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master's thesis
Utjecaj vlažnosti zamjesa na svojstva eksturdiranih brašna pšenice i ječma
2018. urn:nbn:hr:109:660033
Blaž, Nikolina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

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Blaž, N. (2018). Utjecaj vlažnosti zamjesa na svojstva eksturdiranih brašna pšenice i ječma (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:660033

Blaž, Nikolina. "Utjecaj vlažnosti zamjesa na svojstva eksturdiranih brašna pšenice i ječma." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:660033

Blaž, Nikolina. "Utjecaj vlažnosti zamjesa na svojstva eksturdiranih brašna pšenice i ječma." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:660033

Blaž, N. (2018). 'Utjecaj vlažnosti zamjesa na svojstva eksturdiranih brašna pšenice i ječma', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 05 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:660033

Blaž N. Utjecaj vlažnosti zamjesa na svojstva eksturdiranih brašna pšenice i ječma [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2024 December 05] Available at: https://urn.nsk.hr/urn:nbn:hr:109:660033

N. Blaž, "Utjecaj vlažnosti zamjesa na svojstva eksturdiranih brašna pšenice i ječma", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:660033

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Metadata
TitleUtjecaj vlažnosti zamjesa na svojstva eksturdiranih brašna pšenice i ječma
Title (english)Influence of moisture content on properties of extruded wheat and barley flours
AuthorNikolina Blaž
MentorDrago Šubarić (mentor)
Committee memberJurislav Babić (predsjednik povjerenstva)
Committee memberDrago Šubarić (član povjerenstva)
Committee memberGordana Šimić (član povjerenstva)
Committee memberĐurđica Ačkar (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Carbohydrates Technology)
Osijek
Defense date and country2018-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovoga rada bio je ispitati utjecaj vlažnosti zamjesa na svojstva pšeničnog i ječmenog brašna, modificiranih procesom ekstruzije. Pri temperaturnom profilu 70/90/110 °C ekstrudirane su smjese vlažnosti 25, 30 i 35 %. Dobivenim ekstrudatima ispitana su fizikalna i reološka svojstva u odnosu na neekstrudirane uzorke. Brabenderovim viskoamilografom ispitana su reološka svojstva modificiranih brašna, zaključeno je da ekstruzija utječe na smanjenje viskoznosti vrha, gdje je vlaga zamjesa imala značajan utjecaj. Sedimentacijske vrijednosti ekstrudiranih uzoraka pšenice značajno su niže u odnosu na neekstrudirane uzorke. Vlažniji profil ekstruzije uzrokuje smanjenje broja padanja kod pšenice, dok kod ječma uzrokuje povećanje broja padanja. Farinografskim ispitivanjem utvrđeno je da postupak ekstruzije uzrokuje povećanje upijanja vode bez obzira na ispitivani uzorak pšenice ili ječma, dok kod otpora i razvoja dolazi do malih oscilacija kod vlažnosti od 30 %. Kod sirovih uzoraka pšenice farinografski broj kvalitete bio je veći u odnosu na ječam. Bez obzira na promjenu vlažnosti ekstrudirani uzorci spadali su u viši stupanj kvalitetne grupe u odnosu na sirove uzorke.
Abstract (english)
The aim of this paper was to examine the influence of moisture on the properties of wheat and barley flour, modified by extrusion process. Mixtures were extruded at temperature profile 70/90/110 °C, at moisture content of 25, 30 and 35%. The obtained extrudates were analyzed and physical and rheological properties of non-extruded and extruded samples were determined. Rheological properties were determined by Brabender's viscoamilograph and it was concluded that extrusion affects the reduction of peak viscosity, where the moisture of mixtures had a significant influence. The sedimentation values of extruded wheat samples are significantly lower than those of the non-extruded samples. The higher moisture content of mixtures causes a decrease in the number of falls in wheat, while in barley causes an increase. By farinographic testing it was found that the extrusion process causes an increase in water absorption indeks, while resistance and development results in low oscillations at a humidity of 30%. In raw wheat samples, the farine quality was higher in relation to barley. Regardless of the change in moisture content, the extruded samples were part of a higher quality group compared to the raw samples.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:660033
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 on2018-10-03 11:19:25