master's thesis
Quality of individual wheat sorts of the Medjimurje county

Nataša Sabol (2012)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Cereal Technology
Metadata
TitleKakvoća pojedinih sorti pšenica s područja Međimurske županije
AuthorNataša Sabol
Mentor(s)Žaneta Ugarčić (thesis advisor)
Abstract
Cilj ovog rada bio je odrediti kakvoću pojedinih sorti pšenica sa različitih lokacija i različitih proizvođača na području Međimurske županije. U tu svrhu određena su fizikalna i kemijska svojstva pšenice (hektolitarska i apsolutna masa, primjese, staklavost zrna, udio vlage, pepela i proteina, sedimentacijska vrijednost, broj padanja i udio glutena), te reološka svojstva tijesta na Brabenderovom farinografu i ekstenzografu. Ispitivanje je provedeno na slijedećim sortama pšenice: Gabi, Lenta, Marija, Renan, Soason, Super žitarka i Žitarka. Istraživanja su pokazala da unutar istih sorti postoje odstupanja u kakvoći što ukazuje na činjenicu da su za kakvoću osim sortnih karakteristika vrlo važni uvjeti uzgoja, tako uzorak sorte Soason (Kotoriba – Agromeđimurje) ima postotak primjesa od 8,0 % što odskače od svih uzoraka. Uzorak Lenta (Kotoriba – Agromeđimurje) ima relativno nizak udio proteina 11,1 %, nisku sedimentaciju 34,0 %, mali ljepak te spada u III. razred kakvoće za razliku od ostala tri uzorka te sorte koji su po kakvoći spadaju u I. razred. Rezultati istraživanja su pokazali da je francuska sorta Renan po svim elementima kakvoće najbolja i svakako se može uvrstiti u pekarske sorte vrlo visoke kakvoće, na granici prema poboljšivačima, te se preporuča njezina veća zastupljenost na sijaćim površinama. Soason je sorta čiji je glavni nedostatak nizak udio ljepka, ali ima jako dobru energiju, pa samostalno nije pogodna za pekarsku proizvodnju, ali je odlična u kombinaciji s hrvatskim sortama dobre rastezljivosti i niskog otpora kao što su Žitarka, Super žitarka i Lenta. Najlošije pokazatelje kakvoće imala je sorta Marija.
Keywordswheat physical and chemical properties rheological properties flour farinograph extensograph
Parallel title (English)Quality of individual wheat sorts of the Medjimurje county
Committee MembersDaliborka Koceva Komlenić
Žaneta Ugarčić
Marko Jukić
Mirela Planinić
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 levelundergraduate
Study programmeFood Technology and Process Engineering
Academic title abbreviationdipl. ing.
Genremaster's thesis
Language Croatian
Defense date2012-12-19
Parallel abstract (English)
The aim of this study was to determine the quality of some wheat varieties from different locations and different manufacturers in the Medjimurje County. For that purpose the physical and chemical properties of wheat was determinate (test and absolute weight, additives, glassiness of grain, moisture, ash and protein content, sedimentation value, falling number and proportion of gluten), and the rheological properties of dough on a Brabender farinograph and extensograph. Testing was conducted on the following varieties of wheat: Gabi, Lenta, Marija, Renan, Soason, Super ţitarka and Ţitarka. Research has shown that within the same sort there are quality deviations which emphasizes that quality depends not only on sort characteristics but also on farming conditions, so a sample of the variety Soason (Kotoriba - AgromeĊimurje) has a share of tinge 8.0%, which stands out from all the samples. Sample Lenta (Kotoriba - AgromeĊimurje) has a relatively low share of 11.1% protein, 34.0% low sedimentation, small glue-pot and belongs to the III. class quality unlike the other three samples of the same variety that are among the best in I. class quality. The result has shown that French sort Renan is by all quality parameters the best sort and undoubtedly can be included in baking wheat sort of very high quality boundary with improvers and recommended her to the higher prevalence of the sower surfaces. Season is a sort which main deficiency is low content of gluten so it is not appropriate for baking production, but it is very good in combination with Croatian sorts of good extensibility and low resistance such as Ţitarka, Super ţitarka and Lenta. The worst quality indicators were observed in Marija.
Parallel keywords (Croatian)pšenica fizikalna i kemijska svojstva reološka svojstava brašno farinograf ekstenzograf
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:109:976933
CommitterSanda Hasenay