master's thesis
Effect of protein and the wet gluten content on baking quality of wheat flour at the Osijek area in 2010 and 2011

Marija Kovačević (2012)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Cereal Technology
Metadata
TitleUtjecaj udjela proteina i vlažnog glutena na pecivna svojstva brašna pšenice s osječkog područja uroda 2010. i 2011. godine
AuthorMarija Kovačević
Mentor(s)Marko Jukić (thesis advisor)
Abstract
U radu je provedeno istraživanje utjecaja udjela proteina i vlažnog glutena na pecivna svojstva brašna od sedamnaest različitih genotipa pšenice s područja Osječko-baranjske županije tijekom 2010. i 2011. godine. U tu svrhu određena su kemijska svojstva brašna (udio proteina, gluten indeks, broj padanja i sedimentacijska vrijednost), reološka svojstva tijesta na farinografu i ekstenzografu te su provedena probna pečenja kruha. Ispitivanje je provedeno na sljedećim sortama pšenice Poljoprivrednog instituta Osijek: Žitarka, Srpanjka, Lucija, Renata, Katarina, Felix, Anđelka, Olimpija, Jana, Vulkan, Kraljica, Rebeka, Katica, Antonija, Leuta, Nova Žitarka te Divana. Rezultati su pokazali da su u 2011. godini svi ispitivani parametri kvalitete bili znatno lošiji u odnosu na 2010. godinu. S obzirom na sedimentacijsku vrijednost od 17 ispitivanih sorti pšenice, uroda 2011. g., svi uzorci, osim sorte Leuta pripadaju kategoriji izvrsna, dok od uroda iz 2010. g. 9 uzoraka pripada kategoriji izvrstan, 6 kategoriji vrlo dobar te 2 kategoriji dobar. Prema farinografskim, ekstenzografskim i kemijskim parametrima kakvoće tijekom ispitivanja u 2010. i 2011. godini, od 17 genotipova pšenice na kojima su provedena ispitivanja, ujednačeno visoku kvalitetu pokazale su sorte Olimpija, Katica, Kraljica i Nova Žitarka. Vrijednosti specifičnih volumena uzoraka kruha kretale su se u rasponu od 4,1 do 6 cm3/g (u 2010. g.) te od 2,6 do 3,9 cm3/g (u 2011. g.). Najvišu vrijednost u 2010. g. imale su sorte Katica i Renata, a u 2011. g. uzorci sorti Olimpija i Divana. Utvrđena je statistički značajna korelaciju između udjela proteina i vlažnog glutena u ispitivanim sortama pšenice i specifičnog volumena kruha.
Keywordswheat wet gluten rheological and chemical properties of dough flour baking quality flour dough
Parallel title (English)Effect of protein and the wet gluten content on baking quality of wheat flour at the Osijek area in 2010 and 2011
Committee MembersDaliborka Koceva Komlenić
Marko Jukić
Žaneta Ugarčić
Daniela Horvat
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Cereal Technology
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelgraduate
Study programmeFood Technology and Process Engineering
Academic title abbreviationdipl. ing.
Genremaster's thesis
Language Croatian
Defense date2012-11-05
Parallel abstract (English)
The aim of this research was to investigate the influence of protein and wet gluten content on baking quality of flours from 17 different genotypes of wheat in the area of Osijek-Baranja County in 2010 and 2011. Chemical analyses (protein content, sedimentation value, wet gluten content and falling number), rheological properties (farinograph and extensograph) and test baking was carried out. The survey was conducted in the following varieties of wheat from Agricultural Institute Osijek: Žitarka, Srpanjka, Lucija, Renata, Katarina, Felix, Anđelka, Olimpija, Jana, Vulkan, Kraljica, Rebeka, Katica, Antonija, Leuta, Nova Žitarka te Divana. The results showed that in 2011 all the quality parameters were significantly worse compared to the year 2010. Regarding the sedimentation value of 17 tested wheat varieties in 2011, all samples, except variety Leuta, were excellent, while 9 samples were excellent, 6 very good and 2 good in 2010. According farinograph, extensograph and chemical quality parameters, cultivars Olimpija, Katica, Kraljica i Nova Žitarka showed uniformly high quality. Specific volume of bread samples were in the range from 4.1 to 6 cm3/g, and 2.6 to 3.9 cm3/g. Highest value in 2010 were found for Katica and Renata and in 2011 for Olimpija and Divana. There was a statistically significant correlation between the protein and wet gluten content in wheat cultivars and the specific volume of bread.
Parallel keywords (Croatian)pšenica vlažni gluten reološka i kemijska svojstva tijesta pecivna svojstva brašna brašno 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:109:265031
CommitterSanda Hasenay