master's thesis
Study on influence of process parameters during malting on protein solubility

Goran Gagula (2010)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Bioprocess Engineering
Metadata
TitleUtjecaj promjene procesnih parametara tijekom slađenja na topljivost proteina pšenice
AuthorGoran Gagula
Mentor(s)Vinko Krstanović (thesis advisor)
Abstract
U radu je ispitivan utjecaj postupka slađenja pri proizvodnji svijetlog pšeničnog slada na udio topljivog N u sladu, odnos ukupnog N i topljivog N (Kolbachov indeks). Ispitivani su uzorci osam domaćih pšenica kvalitativne grupe B (krušarice) koje karakterizira povišen udio ukupnog N u zrnu. Uzorci su uzimani tijekom dvije sezone (2008 i 2009). Provedeno je pet postupaka slađenja i to: (A) standardni postupak (kontrola); (B) restriktivni postupak s jakim porastom temperature tijekom klijanja; (C) intenzivni postupak s jakim padom temperatura tijekom klijanja; (D) umjereno intenzivni postupak s blagim padom temperatura tijekom klijanja; (E) umjereno restriktivni postupak s blagim porastom temperatura tijekom klijanja. Rezultati pokazuju da umjereno restriktivni postupak slađenja (E) daje najbolje rezultate kako za topljivi N u sladovini tako i za odnos ukupnog N i topljivog N (Kolbachov indeks).
Keywordsmalt wheat malt soluble N TP/SP ratio malting micromalting procedures
Parallel title (English)Study on influence of process parameters during malting on protein solubility
Committee MembersDaliborka Koceva Komlenić
Vinko Krstanović
Vedran Slačanac
Krešimir Mastanjević
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 date2010-09-23
Parallel abstract (English)
The aim of this work was to conduct influence of malting during light wheat malt production on share of soluble N in malt, and total N and soluble N (Kolbach index) ratio. Eight domestic wheat varieties of quality group B were conducted. They are characterized by increased share of total N in grain. Samples were taken during two seasons (2008 and 2009). Five malting procedures were conducted: standard procedure (A, control), restrictive procedure with high temperature increase during germination (B), intense procedure with high temperature decrease during germination (C), moderately intense procedure with moderate temperature decrease during germination (D), moderately restrictive procedure with moderate temperature increase during germination (E). Results show that procedure E gives best results for soluble N in worth and also for total N/soluble N ratio (Kolbach index).
Parallel keywords (Croatian)slad pšenični slad topljivi N odnos TP/SP slađenje postupci mikroslađenja
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:109:961084
CommitterSanda Hasenay