master's thesis
Optimization of the malting procedure for diastatic malt production

Domagoj Blekić (2012)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Bioprocess Engineering
Metadata
TitleOptimiranje postupaka slađenja pšenice za proizvodnju dijastatskih sladova
AuthorDomagoj Blekić
Mentor(s)Vinko Krstanović (thesis advisor)
Abstract
Cilj rada bilo je ustanovljavanje utjecaja postupka slađenja pšenice na pokazatelje kakvoće slada koji treba zadovoljiti preporučene kakaristike za dijastatski slad. Ispitivan utjecaj postupka slađenja na udjel topljivog N u sladu, odnos ukupnog N i topljivog N (Kolbachov index), Hartongov broj, ekstrakt, razliku fino/grubo meljave, boju, boju nakon kuhanja, pH, viskoznost i flitrabilnost sladovine, udjel b-glukana i aktivnost a-amilaze, te ukupnu dijastatsku snagu slada. Slađen je uzorak domaće krušne sorte Žitarka iz sezone 2009. koja propada B kvalitativnoj grup pšenica (što je karakteristika gotovo cjeloukupnog domaćeg sortimenta), a koju karakterizira povišen udio ukupnog N u zrnu. Provedeno je 5 postupaka slađenja i to: (A) standardni postupak (kontrola); (B) restriktivni postupak s ravnomjernim snižavanjem temperature tijekom klijanja do kraja procesa; (C) umjereno restriktivni postupak s snižavanjem temperature klijanja drugi i treći dan, te stalnom temperaturom klijanja do kraja procesa mikroslađenja; (D) postupak sa naglim snižavanjem temperature klijanja nakon prvog dana, te stalnom temperaturom do kraja procesa i (E) postupak sa naglim snižavanjem temperature nakon prvog dana i naglim podizanjem temperature zadnjeg dana klijanja. Na temelju dobivenih rezultata, te njihovom usporedbom s dostupnim podacima u znanstveno-stručnoj literaturi, procijenjena je uspješnosti određenog postupka mikroslađenja s obzirom na preporučena svojstva dijastatskog slada. Rezultati pokazuju da umjereno restriktivni postupak slađenja (B) daje najbolje rezultate za dijastatsku snagu i aktivnost a-amilaze u gotovom sladu.
Keywordsmalt wheat malt diastatic power amylase
Parallel title (English)Optimization of the malting procedure for diastatic malt production
Committee MembersVedran Slačanac
Vinko Krstanović
Daliborka Koceva Komlenić
Jurislav Babić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Process Engineering
Sub-department of Bioprocess Engineering
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 date2012-02-29
Parallel abstract (English)
The aim of this research was to determine the influence of malting procedure on malt quality indicators, considering that applied procedure should suit recommended properties of diastatic malt. The influence of malting procedure on soluble N share in malt, total N and soluble N ratio (Kolbach index), Hartong number, extract, fine/coarse difference, colour, boiled wort colour, pH, viscosity and filterability of wort, β-glucane share, α-amylase activity and total diastatic power was tested. Malted sample was domestic wheat variety Žitarka (2009), classified as B qualitative group (almost every domestic variety belongs to that group). This group is characterised by higher share of total N in grain. Five malting procedures have been conducted: (A) standard procedure – control; (B) restrictive procedure with uniform temperature decrease during germination till the end of the process; (C) moderately restrictive procedure with decrease in germination temperature on the second and third day, and constant germination temperature till the end of the process; (D) procedure with sudden germination temperature decrease after the first day, and constant temperature till the end of the process; (E) procedure with sudden temperature decrease after the first day and sudden temperature increase on the last day of germination. Based on obtained results, and their comparison to results in scientific and technical literature, the efficacy of certain micromalting procedure was evaluated, considering recommended properties of diastatic malt. Results show that moderately restrictive malting procedure (B) gave the best results for diastatic power and α-amylase activity in dry malt.
Parallel keywords (Croatian)slad pšenični slad dijastatska snaga amilaza slađenje
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:109:925195
CommitterSanda Hasenay