master's thesis
Germination of wheat in dependance of storage conditions

Vlatka Jurković (2009)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Biology and Microbiology
Metadata
TitleKlijavost pšenice u ovisnosti o uvjetima skladištenja
AuthorVlatka Jurković
Mentor(s)Mirjana Sabo (thesis advisor)
Abstract
Proučavanje klijavosti i kemijskih promjena koje se događaju u zrnu pšenice tri sorte, Divana, Žitarka i Srpanjka, tijekom 360 dana starenja pri četiri različita uvjeta temperature i relativne vlažnosti zraka (% RH), pokazalo je da starenjem zrna dolazi do sniženja klijavosti i energije klijanja zrna, te do povišenja stupnja kiselosti brašna, prividnog povišenja udjela vlažnog glutena i promjene sposobnosti bubrenja glutena. Sniženje klijavosti i energije klijanja zrna ispitivanih pšenica tijekom 360 dana starenja nastupa samo pri 25 ± 0,7°C i 40 ± 0,6°C . Brzina i intenzitet ukupno uočenih promjena, ovisna je o primijenjenim uvjetima starenja zrna kako slijedi: 40 ± 0,6 °C; 45 ± 2 % RH > 25 ± 0,7 °C; 45 ± 7 % RH > 2-25 °C; 60-74 % RH > 4 ± 0,5 °C; 45 ± 4 % RH.
Keywordswheat germination flour acidity wet gluten
Parallel title (English)Germination of wheat in dependance of storage conditions
Committee MembersIvica Strelec
Mirjana Sabo
Žaneta Ugarčić-Hardi
Daliborka Koceva Komlenić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food and Nutrition Research
Sub-department of Biology and Microbiology
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 date2009-07-14
Parallel abstract (English)
Germination and chemical changes occurring during wheat seeds ageing of varieties Divana, Žitarka and Srpanjka, under different storage conditions were studied. It was shown that wheat seed ageing was accompanied by loss of seed germination and germination energy, as well as changes in wheat seeds and flour quality parameters, such as increase in flour acidity, apparent wet gluten increase, and increase or decrease of sedimentation value. Decrease of germination and germination energy was observed only at 40 ± 0.6 °C and 25 ± 0.7 °C. The velocities and intensities of changes observed within wheat seeds were dependent on applied ageing conditions as follows: 40 ± 0.6 °C; 45 ± 2% RH > 25 ± 0.7 °C; 45 ± 7% RH > 2-25 °C, 60-74% RH > 4 ± 0.5 °C; 45 ± 4% RH.
Parallel keywords (Croatian)pšenica klijavost stupanj kiselosti vlažni gluten
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:109:100536
CommitterSanda Hasenay