Utjecaj proteina brašna na volumen kruha

master's thesis

• Title (english): Influence proteins in flavour on volime of bread
• Author: Biljana Srbljan
• Mentor: Duška Ćurić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Cereal Chemistry and Technology); Zagreb
• Defense date and country: 2007-07-12, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U radu su ispitivana fizikalno-kemijska i tehnološka svojstva sorata ozime pšenice žetve 2006. sa zagrebačkog žitorodnog područja. Ispitivano je 18 kultura ozime pšenice, a 3 od njih su standardne prihvaćene sorte: Žitarka, Divana i Sana. Analizirani parametri, kojima se određivala kakvoća zrna su: količina vode, količina proteina, sedimentacijska vrijednost, količina vlažnog glutena, Hagbergov broj padanja. Najveće povećanje sedimentacijske vrijednosti kao pokazatelja kakvoće glutena dobiveno je kod standardne sorte Divana. Peciva svojstva brašna ispitana su probnim pečenjem, a za određivanje kakvoće kruha ispitana su i senzorska svojstva. Količina i kakvoća glutena su osnovni pokazatelji kakvoće pšeničnog brašna. Rezultati pokazuju da sorte uzgojene na zagrebačkom području zadovoljavaju zahtjevima pekarske industrije.

Abstract (english)

This degree report examines physical, chemical and technological properties of 2006. winter wheat cultivars. In the area of Zagreb, 18 varieties of winter wheat have been planted, out of which three varieties are generally recognized: Žitarka, Divana i Sana. Analysed parameters, which were used to establish the quality of grain are protein content, Zelany sedimentation, wet gluten content and Hagberg falling number. The most increasing sedimentation value was given from an improvement variety Divana.That value is indicator for gluten guality. Gluten is the functional component of protein and determines many dough and processing characteristics of wheat and wheat flour. Results shows that varieties of wheat planted in Zagreb area complete the demands of baking industry.

• Keywords: brašno; gluten; ozima pšenica; peciva svojstva
• Keywords (english): baking properties; flour; gluten; winter wheat
• Language: croatian
• URN:NBN: urn:nbn:hr:159:133284
• Study programme: Title: Food Technology; specializations in: Food Engineering; Course: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo (diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-09-06 08:48:22