prikaz prve stranice dokumenta Influence of malting procedure on the quality of hulless barley malt
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Scientific paper - Original scientific paper
Influence of malting procedure on the quality of hulless barley malt
In: Proceedings of the 8th International Congress Flour - Bread '15 [and] 10th Croatian Congress of Cereal Technologists. / Koceva Komlenić, Daliborka; Jukić, Marko (Ed.). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2016. pp. 168-175. urn:nbn:hr:109:278153
Krstanović, Vinko; Mastanjević, Krešimir; Velić, Natalija; Slačanac, Vedran; Vacek, Kristina; Gagula, Goran; Mastanjević, Kristina

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Krstanović, V., Mastanjević, K., Velić, N., Slačanac, V., Vacek, K., Gagula, G. & Mastanjević, K. (2016). Influence of malting procedure on the quality of hulless barley malt. In D. Koceva Komlenić, (Ed.), M. Jukić, (Ed.), Proceedings of the 8th International Congress Flour - Bread '15 [and] 10th Croatian Congress of Cereal Technologists (pp. 168-175). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:278153

Krstanović, Vinko, et al. "Influence of malting procedure on the quality of hulless barley malt." Proceedings of the 8th International Congress Flour - Bread '15 [and] 10th Croatian Congress of Cereal Technologists, edited by Daliborka Koceva Komlenić, edited by Marko Jukić, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2016, pp. 168-175. https://urn.nsk.hr/urn:nbn:hr:109:278153

Krstanović, Vinko, Krešimir Mastanjević, Natalija Velić, Vedran Slačanac, Kristina Vacek, Goran Gagula and Kristina Mastanjević. "Influence of malting procedure on the quality of hulless barley malt." In Proceedings of the 8th International Congress Flour - Bread '15 [and] 10th Croatian Congress of Cereal Technologists, 168-175. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2016. Accessed 2024 April 18. https://urn.nsk.hr/urn:nbn:hr:109:278153

Krstanović, V., et al. (2016) 'Influence of malting procedure on the quality of hulless barley malt', in Koceva Komlenić, D. (ed.), Jukić, M. (ed.), Proceedings of the 8th International Congress Flour - Bread '15 [and] 10th Croatian Congress of Cereal Technologists, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Osijek, pp. 168-175. Available at: https://urn.nsk.hr/urn:nbn:hr:109:278153 (Accessed 18 April 2024)

Krstanović V, Mastanjević K, Velić N, Slačanac V, Vacek K, Gagula G, and sur.. Influence of malting procedure on the quality of hulless barley malt. In: D. Koceva Komlenić, ed., M. Jukić, ed. Proceedings of the 8th International Congress Flour - Bread '15 [and] 10th Croatian Congress of Cereal Technologists. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek; 2016. Pp. 168-175. [cited 2024 April 18] Available at: https://urn.nsk.hr/urn:nbn:hr:109:278153

V. Krstanović, et al., "Influence of malting procedure on the quality of hulless barley malt", Proceedings of the 8th International Congress Flour - Bread '15 [and] 10th Croatian Congress of Cereal Technologists, D. Koceva Komlenić and M. Jukić, Eds. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2016. [Online] Available at: https://urn.nsk.hr/urn:nbn:hr:109:278153 [Accessed: 18 April 2024]

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Metadata
Title (english)Influence of malting procedure on the quality of hulless barley malt
AuthorVinko Krstanović
AuthorKrešimir Mastanjević
AuthorNatalija Velić
AuthorVedran Slačanac
AuthorKristina Vacek
AuthorGoran Gagula
AuthorKristina Mastanjević
EditorDaliborka Koceva Komlenić
EditorMarko Jukić
Author's institutionJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
This paper investigated the influence of malting procedure on quality indicators of hulless (naked) barley malt according to the recommended values for standard pale malt. The aim was to determine the optimal malting procedure in order to achieve the best results for investigated indicators in relation to the recommended values. Two domestic hulless barley varieties (Matko and GZ-184) were malted and four malting procedures were applied: (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 the increase of 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. The influence of four malting procedures on soluble N content in malt, total N and soluble N ratio (Kolbach index), Hartong number, friability, extract, fine/coarse difference, colour, boiled wort colour, pH, viscosity and filterability of wort, and β-glucans were investigated. Based on obtained results, and their comparison to results reported in scientific and technical literature, the efficacy of each micromalting procedure was evaluated, considering recommended values for hulless barley malt. The results indicate that the resistance to deeper modification of grain (expressed as lower water absorption during soaking grains, and as weaker friability) are the main problem that will need to be solved in the further selection processes of domestic hulless barley varieties for malting. The intensification of the process of germination should be combined with the extension of soaking time, which should lead to improvements of friability of malt and better value for other indicators of malt quality.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review
Publication versionPublished version
Publication titleProceedings of the 8th International Congress Flour - Bread '15 [and] 10th Croatian Congress of Cereal Technologists
Series titleFlour - Bread
Numberingpp. 168-175
p-ISSN1848-2562
URN:NBNurn:nbn:hr:109:278153
Publication2016
ConferenceTitle: 8th International Congress Flour - Bread '15 [and] 10th Croatian Congress of Cereal Technologists
Acronym: Flour - Bread
Location: Opatija, Croatia
Start date: 2015-10-29
End date: 2015-10-30
Assembly type: Poster
Type of resourceText
PublisherJosip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
Publishing placeOsijek
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2019-06-11 14:50:14