Reološka svojstva brašna ozimih i jarih pšenica žetve 2003

master's thesis

• Title (english): Rheological properties of flour winter and spring wheat in the harvest of 2003
• Author: Sunčica Belošević
• 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: 2005, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom diplomskom radu ispituju se reološka svojstva brašna ozimih i jarih pšenica žetve 2003. Za ispitivanje je korišteno 6 uzoraka brašna ozime pšenice i 4 uzorka brašna jare pšenice. Ozime pšenice su sa područja Koprivnice i Lovasa, a jare sa područja Osijeka i Zagreba. Uzorci ozimih pšenica su standardne prihvaćene sorte i to Divana – kao sorta poboljšivač, Žitarka – kao krušna sorta i Sana – kao krušna sorta varijabilne kakvoće (ponekad spada u osnovne sorte). Standardna prihvaćena sorta kod jarih pšenica bio je Remus. Provodila su se ispitivanja reoloških svojstava brašna Brabenderovim farinografom, Brabenderovim ekstenzografom i Brabenderovim amilografom; i laboratorijsko pokusno pečenje kruha. Provedeno ispitivanje je pokazalo da brašna ozimih pšenica pokazuju bolja reološka svojstva. Sorta Divana može se koristiti kao sorta poboljšivač. Sorte ( Sana, Žitarka, Remus OS-1. OS-2, Remus ZG-1, ZG-2) su pogodne za pekarsku proizvodnju. Provedene analize i dobiveni parametri reoloških svojstava brašna omogućuju tehnolozima da prilagode tehnološki proces proizvodnje, kako bi se dobili što kvalitetniji pekarski proizvodi.

Abstract (english)

In this graduation report has been examined rheological properties of flour winter and spring wheat from 2003. Six specimens of winter wheat flour and four specimens of spring wheat flour have been used in the examination. Winter specimens come from the grain – growing area of Koprivnica and Lovas and spring specimens come from the grain – growing area of Osijek and Zagreb. Specimens of winter wheat are standard accepted varieties of wheat. Those are: Divana as an improvement variety, Žitarka as a bread – making variety and Sana as bread – making variety of variable quality (it is sometimes considered as a basic variety). Remus is standard accepted variety of spring wheat. Examinations have been conducted on rheological properties with Brabender farinograph, Brabender extensograph and Brabender amylograph; and laboratory testing of baking bread. The examination has shown that flour of winter wheat show better rheological properties. Winter Wheat Divana can be used as improvement varieties. Varieties (Sana, Žitarka, Remus OS-1, OS-2, Remus Zg-1, ZG-2) are convenient for making production. The conducted analysis and the resulting parameters of rheological properties of flour enable the technologists to adjust the production process in order to get the best quality of baking products.

• Keywords: pšenično brašno; sorte; reološka svojstva
• Keywords (english): wheat flour; varieties; rheological properties
• Language: croatian
• URN:NBN: urn:nbn:hr:159:782057
• 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: 2017-09-13 09:05:06