prikaz prve stranice dokumenta Praćenje amilografskih parametara ovisno o lokalitetu i sorti pšenice uroda 2008./09. godine
Access restricted to students and staff of home institution
master's thesis
Praćenje amilografskih parametara ovisno o lokalitetu i sorti pšenice uroda 2008./09. godine
2011. urn:nbn:hr:109:350447
Pritišanac, Barbara
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Cereal Technology

Cite this document

Pritišanac, B. (2011). Praćenje amilografskih parametara ovisno o lokalitetu i sorti pšenice uroda 2008./09. godine (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:350447

Pritišanac, Barbara. "Praćenje amilografskih parametara ovisno o lokalitetu i sorti pšenice uroda 2008./09. godine." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:350447

Pritišanac, Barbara. "Praćenje amilografskih parametara ovisno o lokalitetu i sorti pšenice uroda 2008./09. godine." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:350447

Pritišanac, B. (2011). 'Praćenje amilografskih parametara ovisno o lokalitetu i sorti pšenice uroda 2008./09. godine', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:350447

Pritišanac B. Praćenje amilografskih parametara ovisno o lokalitetu i sorti pšenice uroda 2008./09. godine [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2011 [cited 2025 January 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:350447

B. Pritišanac, "Praćenje amilografskih parametara ovisno o lokalitetu i sorti pšenice uroda 2008./09. godine", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:109:350447

Please login to the repository to save this object to your list.
Metadata
TitlePraćenje amilografskih parametara ovisno o lokalitetu i sorti pšenice uroda 2008./09. godine
Title (english)Monitoring amilograph parameters depending on locality and wheat varieties yield 2008/09 year
AuthorBarbara Pritišanac
MentorDaliborka Koceva Komlenić (mentor)
Committee memberDaliborka Koceva Komlenić (predsjednik povjerenstva)
Committee memberMarko Jukić (član povjerenstva)
Committee memberMirela Planinić (član povjerenstva)
Committee memberDaniela Horvat (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Cereal Technology)
Osijek
Defense date and country2011-12-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U radu je provedeno ispitivanje amilografskih parametara na urodima pšenice 2008./09. godine. Ispitano je 30 uzoraka različitih sorti Poljoprivrednog instituta Osijek su s tri različita lokaliteta: Požega, Osijek i Tovarnik. Udio vlage u pšeničnom brašnu je određen električnom metodom na aparatu HE 50 Pfeuffer. Reološka svojstva tijesta su ispitana na Brabenderovom Micro Visco-Amylo-Graph-u i određene su vrijednosti broja padanja po Hagberg-Pertenu. Rezultati ispitivanja pokazali su da prema srednjim vrijednostima za maksimalnu viskoznost svih ispitanih sorti, sorte s lokaliteta Požega pokazuju optimalnu amilolitičku aktivnost te će kruh od tog brašna biti najkvalitetniji. Prema srednjim za Broj padanja po Hagberg – Pertenu svih ispitanih sorti, sorte s lokaliteta Tovarnik pokazuju optimalnu amilolitičku aktivnost. Rezultati ispitivanja također su pokazali da prema srednjim vrijednostima za maksimalnu viskoznost svih ispitivanih sorti, optimalnu amilolitičku aktivnost imaju sorte pod brojevima 362, 367, 372, 385, 386. Prema srednjim vrijednostima za Broj padanja po Hagberg - Pertenu svih ispitivanih sorti, optimalnu amilolitičku aktivnost imaju sorte pod brojevima 362, 363, 372, 379, 382, 390.
Abstract (english)
Amilograph parametars on wheat yields 2008/2009 were tested in this research. 30 samples of different wheat varietes from the Agricultural Institute of Osijek were taken from three different locations: Požega, Osijek, and Tovarnik. Content of humidity in wheat flour was measured with electrical meathod using HE 50 Pfeuffer. Rheological properties of dough were tested on Branderber Micro Visco-Amylo-Graph and Hagberg-Perten falling number was also determined. Test results showed that the average values for maximum viscosity of all examined varieties, varieties with the locality Pozega show optimal amilolitic activity, and the bread from the flour will be the best quality. According to the middle of the Hagberg - Perten falling number all examined varieties, varieties with the locality Tovarnik show optimal activity. The test results also showed that the average values for maximum viscosity of all examined varieties, the optimum amilolitic activity have varieties under numbers 362, 367, 372, 385, 386 According to the average values for the Hagberg - Perten falling number of all examined varieties, the optimum amilolitic activity have varieties under numbers 362, 363, 372, 379, 382, 390.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:350447
ProjectNumber: 113-1130475-2722
Title: Unapređenje kakvoće, trajnosti i funkcionalnosti proizvoda na bazi pšenice
Title: Improvement of quality, shelf life and functionality of wheat-based products
Leader: Daliborka Koceva Komlenić
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
Study programmeTitle: Food Technology and Process Engineering
Study programme type: university
Study level: graduate
Academic / professional title: diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva (diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-11-03 15:42:55