Production of different types of bread and bakery products

Σκένδος, Ευάγγελος (2018) Production of different types of bread and bakery products. Masters thesis, ΤΕΙ Δυτικής Μακεδονίας.

Text MACF9_2018.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial No Derivatives. Download (1MB)

Abstract

Greek Legislation distinguishes two types of products made from flour, bread and pastries. The name "Artos" (without any other indication) is attributed to a product made by baking in special ovens under defined conditions of mass consisting of wheat flour, water, dough and a small amount of salt. Where cereal flour or a mixture of cereal flour has been used for making bread, this must bear the name of the cereal, for example "cornmeal", "wheat flour" with rye, etc.1 Raw materials used in making bread must meet all the terms and provisions of the Food and Drink Greek Code. The water used in bakery must be drinkable. The bread must be manufactured and released for consumption by the types and categories of flour referred to in the Food and Drink Greek Code and in accordance with the relevant Marketable Arrangements.1 "Pastries" means products which are manufactured in the same way as bread, with simple or double-stamping, but differ from that to the macroscopic texture and organoleptic characteristics. In addition to the raw materials allowed for the manufacture of bread, other raw materials than those permitted by this Code may be used in the preparation of bakery products, such as milk and its products, eggs, natural sweeteners, must, fats, flavorings, etc.1 In the experimental part of this work, the bread production at a local bakery from the flour selection stage to the stage of sale in the form of a flowchart is described in detail. Images from the production process as well as from the machines used are also displayed.

Item Type:	Thesis (Masters)
Corporate Creators:	Τσιότσιας Αρσένιος
Uncontrolled Keywords:	Gluten, Starch, Cellulose, Vitamin, Potassium, Vitamins B,
Subjects:	Α > Αρτοποιία
Divisions:	Μεταπτυχιακές Διατριβές > ΠΜΣ Ανάλυση και τον Ποιοτικό Έλεγχο Τροφίμων
Depositing User:	Προσωπικό Βιβλιοθήκης
Date Deposited:	26 Jun 2019 07:49
Last Modified:	26 May 2021 07:35
URI:	http://anaktisis.uowm.gr/id/eprint/10007

Ενέργειες (απαιτείται σύνδεση)

View Item