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undergraduate thesis
Kvalitativna analiza zrna pšenice u laboratoriju
2024. urn:nbn:hr:109:918817
Galović, Filip
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

Cite this document

Galović, F. (2024). Kvalitativna analiza zrna pšenice u laboratoriju (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:918817

Galović, Filip. "Kvalitativna analiza zrna pšenice u laboratoriju." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:918817

Galović, Filip. "Kvalitativna analiza zrna pšenice u laboratoriju." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:918817

Galović, F. (2024). 'Kvalitativna analiza zrna pšenice u laboratoriju', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:918817

Galović F. Kvalitativna analiza zrna pšenice u laboratoriju [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2024 [cited 2025 January 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:918817

F. Galović, "Kvalitativna analiza zrna pšenice u laboratoriju", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:109:918817

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Metadata
TitleKvalitativna analiza zrna pšenice u laboratoriju
Title (english)Qualitative Analysis of Wheat Grain in the Laboratory
AuthorFilip Galović
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 country2024-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Pšenica je jedna od osnovnih i najprisutnijih namirnica u ljudskoj prehrani. Ovaj završni rad opisuje pšenično zrno, njezin sastav, svojstva i vrste. Također se opisuju i tehnološka obrada pšenice i metode kvalitativne analize uzoraka zrna pšenice primjenjivane u laboratoriju. Pšenica se može iskoristit za dobivanje velikog broja raznovrsnih proizvoda. Njezino iskorištenje uvelike ovisi o njezinim karakteristikama koje se utvrđuju u laboratoriju. Opisane metode analize su: određivanje vlažnosti, količine primjesa, hektolitarska masa, organoleptičko ocjenjivanje, određivanje količine pepela, određivanje udjela glutena (ručno ispiranje glutena, ispitivanje kakvoće glutena), farinograf, ekstenzograf, amilograf i određivanje broja padanja.
Abstract (english)
Wheat is one of the basic and most widely used foods in the human diet. This thesis describes the wheat grain, its composition, properties and types. The technological processing of wheat and the methods of qualitative analysis of wheat grain samples in the laboratory are also described. Wheat can be used to produce a large number of different products. Its use depends largely on its properties, which are determined in the laboratory. The methods of analysis described are: determination of moisture content, amount of admixture, hectolitre mass, organoleptic evaluation, determination of ash content, determination of gluten content (manual washing of gluten, testing of gluten quality), farinograph, extensograph, amylograph and determination of falling number.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:918817
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
Terms of useLicence In copyright icon
Created on2024-09-27 14:50:23