Development of new recipes for traditional Montenegrin food, Priganice
| dc.contributor.advisor | Sipos, Péter | |
| dc.contributor.advisor | Fekete, István | |
| dc.contributor.author | Marković, Filip | |
| dc.contributor.department | DE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási Kar | |
| dc.date.accessioned | 2024-01-08T13:09:22Z | |
| dc.date.available | 2024-01-08T13:09:22Z | |
| dc.date.created | 2023-10-25 | |
| dc.description.abstract | In this thesis, an examination of the traditional Balkan snack, "Priganice," was conducted, with a focus on variations in its preparation and their impact on texture. . Priganice are traditionally made from white wheat flour, yeast, water, and a small amount of salt and sugar. After preparing the dough, it is allowed to rest for at least an hour before being fried in oil. The aim of this study was to explore and analyze different variations of Priganice, incorporating elements like wholegrain flour, freezing the dough, and baking with hot steam. These variations were tested and compared to traditional Priganice to examine their texture, specifically focusing on hardness and springiness. The research sought to understand how these variations in ingredients and preparation methods affected the sensory qualities of the final product | |
| dc.description.course | Food Engineering | |
| dc.description.degree | BSc/BA | |
| dc.format.extent | 51 | |
| dc.identifier.uri | https://hdl.handle.net/2437/364588 | |
| dc.language.iso | en | |
| dc.rights.access | Hozzáférhető a 2022 decemberi felsőoktatási törvénymódosítás értelmében. | |
| dc.subject | priganice | |
| dc.subject | traditional food | |
| dc.subject | food | |
| dc.subject | texture analysis | |
| dc.subject.dspace | DEENK Témalista::Mezőgazdaságtudomány | |
| dc.title | Development of new recipes for traditional Montenegrin food, Priganice |