master's thesis
Examination of the rheological and chemical properties of different wheat genotypes from the osijek area yield 2008, 2009 and 2010

Andrea Kobaš (2011)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Cereal Technology
Metadata
TitleIspitivanje reoloških i kemijskih svojstava različitih genotipa pšenice s osječkog područja uroda 2008., 2009. i 2010. godine
AuthorAndrea Kobaš
Mentor(s)Marko Jukić (thesis advisor)
Abstract
područja Osječko-baranjske županije tijekom 2008., 2009. i 2010. godine. Ispitivanje je provedeno na sljedećim sortama pšenice Poljoprivrednog instituta Osijek: Osječka Šišulja (U1), Žitarka, Srpanjka, Golubica, Soissons, Sana, Renata, Felix, Zlata i Divana. Reološka svojstva tijesta su ispitana na Brabenderovom farinografu i ekstenzografu. Ispitana kemijska svojstva su: udio proteina na Infratecu, količina vlažnog glutena i gluten indeks na Glutomaticu, broj padanja na uređaju za određivanje broja padanja po Hagberg-Pertenu i sedimentacijska vrijednost na uređaju za određivanje sedimentacijske vrijednosti po Zelenyu. Provedena je analiza i usporedba dobivenih vrijednosti za pojedina svojstva tijekom tri godine. Također, napravljena je usporedba srednjih vrijednosti pojedinačno za svako svojstvo tijekom 2008., 2009. i 2010. godine. Na kraju rada postavljena je korelacija svih parametara.
Keywordswheat rheology dough rheological and chemical properties of dough gluten farinograph extensograph
Parallel title (English)Examination of the rheological and chemical properties of different wheat genotypes from the osijek area yield 2008, 2009 and 2010
Committee MembersMarko Jukić
Daliborka Koceva Komlenić
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 date2011-09-29
Parallel abstract (English)
The aim of this work was to evaluate the rheological and chemical properties of ten different genotypes of wheat in the area of Osijek-Baranja County in the years 2008, 2009 and 2010. An investigation was conducted for the following varieties of wheat from Agricultural Institute Osijek: Osječka Šišulja (U1), Žitarka, Srpanjka, Golubica, Soissons, Sana, Renata, Felix, Zlata i Divana. Rheological properties were tested on the Brabender farinograph and extensograph. Chemical properties were examined: protein content on Infratec, wet gluten and gluten index on Glutomatic, falling number by Hagberg-Perten and sedimentation value according to Zeleny. An analysis and comparison of the obtained results for individual properties within three years was carried out. Also, a comparison of mean values separately for each property during 2008, 2009 and 2010 was made. At the end of the set, the correlation of all parameters was done.
Parallel keywords (Croatian)pšenica reologija tijesto reološka i kemijska svojstva tijesta gluten farinograf ekstenzograf
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:109:007647
CommitterSanda Hasenay