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undergraduate thesis
Amilografsko ispitivanje pšeničnog brašna
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. urn:nbn:hr:109:536591
Jonjić, Maja
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

Cite this document

Jonjić, M. (2013). Amilografsko ispitivanje pšeničnog brašna (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:536591

Jonjić, Maja. "Amilografsko ispitivanje pšeničnog brašna." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:536591

Jonjić, Maja. "Amilografsko ispitivanje pšeničnog brašna." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:536591

Jonjić, M. (2013). 'Amilografsko ispitivanje pšeničnog brašna', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 16 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:536591

Jonjić M. Amilografsko ispitivanje pšeničnog brašna [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2013 [cited 2024 April 16] Available at: https://urn.nsk.hr/urn:nbn:hr:109:536591

M. Jonjić, "Amilografsko ispitivanje pšeničnog brašna", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:109:536591

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Metadata
TitleAmilografsko ispitivanje pšeničnog brašna
Title (english)Wheat Flour Testing by Amylograph
AuthorMaja Jonjić
MentorMarko Jukić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Carbohydrates Technology)
Osijek
Defense date and country2013-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Pecivna svojstva brašna uvelike ovise o želatinizaciji škroba i aktivnosti enzima (α-amilaze). Amilograf daje procjenu o kvaliteti brašna i prikladnosti brašna za različite primjene, podatke o pecivnim karakteristikama brašna, služi za procjenu specijalnih vrsta brašna te pruža pomoć pri kontroli dodatka enzima u postupku proizvodnje pekarskih proizvoda. Princip metode se temelji na zagrijavanju suspenzije brašna i vode te njenom zagrijavanju. Ovisno o viskoznosti suspenzije, mjerni senzor registrira otpor koji suspenzija pruža amilografskoj miješalici. Dobiveni mjerni podaci o promjeni viskoznosti suspenzije daju informacije o kvaliteti pšenice što uvelike doprinosi evaluaciji upotrebna vrijednosti pšenice kao sirovine za preradu u mlinske proizvode za ljudsku prehranu.
Abstract (english)
The baking properties of flour mainly depend on the gelatinization of the starch and on the enzyme activity (α-amylase) in the flour. The amylograph provides assessment of the flour quality, suitability of the flour for various applications, measurement of the baking characteristics of flours, assessment of special flours, as well as control of enzyme addition. Amylographic method principle is based on suspending of flour in water and heated within a rotating bowl. Depending on the viscosity of the suspension, a measuring sensor reaching into the bowl is deflected. This deflection is measured as viscosity over time, i. e. vs. temperature. Those characteristics give information on the quality of wheat which is essential in processing milling products for human consumption.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:536591
ProjectNumber: 113-1130475-2722
Title: Unapređenje kakvoće, trajnosti i funkcionalnosti proizvoda na bazi pšenice
Title: Improvement of quality, shelf life and functionality of wheat-based products
Leader: Daliborka Koceva Komlenić
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology Osijek
Created on2015-10-02 16:00:15

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