undergraduate thesis
Monitoring the quality of the flour in a laboratory mill "Slavonia Zupanja" dd

Ana-Marija Faćko (2017)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology
Metadata
TitlePraćenje kvalitete brašna u laboratoriju mlina "Slavonija Županja" d.d.
AuthorAna-Marija Faćko
Mentor(s)Daliborka Koceva Komlenić (thesis advisor)
Abstract
Završni rad o praćenju kvalitete brašna temelji se na iskustvu dobivenom tijekom prakse u laboratoriju „Slavonija Županja“ d.d. i znanjima dobivenim tijekom studija. Prilikom dolaska pšenice u silos obavlja se dio navedenih analiza: mirisanje pšenice, određivanje vlage i hektolitarske mase kao i određivanje primjesa. Ostale analize provode se u velikom laboratoriju i one uključuju:određivanje količine pepela, određivanje veličine čestica brašna metodom prosijavanja, određivanje udjela glutena (ručno ispiranje glutena, ispitivanje kvalitete glutena), farinograf, ekstenzograf, amilograf, organoleptičko ocjenjivanje, amilolitičke aktivnosti brašna metodom „broja padanja“ po Hagberg Pertenu, određivanje vode i pekarovu probu.
Keywords"Slavonia Županja" dd wheat wheat flour mill
Parallel title (English)Monitoring the quality of the flour in a laboratory mill "Slavonia Zupanja" dd
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Carbohydrates Technology
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Study programme typeuniversity
Study levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2017-06-14
Parallel abstract (English)
The following bachelor΄s thesis about the monitoring of the quality of flour has been written based on the experience gained during practice in the laboratory "Slavonia Zupanja" dd and knowledge gained during education. Upon arrival of wheat in the silo a part of the following analysis in silo laboratory are being carried out: odour analysis, moisture determination, hectoliter mass, and determination of impurities. Flour analysis are done in a mill laboratory, and they include: ash content determination, flour particle size determination by sieving method, gluten content (hand washing gluten quality testing), farinograph, extensograph and amylograph tests, organoleptic assessment, determination of Falling Number according Hagberg Perten standard procedure, water content determination and baker's test.
Parallel keywords (Croatian)„Slavonija Županja“ d.d. brašno pšenično brašno mlin
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:188344
CommitterIvana Šuvak