master's thesis
Monitoring amilograph parameters depending on locality and wheat varieties yield 2008/09 year

Barbara Pritišanac (2011)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Cereal Technology
Metadata
TitlePraćenje amilografskih parametara ovisno o lokalitetu i sorti pšenice uroda 2008./09. godine
AuthorBarbara Pritišanac
Mentor(s)Daliborka Koceva Komlenić (thesis advisor)
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.
Keywordswheat rheology dough rheological properties of dough amylograph parameters
Parallel title (English)Monitoring amilograph parameters depending on locality and wheat varieties yield 2008/09 year
Committee MembersDaliborka Koceva Komlenić
Marko Jukić
Mirela Planinić
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 date2011-12-22
Parallel 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.
Parallel keywords (Croatian)pšenica reologija tijesto parametri amilografa
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:109:350447
CommitterSanda Hasenay