master's thesis
Impact of wheat malting on the amount and structure of malt dry matter loss

Davor Martinov (2014)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Bioprocess Engineering
Metadata
TitleUtjecaj postupka slađenja pšenice na veličinu i strukturu gubitaka suhe tvari slada
AuthorDavor Martinov
Mentor(s)Vinko Krstanović (thesis advisor)
Abstract
Slađeno zrno iz sortnih pokusa 10 domaćih sorti pšenica (Srpanjka, Lucija, Superžitarka, Žitarka, Golubica, Olimpija, Antonija, Vulkan, Felix i Zlata) grupirane su prema različitim vrijednostima za polazne pokazatelje kakvode. Provedena su 4 postupaka slađenja i to: (A) standardni postupak (kontrola); (B) restriktivni postupak s ravnomjernim povišenjem temperature tijekom klijanja do kraja procesa; (C) intenzivni postupak s ravnomjernim snižavanjem temperature tijekom klijanja do kraja procesa; i (D) umjereno restriktivni postupak s blagim povišenjem temperature klijanja treći i četvrti dan do kraja procesa mikroslađenja. Dobiveni rezultati pokazuju da su ukupni gubici suhe tvari najveći kod umjereno restriktivnog postupka (D), dok su kod intenzivnog postupka (C) i standardnog postupka (A) dobivene slične vrijednosti. Daleko niže vrijednosti dobivene su restriktivnim postupkom (B). Kod strukture gubitaka najveći gubici na disanje dobiveni su u postupku (D), ali je razlika između postupaka (A), (C) i (D) bila mala. U postupku (B) dobivene su najniže vrijednosti za gubitke na disanje. Uočeno je da su se ispitivane sorte razvrstale u grupe s obzirom na vrijednosti za ukupne gubitke i gubitke na disanje i klici i korjenčić.
Keywordsmalt wheat malt malting procedure
Parallel title (English)Impact of wheat malting on the amount and structure of malt dry matter loss
Committee MembersNatalija Velić
Vinko Krstanović
Vedran Slačanac
Krešimir Mastanjević
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 date2014-10-09
Parallel abstract (English)
The malted grain obtained from 10 malting processes of domestic wheat varieties (Srpanjka, Lucija, Superžitarka, Žitarka, Golubica, Olimpija, Antonija, Vulkan, Felix i Zlata), were grouped according to different starting quality indicators values. Four malting processes were shown through: (A) standard procedure (control); (B) restrictive procedure with equal temperature increase during germination till the end of the process; (C) intensive procedure with equal temperature decrease during germination till the end of the process; (D) moderately restrictive procedure with mild temperature increase during the third and fourth day of germination till the end of micromalting procedure. The obtained results show that the total dry matter loss is highest in moderately restictive procedure (D), while in intense procedure (C) and standard procedure (A) similar values were obtained. Far lower values were obtained in restrictive procedure (B). Considering the structure of losses, the highest are respiration losses in procedure (D), but little difference was observed between all procedures. Procedure (B) showed lowest values for respiration loss. It has been proven that the investigated varieties were grouped considering total losses, respiration losses and germination losses.
Parallel keywords (Croatian)slad pšenični slad postupci slađenja
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:985412
CommitterSanda Hasenay