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undergraduate thesis
Analiza ječmenog slada
Požega: Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Požega, 2024. urn:nbn:hr:277:529188
Ilijaš, Ana
Josip Juraj Strossmayer University of Osijek
Faculty of Tourism and Rural Development in Pozega

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Ilijaš, A. (2024). Analiza ječmenog slada (Undergraduate thesis). Požega: Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega. Retrieved from https://urn.nsk.hr/urn:nbn:hr:277:529188

Ilijaš, Ana. "Analiza ječmenog slada." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, 2024. https://urn.nsk.hr/urn:nbn:hr:277:529188

Ilijaš, Ana. "Analiza ječmenog slada." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, 2024. https://urn.nsk.hr/urn:nbn:hr:277:529188

Ilijaš, A. (2024). 'Analiza ječmenog slada', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, accessed 15 July 2024, https://urn.nsk.hr/urn:nbn:hr:277:529188

Ilijaš A. Analiza ječmenog slada [Undergraduate thesis]. Požega: Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega; 2024 [cited 2024 July 15] Available at: https://urn.nsk.hr/urn:nbn:hr:277:529188

A. Ilijaš, "Analiza ječmenog slada", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, Požega, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:277:529188

Metadata
TitleAnaliza ječmenog slada
Title (english)Analysis of Barley Malt
AuthorAna Ilijaš
MentorAna Mrgan (mentor)
Committee memberHelena Marčetić (predsjednik povjerenstva)
Committee memberAna Mrgan (član povjerenstva)
Committee memberValentina Obradović (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
Faculty of Tourism and Rural Development in Pozega
Požega
Defense date and country2024-01-24, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Slad je poznat kao jedna od važnih sirovina u proizvodnji piva. To je proklijalo i osušeno zrno najčešće pivarskog ječma koje je bogato aktivnim hidrolitičkim enzimima. Pivarski slad osim od ječma može se dobivati i od drugih žitarica, no ječam je najzastupljeniji u pivarskoj proizvodnji. Slad se dobiva procesima močenja, klijanja i sušenja žitarica. Ječam je glavna sirovina za proizvodnju slada jer ispunjava sve potrebne uvjete za proizvodnju kvalitetnog piva. Tijekom procesa proizvodnje slada vrše se analize kakvoće sirovine, poluproizvoda i gotovog proizvoda, kao što su sadržaja vlage i friabilnost koja je indikator staklavosti i brašnavost zrna ječma. Kod congress kaše koja se dobiva tijek kuhanja slada analizira se: vrijeme filtracije, određivanje boje, viskoznost i sadržaj dušika u sladu. Boja slada nije i boja piva već se mjeri indikacija vrste slada. Vrijeme filtracije se određuje i zapisuje kako bi pivovare znale tijek proizvodnje i rok valjanosti piva.
Abstract (english)
Malt is known as one of important raw materials in beer production. This is a germinated and dried grain, usually brewer's barley, which is rich in active hydrolytic enzymes. Brewer's malt can be obtained from other grains besides barley, but barley is the most common in brewing. Malt is obtained by soaking, germinating and drying grains. Barley is the main raw material for the production of malt because it meets all the necessary conditions for the production of quality beer. During the maltproduction process, analyzes of the quality of raw materials, semi-products and finished products are performed, such as moisture content and friability, which is an indicator of glassiness and flouriness of barley grains. In the congress mash obtained, the course of malt cooking is analyzed: filtration time, color determination, viscosity and nitrogen content in the malt. The color of the malt is not the color of the beer, but rather an indication of the type of malt. The filtration time is determined and recorded so that the breweries know the production process and the expiration date of the beer.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:277:529188
Study programmeTitle: Biotechnical Sciences - Food Technology
Study programme type: professional
Study level: undergraduate
Academic / professional title: prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2024-01-29 13:27:07