master's thesis
Influence of the degree of starch damage on the amylographic evaluation of wheat flour

Davor Tkalec (2013)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Cereal Technology
Metadata
TitleUtjecaj stupnja oštećenosti škroba na amilografsko ispitivanje pšeničnog brašna
AuthorDavor Tkalec
Mentor(s)Marko Jukić (thesis advisor)
Abstract
Amilografskim ispitivanjem tijeka želatinizacije škroba, i indirektno amilolitičke aktivnosti, dobivaju se važne informacije o kvaliteti pšenice i pecivnim svojstvima pšeničnog brašna. Važan parametar, ali često zanemaren, u evaluaciji kvalitete brašna je i stupanj oštećenosti škroba. Određeni stupanj oštećenja ima povoljan utjecaj na kvalitetu pekarskih proizvoda, a svako odstupanje od tih vrijednosti može se negativno odraziti na kvalitetu. Zadatak rada bio je ispitati utjecaj stupnja oštećenosti škroba na amilografsko ispitivanje uzoraka pšeničnog brašna pomoću Brabenderovog Mikro Visko-Amilografa. Na osnovi rezultata istraživanja provedenih u ovom radu, može se zaključiti da stupanj oštećenosti škroba značajno utječe na parametre amilografskog ispitivanja uzoraka pšeničnog brašna. Povećanjem stupnja oštećenosti škroba smanjuje se početna temperatura želatinizacije, a značajno se povećavaju maksimalna viskoznost suspenzije, opadanje viskoznosti i povratni efekt. Dobiveni rezultati upućuju na potrebu određivanja stupnja oštećenja škroba kao vrlo važnog parametra prilikom evaluacije uzoraka pšeničnog brašna.
Keywordsstarch amylographic evaluation
Parallel title (English)Influence of the degree of starch damage on the amylographic evaluation of wheat flour
Committee MembersDaliborka Koceva Komlenić
Marko Jukić
Jasmina Lukinac Čačić
Sandra Budžaki
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 Engineering
Academic title abbreviationmag. ing. techn. aliment.
Genremaster's thesis
Language Croatian
Defense date2013-11-08
Parallel abstract (English)
Influence of the degree of starch damage on the amylographic evaluation of wheat flour. Monitoring of gelatinization process of the starch and indirect determination of the amylolytic activity in the flour by amylograph provides assessment of the baking properties of flour. Degree of starch damage is an important parameter in the evaluation of the quality of flour but it is often ignored. A certain degree of starch damage has a favorable impact on the quality of baked goods, and any deviation from these values can have a negative impact on quality. The aim of this work was to explore the influence of the degree of starch damage on the amylographic evaluation of wheat flour using the Brabender Micro Visco-Amylograph. Based on the obtained results of research carried out in this paper, it can be concluded that degree of starch damage have significant influence on the measured amylographic parameters. Increasing the degree of starch damage reduces the pasting temperature, significantly increase the peak viscosity, breakdown viscosity and setback. The results indicate the need for determining the degree of starch damage as a very important parameter for wheat flour evaluation.
Parallel keywords (Croatian)škrob amilografsko ispitivanje
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:109:139435
CommitterSanda Hasenay