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undergraduate thesis
Ispitivanje kvalitete proteina pšenice u laboratoriju Poljoprivrednog instituta Osijek
2013. urn:nbn:hr:109:283147
Kerekeš, Anita
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

Cite this document

Kerekeš, A. (2013). Ispitivanje kvalitete proteina pšenice u laboratoriju Poljoprivrednog instituta Osijek (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:283147

Kerekeš, Anita. "Ispitivanje kvalitete proteina pšenice u laboratoriju Poljoprivrednog instituta Osijek." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:283147

Kerekeš, Anita. "Ispitivanje kvalitete proteina pšenice u laboratoriju Poljoprivrednog instituta Osijek." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:283147

Kerekeš, A. (2013). 'Ispitivanje kvalitete proteina pšenice u laboratoriju Poljoprivrednog instituta Osijek', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 02 February 2025, https://urn.nsk.hr/urn:nbn:hr:109:283147

Kerekeš A. Ispitivanje kvalitete proteina pšenice u laboratoriju Poljoprivrednog instituta Osijek [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2013 [cited 2025 February 02] Available at: https://urn.nsk.hr/urn:nbn:hr:109:283147

A. Kerekeš, "Ispitivanje kvalitete proteina pšenice u laboratoriju Poljoprivrednog instituta Osijek", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:109:283147

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Metadata
TitleIspitivanje kvalitete proteina pšenice u laboratoriju Poljoprivrednog instituta Osijek
Title (english)Testing of Wheat Flour Protein Quality at Agricultural Institute Osijek
AuthorAnita Kerekeš
MentorMarko Jukić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Carbohydrates Technology)
Osijek
Defense date and country2013-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Proteini su složeni kemijski spojevi velike molekularne mase i njihov udio u brašnu iznosi 10-12% . Proteini brašna se prema topljivosti dijele u četiri grupe: albumini i globulini koji su topljivi u vodi, te glutenini i glijadini koji su netopljivi. Glijadin i glutenin zbog svojih svojstava bubrenja u vodi omogućuju formiranje tijesta iz pšeničnog brašna, a zajedno tvore gluten (vlažni lijepak) o čijoj kakvoći i količini ovise svojstva tijesta. Sedimentacijska vrijednost i jačina glutena su u pozitivnoj korelaciji, prema čemu se brašno klasira u tri klase. Uređaji kojima se određuju karakteristike tijesta su farinograf i ekstenziograf. Farinograf je uređaj kojim se određuju osobine i vladanje tijesta pri miješanju, a ekstenziograf je uređaj kojim se otprilike može unaprijed odrediti ponašanje tijesta u proizvodnji kruh.
Abstract (english)
Proteins are complex chemical compounds of heigh molecular weight and their part in meal is 10-12%. Proteins of meal are classified in four groups: albumins and globulins which are soluble in water and glutenins and gliadins which are insoluble. Gliadin and glutenin due to its swelling properties in water, allow the formation of dough from wheat flour, and together form gluten( wet glue),whose quality and quantity are dependent properties of dough. Sedimentation value and gluten strength are positively correlated, in which flour is graded into three classes. Devices used to determine the characteristics of the dough are farinograph and extensograph. Farinograph is a device which determine the characteristics and behaviour of the dough during mixing. Extensographis a devicet hat can determine dough in the bread produdion.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:283147
ProjectNumber: 113-1130475-2722
Title: Unapređenje kakvoće, trajnosti i funkcionalnosti proizvoda na bazi pšenice
Title: Improvement of quality, shelf life and functionality of wheat-based products
Leader: Daliborka Koceva Komlenić
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-10-01 16:28:27