undergraduate thesis
Testing rheological properties of dough

Melita Kuzmanović (2012)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology
Metadata
TitleIspitivanje reoloških svojstava tijesta
AuthorMelita Kuzmanović
Mentor(s)Marko Jukić (thesis advisor)
Abstract
Reologija, kao grana fizike, znanost je o deformacijama i tečenju materijala koji su u korelaciji sa upotrijebljenim naprezanjem ili naponom. Tehnološka kvaliteta brašna može se ocijeniti na temelju sposobnosti razvoja plinova i jačine brašna. Postoji mnogo tehnika i uređaja za ispitivanje tih svojstava. Kod farinografa i miksografa svojstva se određuju na temelju miješanja i gnječenja. Reofermentometar je uređaja za praćenje procesa fermentacije, dok alveograf, ekstentzograf i Kieffer-ova oprema za ispitivanje svojstava glutena vrše ispitivanja na temelju rastezanja. Također, postoje i uređaji za određivanje svojstava ugljikohidratnih kompleksa, a to su amilograf i tenika broja padanja.
Keywordsreology rheological properties dough
Parallel title (English)Testing rheological properties of dough
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 date2012-10-05
Parallel abstract (English)
Reology, as a branch of physics, studies the deformation and flow of matter in response to an applied stress or strain. Technological quality of flour can be evaluated based on the ability of developing gas and flour strength. There are many techniques and devices for the analysis of these properties. With Farinograph and Miksograph properties are determined on the basis of mixing and kneading. Rheofermentometer is a device for monitoring the process of fermentation, while Extensograph, Alveograph and Kieffer dough and gluten extensibility rig perform tests based on expansion. Also there are devices for monitoring the properties of complex carbohydrates such as Amylograph and falling number tehnique.
Parallel keywords (Croatian)reologija reološka svojstva tijesto
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:109:263241
CommitterIvana Šuvak