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master's thesis
Ispitivanje sladarske kakvoće sorte pšenice Adriana
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. urn:nbn:hr:109:221375
Grozaj, Krunoslav
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Bioprocess Engineering

Cite this document

Grozaj, K. (2010). Ispitivanje sladarske kakvoće sorte pšenice Adriana (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:221375

Grozaj, Krunoslav. "Ispitivanje sladarske kakvoće sorte pšenice Adriana." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:221375

Grozaj, Krunoslav. "Ispitivanje sladarske kakvoće sorte pšenice Adriana." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:221375

Grozaj, K. (2010). 'Ispitivanje sladarske kakvoće sorte pšenice Adriana', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 18 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:221375

Grozaj K. Ispitivanje sladarske kakvoće sorte pšenice Adriana [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2010 [cited 2024 April 18] Available at: https://urn.nsk.hr/urn:nbn:hr:109:221375

K. Grozaj, "Ispitivanje sladarske kakvoće sorte pšenice Adriana", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:109:221375

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Metadata
TitleIspitivanje sladarske kakvoće sorte pšenice Adriana
Title (english)Research on malting properties of wheat variety Adriana
AuthorKrunoslav Grozaj
MentorVinko Krstanović (mentor)
MBZ: 235062
Committee memberDaliborka Koceva Komlenić (član povjerenstva)
Committee memberVinko Krstanović (član povjerenstva)
MBZ: 235062
Committee memberJurislav Babić (član povjerenstva)
Committee memberVedran Slačanac (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Bioprocess Engineering)
Osijek
Defense date and country2010-07-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Ispitavana su sladarska svojstva domaće konditorske sorte pšenice Adriana za potrebe proizvodnje svijetlog pivarskog slada. Čisto, dorađeno zrno dobiveno od Bc Instituta Zagreb podvrgnuto je pokusnom mikroslađenju po standardnom postupku za mikroslađenja pšenice u cilju proizvodnje pšeničnog svijetlog slada, tijekom dvije uzastopne sezone (2007. i 2008.). Ustanovljavani su polazni pokazatelji kakvoće, pokazatelji kakvoće postupka mikroslađenja (zeleni slad), te gotovog slada. Dobiveni rezultati upućuju na to da ispitivana sorta može poslužiti kao podloga za selekciju sladarske sorte prema svim bitnim pokazateljima kakvoće gotovog slada. Sorta pokazuje lošije vrijednosti za aktivnost α-amilaze, ukupnu dijastatsku snagu ali se to ne odražava na pokazatelje konačna prevrelosti, udio α-amino N, i udio topljivog N u sladovini. Sorta Adriana se može svrstati u II sladarsku kvalitativnu grupu.
Abstract (english)
The aim of this work was to investigate malting properties of domestic confectionery wheat variety Adriana for pale malt production. Clean, conditioned grain obtained from Bc Institute Zagreb (10 kg) underwent three different procedures of experimental micromalting (standard malting procedure for beer barley, standard procedure for producing pale malt from wheat and modified procedure). Experiments were conducted during two seasons (2008 and 2009). Initial quality indicators, quality indicators of micromalting procedure (green malt) and quality indicators of malt were determined. Obtained results showed that this variety by all its substantial malt quality indicators (fine and coarse extract, total and soluble proteins, Kolbach index, viscosity, saccharification time, lautering time, and Hortong number) can be used for malting. Adriana showed inferior values for α-amilase activity and diastatic power, but this does not effect the final attenuation indicators such as share of α-amino N and share of soluble N in wort. Wheat cultivar Adriana can be classified into II malting qualitative group.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:221375
ProjectNumber: 113-1780691-0538
Title: Unapređenje zdravstvene sigurnosti u proizvodnji i preradbi žitarica
Title: Improvement of food safety in production and processing of cereals
Leader: Vinko Krstanović
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
Study programmeTitle: Food Technology and Process Engineering
Study programme type: university
Study level: graduate
Academic / professional title: diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva (diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva)
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 on2015-11-09 11:08:02

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