prikaz prve stranice dokumenta Utjecaj promjene procesnih parametara tijekom slađenja na topljivost proteina pšenice
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master's thesis
Utjecaj promjene procesnih parametara tijekom slađenja na topljivost proteina pšenice
2010. urn:nbn:hr:109:961084
Gagula, Goran
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Bioprocess Engineering

Cite this document

Gagula, G. (2010). Utjecaj promjene procesnih parametara tijekom slađenja na topljivost proteina pšenice (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:961084

Gagula, Goran. "Utjecaj promjene procesnih parametara tijekom slađenja na topljivost proteina pšenice." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:961084

Gagula, Goran. "Utjecaj promjene procesnih parametara tijekom slađenja na topljivost proteina pšenice." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:961084

Gagula, G. (2010). 'Utjecaj promjene procesnih parametara tijekom slađenja na topljivost proteina pšenice', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 17 May 2022, https://urn.nsk.hr/urn:nbn:hr:109:961084

Gagula G. Utjecaj promjene procesnih parametara tijekom slađenja na topljivost proteina pšenice [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2010 [cited 2022 May 17] Available at: https://urn.nsk.hr/urn:nbn:hr:109:961084

G. Gagula, "Utjecaj promjene procesnih parametara tijekom slađenja na topljivost proteina pšenice", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:109:961084

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Metadata
TitleUtjecaj promjene procesnih parametara tijekom slađenja na topljivost proteina pšenice
Title (english)Study on influence of process parameters during malting on protein solubility
AuthorGoran Gagula
MentorVinko Krstanović (mentor)
MBZ: 235062
Committee memberDaliborka Koceva Komlenić
Committee memberVinko Krstanović
MBZ: 235062
Committee memberVedran Slačanac
Committee memberKrešimir Mastanjević
MBZ: 268226
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Bioprocess Engineering)
Osijek
Defense date and country2010-09-23, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
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).
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).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:961084
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 on2015-11-09 10:25:41