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master's thesis
Određivanje kvalitete pšeničnog brašna pomoću metode broja padanja po Hagberg-Pertenu uz upotrebu otopine mliječne kiseline
diplomski rad
Split: University of Split, Faculty of Chemistry and Technology, 2022. urn:nbn:hr:167:850783
Debeljak, Matea
University of Split
Faculty of Chemistry and Technology
Division of Engineering and Chemistry

Institutional repository: Repository of the Faculty of chemistry and technology

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Debeljak, M. (2022). Određivanje kvalitete pšeničnog brašna pomoću metode broja padanja po Hagberg-Pertenu uz upotrebu otopine mliječne kiseline : diplomski rad (Master's thesis). Split: University of Split, Faculty of Chemistry and Technology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:167:850783

Debeljak, Matea. "Određivanje kvalitete pšeničnog brašna pomoću metode broja padanja po Hagberg-Pertenu uz upotrebu otopine mliječne kiseline : diplomski rad." Master's thesis, University of Split, Faculty of Chemistry and Technology, 2022. https://urn.nsk.hr/urn:nbn:hr:167:850783

Debeljak, Matea. "Određivanje kvalitete pšeničnog brašna pomoću metode broja padanja po Hagberg-Pertenu uz upotrebu otopine mliječne kiseline : diplomski rad." Master's thesis, University of Split, Faculty of Chemistry and Technology, 2022. https://urn.nsk.hr/urn:nbn:hr:167:850783

Debeljak, M. (2022). 'Određivanje kvalitete pšeničnog brašna pomoću metode broja padanja po Hagberg-Pertenu uz upotrebu otopine mliječne kiseline : diplomski rad', Master's thesis, University of Split, Faculty of Chemistry and Technology, accessed 23 November 2024, https://urn.nsk.hr/urn:nbn:hr:167:850783

Debeljak M. Određivanje kvalitete pšeničnog brašna pomoću metode broja padanja po Hagberg-Pertenu uz upotrebu otopine mliječne kiseline : diplomski rad [Master's thesis]. Split: University of Split, Faculty of Chemistry and Technology; 2022 [cited 2024 November 23] Available at: https://urn.nsk.hr/urn:nbn:hr:167:850783

M. Debeljak, "Određivanje kvalitete pšeničnog brašna pomoću metode broja padanja po Hagberg-Pertenu uz upotrebu otopine mliječne kiseline : diplomski rad", Master's thesis, University of Split, Faculty of Chemistry and Technology, Split, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:167:850783

Metadata
TitleOdređivanje kvalitete pšeničnog brašna pomoću metode broja padanja po Hagberg-Pertenu uz upotrebu otopine mliječne kiseline : diplomski rad
Title (english)Determination of the quality of wheat flour by the Hagberg-Perten falling number method using a lactic acid solution : diploma thesis
AuthorMatea Debeljak
MentorMarko Jukić (mentor)
Committee memberDanijela Skroza (predsjednik povjerenstva)
Committee memberZvonimir Marijanović (član povjerenstva)
Committee memberMarko Jukić (član povjerenstva)
GranterUniversity of Split
Faculty of Chemistry and Technology
(Division of Engineering and Chemistry)
Split
Defense date and country2022-12-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Zadatak ovog rada bio je ispitati utjecaj otopine mliječne kiseline u određivanju broja padanja po Hagberg-Pertenu u odnosu na standardno određivanje s vodom kao otapalom u uzorcima pšeničnog brašna. Osim toga, ispitan je i utjecaj upotrebe otopine srebrovog nitrata kao sredstva za inaktivaciju amilolitičkih enzima. U radu je korišteno deset uzoraka pšeničnog brašna različite tehnološke kvalitete (četiri jaka, četiri srednje jaka i dva slaba brašna). Provedena je i usporedba dobivenih rezultata određivanja broja padanja s farinografskim i ekstenzografskim pokazateljima kvalitete pšeničnog brašna, kao i s udjelima proteina i glutena te s retencijskom sposobnosti brašna prema vodi i otopini mliječne kiseline i sa sedimentacijskom vrijednosti. Na temelju ispitivanja provedenih u ovom radu može se zaključiti da se upotrebom metode određivanja broja padanja uz korištenje otopina mliječne kiseline i srebrovog nitrata uspješno mogu predvidjeti kvalitativna svojstava brašna ovisna o proteinskoj komponenti. Prilikom korištenja navedenih otopina dolazi do djelomične ili potpune inaktivacije amilolitičkih enzima tako da oni više ne utječu na viskoznost škrobne paste pa se doprinos proteinske komponente brašna viskoznosti suspenzije može bolje uočiti. Iz provedene korelacijske analize može se također zaključiti da se kvalitativna svojstva brašna bolje mogu predvidjeti korištenjem otopine srebrovog nitrata nego li korištenjem otopine mliječne kiseline jer rezultati broja padanja uz upotrebu srebrovog nitrata koreliraju s više pokazatelja kvalitete brašna, a korelaciju su značajnije.
Abstract (english)
The aim of this study was to investigate the influence of the lactic acid solution in the determination of the Hagberg-Perten falling number in comparison with the standard determination using water as solvent in wheat flour samples. In addition, the influence of using silver nitrate solution as an agent to inactivate amylolytic enzymes was also investigated. Ten samples of wheat flour of different technological quality were (four strong, four medium and two weak flours). A comparison of the obtained results for the determination of the falling number with farinographic and extensographic quality indicators of wheat flour, as well as with the protein and gluten content, with the water and lactic acid retention capacity of the flour and sedimentation value was also carried out. Based on the obtained results, it can be concluded that the qualitative properties of flour depending on the protein component can be successfully predicted by the falling number method using lactic acid and silver nitrate solutions. When the above solutions are used, the amylolytic enzymes are partially or completely inactivated so that they no longer affect the viscosity of the starch paste, so that the contribution of the protein component of the flour to the viscosity of the suspension can be better identified. From the correlation analysis performed, it can also be concluded that the qualitative properties of the flour can be better predicted with a silver nitrate solution than with a lactic acid solution, since the falling number results correlate with more flour quality indicators when silver nitrate is used and the correlations are more significant.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:167:850783
Study programmeTitle: Graduate university study of Food technology - graduate - university
Study programme type: university
Study level: graduate
Academic / professional title: magistar/a inženjer/ka prehrambene tehnologije (magistar/a inženjer/ka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2023-03-31 09:10:04