undergraduate thesis
Wheat Flour Testing by Amylograph

Maja Jonjić (2013)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology
Metadata
TitleAmilografsko ispitivanje pšeničnog brašna
AuthorMaja Jonjić
Mentor(s)Marko Jukić (thesis advisor)
Abstract
Pecivna svojstva brašna uvelike ovise o želatinizaciji škroba i aktivnosti enzima (α-amilaze). Amilograf daje procjenu o kvaliteti brašna i prikladnosti brašna za različite primjene, podatke o pecivnim karakteristikama brašna, služi za procjenu specijalnih vrsta brašna te pruža pomoć pri kontroli dodatka enzima u postupku proizvodnje pekarskih proizvoda. Princip metode se temelji na zagrijavanju suspenzije brašna i vode te njenom zagrijavanju. Ovisno o viskoznosti suspenzije, mjerni senzor registrira otpor koji suspenzija pruža amilografskoj miješalici. Dobiveni mjerni podaci o promjeni viskoznosti suspenzije daju informacije o kvaliteti pšenice što uvelike doprinosi evaluaciji upotrebna vrijednosti pšenice kao sirovine za preradu u mlinske proizvode za ljudsku prehranu.
Keywordsstarch gelatinization amylolytic enzymes amylograph
Parallel title (English)Wheat Flour Testing by Amylograph
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)
The baking properties of flour mainly depend on the gelatinization of the starch and on the enzyme activity (α-amylase) in the flour. The amylograph provides assessment of the flour quality, suitability of the flour for various applications, measurement of the baking characteristics of flours, assessment of special flours, as well as control of enzyme addition. Amylographic method principle is based on suspending of flour in water and heated within a rotating bowl. Depending on the viscosity of the suspension, a measuring sensor reaching into the bowl is deflected. This deflection is measured as viscosity over time, i. e. vs. temperature. Those characteristics give information on the quality of wheat which is essential in processing milling products for human consumption.
Parallel keywords (Croatian)želatinizacija škroba amilolitički enzimi amilograf
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:109:536591
CommitterIvana Šuvak