undergraduate thesis
Testing of Wheat Flour Protein Quality at Agricultural Institute Osijek

Anita Kerekeš (2013)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology
Metadata
TitleIspitivanje kvalitete proteina pšenice u laboratoriju Poljoprivrednog instituta Osijek
AuthorAnita Kerekeš
Mentor(s)Marko Jukić (thesis advisor)
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.
Keywordsproteins gluten sedimentation value device
Parallel title (English)Testing of Wheat Flour Protein Quality at Agricultural Institute Osijek
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 levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2013-09-30
Parallel 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.
Parallel keywords (Croatian)proteini gluten sedimentacijska vrijednost reologija
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:283147
CommitterIvana Šuvak