prikaz prve stranice dokumenta Development of enzymatic activity in wheat grain during germination process
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Scientific paper - Original scientific paper
Development of enzymatic activity in wheat grain during germination process
In: Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists. / Jukić, Marko; Koceva Komlenić, Daliborka (Ed.). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2014. pp. 304-311. urn:nbn:hr:109:083065
Habschied, Kristina; Šarkanj, Bojan; Krstanović, Vinko; Tišma, Marina; Kramarić, Matija

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Flour - Bread '13 : Proceedings of the 7th International Congress Flour - Bread '13 and 9th Croatian Congress of Cereal Technologists | Book
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Habschied, K., Šarkanj, B., Krstanović, V., Tišma, M. & Kramarić, M. (2014). Development of enzymatic activity in wheat grain during germination process. In M. Jukić, (Ed.), D. Koceva Komlenić, (Ed.), Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists (pp. 304-311). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:083065

Habschied, Kristina, et al. "Development of enzymatic activity in wheat grain during germination process." Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists, edited by Marko Jukić, edited by Daliborka Koceva Komlenić, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2014, pp. 304-311. https://urn.nsk.hr/urn:nbn:hr:109:083065

Habschied, Kristina, Bojan Šarkanj, Vinko Krstanović, Marina Tišma and Matija Kramarić. "Development of enzymatic activity in wheat grain during germination process." In Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists, 304-311. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2014. Accessed 2024 April 20. https://urn.nsk.hr/urn:nbn:hr:109:083065

Habschied, K., et al. (2014) 'Development of enzymatic activity in wheat grain during germination process', in Jukić, M. (ed.), Koceva Komlenić, D. (ed.), Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Osijek, pp. 304-311. Available at: https://urn.nsk.hr/urn:nbn:hr:109:083065 (Accessed 20 April 2024)

Habschied K, Šarkanj B, Krstanović V, Tišma M, Kramarić M. Development of enzymatic activity in wheat grain during germination process. In: M. Jukić, ed., D. Koceva Komlenić, ed. Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek; 2014. Pp. 304-311. [cited 2024 April 20] Available at: https://urn.nsk.hr/urn:nbn:hr:109:083065

K. Habschied, B. Šarkanj, V. Krstanović, M. Tišma and M. Kramarić, "Development of enzymatic activity in wheat grain during germination process", Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists, M. Jukić and D. Koceva Komlenić, Eds. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2014. [Online] Available at: https://urn.nsk.hr/urn:nbn:hr:109:083065 [Accessed: 20 April 2024]

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Metadata
Title (english)Development of enzymatic activity in wheat grain during germination process
AuthorKristina Habschied
AuthorBojan Šarkanj
AuthorVinko Krstanović
AuthorMarina Tišma
AuthorMatija Kramarić
EditorMarko Jukić
EditorDaliborka Koceva Komlenić
Author's institutionJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
The aim was to determine the optimal germination time in order to achieve the best results for investigated indicators in relation to the recommended values. Wheat samples underwent germination process in controlled conditions, regarding temperature and air humidity, over a period of 7 days. Obtained results for total distatic power were in range from 240 °WK in starting sample to 420 °WK at the end of the germination process. α-amylase activity was in range from 0 DU/dm in starting sample to 60 DU/dm at the end of germination process. It was determined that germination time ranging from 158 to 168 h is optimal to obtain recommended values for wheat malt (diastatic power 250–420 °WK, α-amylase activity 40-60 DU/dm). Satisfying results were achieved on the half of the \(4^{th}\) day of germination. In conclusion, obtained results indicate that optimal germination time for synthesis of enzymes that affect the total diastatic power of malt (except β-amylase which is activated only during the germination process) and α-amylase synthesis, is between 156-168 h. In case of compromising these indicator values with the rest of important malt quality indicators, the optimal germination time ranges from 120-140 h.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review - international
Publication versionPublished version
Publication titleProceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists
Series titleFlour - Bread
Numberingpp. 304-311
p-ISSN1848-2562
URN:NBNurn:nbn:hr:109:083065
Publication2014
ConferenceTitle: 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists
Acronym: Flour - Bread
Location: Opatija, Croatia
Start date: 2013-10-16
End date: 2013-10-18
Assembly type: Poster
Type of resourceText
PublisherJosip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
Publishing placeOsijek
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) icon
Created on2021-02-05 11:02:34