prikaz prve stranice dokumenta Određivanje maksimalne viskoznosti Brabenderovim amilografom mješavina pšeničnog brašna s ječmenim brašnima sorti ječma Favorit i Bosut
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undergraduate thesis
Određivanje maksimalne viskoznosti Brabenderovim amilografom mješavina pšeničnog brašna s ječmenim brašnima sorti ječma Favorit i Bosut
2019. urn:nbn:hr:109:757486
Prodanović, Nikolina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

Cite this document

Prodanović, N. (2019). Određivanje maksimalne viskoznosti Brabenderovim amilografom mješavina pšeničnog brašna s ječmenim brašnima sorti ječma Favorit i Bosut (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:757486

Prodanović, Nikolina. "Određivanje maksimalne viskoznosti Brabenderovim amilografom mješavina pšeničnog brašna s ječmenim brašnima sorti ječma Favorit i Bosut." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:757486

Prodanović, Nikolina. "Određivanje maksimalne viskoznosti Brabenderovim amilografom mješavina pšeničnog brašna s ječmenim brašnima sorti ječma Favorit i Bosut." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:757486

Prodanović, N. (2019). 'Određivanje maksimalne viskoznosti Brabenderovim amilografom mješavina pšeničnog brašna s ječmenim brašnima sorti ječma Favorit i Bosut', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 10 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:757486

Prodanović N. Određivanje maksimalne viskoznosti Brabenderovim amilografom mješavina pšeničnog brašna s ječmenim brašnima sorti ječma Favorit i Bosut [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2019 [cited 2024 April 10] Available at: https://urn.nsk.hr/urn:nbn:hr:109:757486

N. Prodanović, "Određivanje maksimalne viskoznosti Brabenderovim amilografom mješavina pšeničnog brašna s ječmenim brašnima sorti ječma Favorit i Bosut", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:109:757486

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Metadata
TitleOdređivanje maksimalne viskoznosti Brabenderovim amilografom mješavina pšeničnog brašna s ječmenim brašnima sorti ječma Favorit i Bosut
Title (english)Maximum Viscosity Determination of Mixtures of Wheat Flour with Barley Flour Made from Favorit and Bosut Barley Varieties Using a Brabender Amylograph
AuthorNikolina Prodanović
MentorDaliborka Koceva Komlenić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Carbohydrates Technology)
Osijek
Defense date and country2019-06-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovoga rada bio je procijeniti optimalni udio brašna od cijeloga zrna pojedine sorte ječma u mlinskim mješavinama za pekarske i fine pekarske proizvode. Provedeno je određivanje maksimalne viskoznosti pšeničnoga brašna s ječmenim brašnima cijelog zrna dvije sorte ječma BC Instituta Favorit i Bosut. Za potrebe analize samljeven je uzorak cijelog zrna svake pojedine sorte ječma u kojima je utvrđen udio vlage i mineralnih tvari nakon čega se provodilo određivanje maksimalne viskoznosti Brabenderovim amilografom, u prethodno pripremljenim mješavinama s različitim udjelima ječmenoga brašna i standardnoga pšeničnog brašna T-550. Udio vlage u samljevenim uzorcima cijeloga zrna sorte Favorit određen paralelnim probama iznosio je 11,47 % , a kod sorte Bosut iznosio je 11,88 %. Udio mineralnih tvari u samljevenim uzorcima cijeloga zrna sorte Favorit određen paralelnim probama iznosio je 1,465 %, a kod sorte Bosut iznosio je 1,454 %. Analize su pokazale kako zamjenom veće količine pšeničnoga brašna ječmenim brašnom značajno rastu vrijednosti maksimalne viskoznosti.
Abstract (english)
The aim of this study was to estimate the optimal proportion of a whole grain flour of a different variety in mills for bakery and fine bakery products. Determination of the maximum viscosity of wheat flour with barley flour was performed with two varieties of barley from the BC Institut Favorit and Bosut. For the purposes of analysis, a whole grain sample of each barley variety was grinded in order to determine the amount of moisture and mineral substances, after which the maximum viscosity of the Brabender amilograph was carried out, in previously prepared mixtures with different proportion of barley flour and standard wheat flour T-550. The moisture proportion of the whole grain of the Favorit sort, determined by parallel probes, was 11.47%, and the Bosut variety was 11.88%. The proportion of mineral substances in grinded samples of the whole grain of the Favorit sort determined by parallel probes was 1.465%, and in the Bosut variety was 1.454%. The analyses showed that by replacing larger quantities of wheat flour with barley flour, the value of maximum viscosity was significantly increased.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:757486
ProjectNumber: IP-2018-01-1227
Title: Razvoj održivog integriranog procesa proizvodnje biološki aktivnih izolata iz proizvodnih ostataka prehrambene industrije
Acronym: POPI-WinCEco
Leader: Ana Bucić-Kojić
Jurisdiction: Croatia
Funder: Hrvatska zaklada za znanost
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
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Created on2019-07-22 08:49:56