-Hardi, Žaneta - Osijek : TIM PUBLIC d.o.o., 2007, 83-83
ISBN
978-953-7005-13-9
Skup
4 th International Congress FLOUR-BREAD'07 6 th Croatian Congress of Cereal Technologists Opatija, October 24-27, 2007.
Mjesto i datum
Opatija, Hrvatska, 24.10.2007. - 27.10.2007
Vrsta sudjelovanja
Poster
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
gustoća; beskvasno tijesto; pečenje
(density; unleavened dough; baking)
Sažetak
Density is physical properties of material defined as mass per unit volume. Density is needed in process design, in process calculations, for estimating other properties, and for product characterisation of quality determination. The geometric characteristics of size, shape, volume, surface area, density, and porosity are important in many food materials handling and processing operations. The objective of this study was to determined the density of different type of unleavened dough during baking in temperature interval from 30 °C to 150 °C as function of temperature and moisture of material.
Izvorni jezik
Engleski
Znanstvena područja
Prehrambena tehnologija
POVEZANOST RADA
Projekti:
113-1130471-0592 - Nedestruktivne metode u procesima proizvodnje i čuvanja hrane (Magdić, Damir, MZOS ) ( CroRIS)
113-1130471-0451 - Prijenos topline i toplinska svojstva pri procesiranju hrane (Šeruga, Bernarda, MZOS ) ( CroRIS)
Ustanove:
Prehrambeno-tehnološki fakultet, Osijek
