master's thesis
Impact of the malting procedure on the quality of naked barley variety from the Agricultural institute of Osijek

Kristina Vacek (2014)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Bioprocess Engineering
Metadata
TitleUtjecaj postupka slađenja na kakvoću sladova golozrnog ječma sorti Poljoprivrednog instituta Osijek
AuthorKristina Vacek
Mentor(s)Vinko Krstanović (thesis advisor)
Abstract
Cilj rada bilo je ustanovljavanje utjecaja postupka slađenja na pokazatelje kakvoće sladova golozrnog ječma prema preporučenim vrijednostima za standardni svijetli slad. Ispitivan je utjecaj postupka slađenja na udjel topljivog N u sladu, odnos ukupnog N i topljivog N (Kolbachov index), Hartongov broj, ekstrakt, razliku fino/grubo meljave, boju, boju nakon kuhanja, pH, viskoznost i filtrabilnost sladovine i udjel b-glukana. Slađene su dvije sorte golozrnog ječma (Matko i GZ 184). Provedena su 4 postupaka slađenja i to: (A) standardni postupak (kontrola), te tri postupka sa snižavanjem temperature klijanja drugi i treći dan; (B) blago-intenzivni, (C) umjereno-intenzivni i (D) snažno –intenzivni postupak s naglim snižavanjem temperature klijanja nakon prvog dana, te stalnom temperaturom do kraja procesa. Na temelju dobivenih rezultata, te njihovom usporedbom s dostupnim podacima u znanstveno-stručnoj literaturi, procijenjena je uspješnosti određenog postupka mikroslađenja s obzirom na gore navedena preporučena svojstva.
Keywordsnaked barley malting procedures malt quality
Parallel title (English)Impact of the malting procedure on the quality of naked barley variety from the Agricultural institute of Osijek
Committee MembersMarko Jukić
Vinko Krstanović
Đurđica Ačkar
Jurislav Babić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Process Engineering
Sub-department of Bioprocess Engineering
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelgraduate
Study programmeFood Engineering
Academic title abbreviationmag. ing. techn. aliment.
Genremaster's thesis
Language Croatian
Defense date2014-09-29
Parallel abstract (English)
The aim of this research was to determine the influence of malting procedure on quality indicators of naked barley malt according to recommended properties for standard pale malt. The influence of four malting procedures on soluble N share in malt, total N and soluble N ratio (Kolbach index), Hartong number, extract, fine/coarse difference, colour, boiled wort colour, pH, viscosity and filterability of wort, and β-glucane was tested. Malted sample was two domestic naked barley varieties (Matko and GZ 184). Four malting procedures have been conducted: (A) standard procedure – control; (B) gently intensive procedure with uniform temperature increase during germination till the end of the process; (C) moderately intensive procedure with increase in germination temperature on the second and third day, and constant germination temperature till the end of the process; (D) procedure with sudden germination temperature decrease after the first day, and constant temperature till the end of the process. Based on obtained results, and their comparison to results in scientific and technical literature, the efficacy of certain micromalting procedure was evaluated, considering recommended properties of naked barley malt.
Parallel keywords (Croatian)golozrni ječam postupci slađenja kakvoća slada
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:744611
CommitterIvana Šuvak