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master's thesis
Utjecaj postupka slađenja na kakvoću sladova golozrnog ječma sorti Poljoprivrednog instituta Osijek
2014. urn:nbn:hr:109:744611
Vacek, Kristina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Bioprocess Engineering

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Vacek, K. (2014). Utjecaj postupka slađenja na kakvoću sladova golozrnog ječma sorti Poljoprivrednog instituta Osijek (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:744611

Vacek, Kristina. "Utjecaj postupka slađenja na kakvoću sladova golozrnog ječma sorti Poljoprivrednog instituta Osijek." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:744611

Vacek, Kristina. "Utjecaj postupka slađenja na kakvoću sladova golozrnog ječma sorti Poljoprivrednog instituta Osijek." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:744611

Vacek, K. (2014). 'Utjecaj postupka slađenja na kakvoću sladova golozrnog ječma sorti Poljoprivrednog instituta Osijek', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 16 March 2025, https://urn.nsk.hr/urn:nbn:hr:109:744611

Vacek K. Utjecaj postupka slađenja na kakvoću sladova golozrnog ječma sorti Poljoprivrednog instituta Osijek [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2025 March 16] Available at: https://urn.nsk.hr/urn:nbn:hr:109:744611

K. Vacek, "Utjecaj postupka slađenja na kakvoću sladova golozrnog ječma sorti Poljoprivrednog instituta Osijek", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:744611

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TitleUtjecaj postupka slađenja na kakvoću sladova golozrnog ječma sorti Poljoprivrednog instituta Osijek
Title (english)Impact of the malting procedure on the quality of naked barley variety from the Agricultural institute of Osijek
AuthorKristina Vacek
MentorVinko Krstanović (mentor)
Committee memberMarko Jukić
Committee memberVinko Krstanović
Committee memberĐurđica Ačkar
Committee memberJurislav Babić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Bioprocess Engineering)
Osijek
Defense date and country2014-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
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.
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.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:744611
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2015-09-25 11:41:37