master's thesis
Correlation of rheological properties of barley and malt quality

Ilija Grgić (2015)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology
Metadata
TitleKorelacija reoloških svojstava ječma i kvalitete slada
AuthorIlija Grgić
Mentor(s)Jurislav Babić (thesis advisor)
Abstract
Cilj ovog rada bio je utvrditi fizikalno-kemijska svojstva različitih sorti ozimog ječma te slada dobivenog od različitih sorti ozimog ječma. U istraživanju je korišteno 18 uzoraka ozimog ječma žetve iz 2014. godine. Analiziran je kemijski sastav uzoraka ječma (udio vode, škroba i proteina) te viskozitet ječmenog brašna Mikro Visko-amilografom. Sladu su analizirana fizikalna (ekstrakt, friabilnost i viskozitet) te kemijska svojstva (Kolbach indeks, udio vode te ukupnih i topljivih proteina). Rezultati su pokazali da su svi uzorci ozimog ječma imali približno jednaka kemijska svojstva. Kemijski sastav slada se nije značajno razlikovao za sve uzorke slada dobivenog od različitih sorti ozimog ječma. Udio ekstrakta najvažniji je pokazatelj kvalitete slada,a u sladu od svih sorti ozimog ječma bio je niži od donje granice kvalitete. Kolbachov indeks je također bio nešto niži od uobičajenog. Najvišu temperaturu želatinizacije imala je sorta Vanessa, a najnižu sorta Zlatko. Sorta ječma Gordon imala je najviše, a sorta Vanessa najniže vrijednosti viskoznosti paste, vrijednost setback i vrijednost kidanja, nastale nakon želatinizacije, pri svim uvjetima mjerenja.
Keywordswinter barley malt rheological properties
Parallel title (English)Correlation of rheological properties of barley and malt quality
Committee MembersDrago Šubarić
Jurislav Babić
Marko Jukić
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
Engineering
Study programme typeuniversity
Study levelgraduate
Study programmeFood Engineering
Academic title abbreviationmag. ing. techn. aliment.
Genremaster's thesis
Language Croatian
Defense date2015-09-11
Parallel abstract (English)
The aim of this study was to determine the physical and chemical properties of the different varieties of winter barley and malt obtained from different varieties of winter barley. The study used 18 samples of winter barley harvested in 2014. The chemical composition (water content, starch and protein), and the viscosity of barley samples by Micro Visco- amylograph were analyzed. In addition, physical (extract, Friability and viscosity) and chemical properties (Kolbach index, water content and total and soluble protein content) of the malt were determined. The results showed that all the samples of winter barley had similar chemical properties. The chemical composition of the malt was not significantly different for all malt samples obtained from different varieties of winter barley. The share of the extract is the most important indicator of the quality of malt, and malt of all varieties of winter barley was lower than the lowest limit of quality. Kolbach's index was also slightly lower than normal. The highest temperature of gelatinization had variety Vanessa, and the lowest variety Zlatko. The variety of barley Gordon had the highest and variety Vanessa the lowest values of viscosity, the setback and the breakdown after gelatinization, in all measurement conditions.
Parallel keywords (Croatian)ozimi ječam slad reološka svojstva
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:514098
CommitterIvana Šuvak