Baking Process in the Production of Bakery Products

U ovom završnom radu cilj je bio istražiti proces pečenja pekarskih proizvoda iz dostupne literature. Proces pečenja predstavlja najznačajniji postupak u proizvodnji jer se djelovanjem topline mijenjaju sastojci tijesta i njegova struktura te nastaje proizvod punog okusa i arome. Za dobivanje kvalitetnog finalnog proizvoda potrebno je poznavati sirovine s kojima se raspolaže i radi kao i njihove sastojke koji imaju utjecaj na karakteristike tijesta. Svojstva završnog proizvoda skup su dobro odrađene pripreme i postupka pečenja u kojem se „potvrđuju“ kvalitete tjestenog komada te razvijaju dodatne karakteristike koje će dati aromu, okus i boju proizvoda.The purpose of this paper was to examine the baking process based on the available literature. The baking process is the most important process in production, as the action of heat changes the ingredients of the dough and its structure, producing a product with full flavour and aroma. To obtain a high quality final product, it is necessary to know the raw materials available and how they are processed, as well as their ingredients, which have an influence on the characteristics of the pastry. The characteristics of the final product implies a series of well-prepared procedures and baking processes that "confirm" the quality of the dough piece and develop additional characteristics that make up the aroma, taste and colour of the product