master's thesis
Research on malting properties of wheat variety Adriana

Krunoslav Grozaj (2010)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Bioprocess Engineering
Metadata
TitleIspitivanje sladarske kakvoće sorte pšenice Adriana
AuthorKrunoslav Grozaj
Mentor(s)Vinko Krstanović (thesis advisor)
Abstract
Ispitavana su sladarska svojstva domaće konditorske sorte pšenice Adriana za potrebe proizvodnje svijetlog pivarskog slada. Čisto, dorađeno zrno dobiveno od Bc Instituta Zagreb podvrgnuto je pokusnom mikroslađenju po standardnom postupku za mikroslađenja pšenice u cilju proizvodnje pšeničnog svijetlog slada, tijekom dvije uzastopne sezone (2007. i 2008.). Ustanovljavani su polazni pokazatelji kakvoće, pokazatelji kakvoće postupka mikroslađenja (zeleni slad), te gotovog slada. Dobiveni rezultati upućuju na to da ispitivana sorta može poslužiti kao podloga za selekciju sladarske sorte prema svim bitnim pokazateljima kakvoće gotovog slada. Sorta pokazuje lošije vrijednosti za aktivnost α-amilaze, ukupnu dijastatsku snagu ali se to ne odražava na pokazatelje konačna prevrelosti, udio α-amino N, i udio topljivog N u sladovini. Sorta Adriana se može svrstati u II sladarsku kvalitativnu grupu.
Keywordsmalt wheat malting quality pale wheat malt
Parallel title (English)Research on malting properties of wheat variety Adriana
Committee MembersDaliborka Koceva Komlenić
Vinko Krstanović
Jurislav Babić
Vedran Slačanac
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 date2010-07-08
Parallel abstract (English)
The aim of this work was to investigate malting properties of domestic confectionery wheat variety Adriana for pale malt production. Clean, conditioned grain obtained from Bc Institute Zagreb (10 kg) underwent three different procedures of experimental micromalting (standard malting procedure for beer barley, standard procedure for producing pale malt from wheat and modified procedure). Experiments were conducted during two seasons (2008 and 2009). Initial quality indicators, quality indicators of micromalting procedure (green malt) and quality indicators of malt were determined. Obtained results showed that this variety by all its substantial malt quality indicators (fine and coarse extract, total and soluble proteins, Kolbach index, viscosity, saccharification time, lautering time, and Hortong number) can be used for malting. Adriana showed inferior values for α-amilase activity and diastatic power, but this does not effect the final attenuation indicators such as share of α-amino N and share of soluble N in wort. Wheat cultivar Adriana can be classified into II malting qualitative group.
Parallel keywords (Croatian)slad pšenica sladarska kakvoća svijetli pivarski slad
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:109:221375
CommitterSanda Hasenay