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master's thesis
Ispitivanje pivarske kakvoće višenamjenskih sorti ječma Poljoprivrednog instituta Osijek
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. urn:nbn:hr:109:248401
Lenart, Leon
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Bioprocess Engineering

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Lenart, L. (2016). Ispitivanje pivarske kakvoće višenamjenskih sorti ječma Poljoprivrednog instituta Osijek (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:248401

Lenart, Leon. "Ispitivanje pivarske kakvoće višenamjenskih sorti ječma Poljoprivrednog instituta Osijek." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:248401

Lenart, Leon. "Ispitivanje pivarske kakvoće višenamjenskih sorti ječma Poljoprivrednog instituta Osijek." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:248401

Lenart, L. (2016). 'Ispitivanje pivarske kakvoće višenamjenskih sorti ječma Poljoprivrednog instituta Osijek', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:248401

Lenart L. Ispitivanje pivarske kakvoće višenamjenskih sorti ječma Poljoprivrednog instituta Osijek [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2024 November 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:248401

L. Lenart, "Ispitivanje pivarske kakvoće višenamjenskih sorti ječma Poljoprivrednog instituta Osijek", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:248401

Metadata
TitleIspitivanje pivarske kakvoće višenamjenskih sorti ječma Poljoprivrednog instituta Osijek
Title (english)The investigation of brewing quality of multipurpose barley cultivars of Agricultural Institute Osijek
AuthorLeon Lenart
MentorVinko Krstanović (mentor)
MentorKristina Mastanjević (komentor)
Committee memberNatalija Velić (predsjednik povjerenstva)
Committee memberKristina Mastanjević (član povjerenstva)
Committee memberGordana Šimić (član povjerenstva)
MBZ: 231361
Committee memberMarko Jukić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Bioprocess Engineering)
Osijek
Defense date and country2016-10-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U ovom radu je provedeno istraživanje sladarske kakvoće 11 sorti ječma: sedam pivarsko-stočnih, dvije čisto pivarske i dvije stočne sorte ječma. Istraživanja obuhvaćaju analize iz 2011., 2012. i 2013. godine. Za udjele β-glukana uspoređivane su vrijednosti za ječam sa tri lokacije, Osijek, Slavonski Brod i Tovarnik. Analize ostalih parametara kakvoće radile su se samo na ječmu s Osječke lokacije. Cilj rada je bila usporedba dobivenih rezultata s dostupnim podacima u znanstveno-stručnoj literaturi, kako za pivarske i pivarsko-stočne tako i za stočne sorte ječma. Prema pokazateljima sladarske kakvoće ocijenjena je njihova podobnost za proizvodnju piva. Najbolje vrijednosti svih parametara kakvoće očekivano su pokazale obje pivarske sorte ječma (Vanessa i Tiffany). Kod pivarsko-stočnih sorti nisu zabilježena velika odstupanja od zadanih parametara, no među njima Maxim, Lukas i Gazda pokazuju lošije rezultate razlike fine i grube meljave i viskoznosti za 2011. godinu, te friabilnosti tijekom sve tri godine. Međutim, treba naglasiti da je stočna sorta Bravo pokazala izvrsne rezultate sladarske kakvoće 2011. godine u nekoliko određivanih parametara: friabilnosti (89,16 %), razlike fine i grube meljave (2 %), viskoznosti (1,5 mPas) i Kolbachovom indeksu (41,55 %).
Abstract (english)
This paper presents a malting quality investigation of the 11 barley cultivars: seven brewing and feed (P/S), two strictly brewing (P) and two only feed barley cultivars (S), during 2011, 2012 and 2013. Three locations were also considered (Slavonski Brod, Tovarnik and Osijek) in this investigation, but only for content of β-glucans. Other malting quality analyses were carried out only on barley cultivars from Osijek. Based on obtained results, and their comparison to results in scientific and technical literature, the aim of this research was to assess the malting quality of strictly brewing, strictly feed and combined brewing and feed barley cultivars. According to their malting quality, their suitability for beer production was assessed. As expectedly, both of strict brewing cultivars (Vanessa and Tiffany) demonstrated the best malting quality parameters. Most of combined brewing and feed cultivars were within recommended values, except Maxim, Lukas and Gazda, which results were worse in difference between fine and coarse ground malt and in viscosity in 2011 and in friability during all three years. However, it should be noted that feed variety Bravo showed excellent results in 2011 in several parameters: friability (89,16 %), difference between fine and coarse ground malt (2%), viscosity (1,5 mPas) and Kolbach index (41,55 %).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:248401
Study programmeTitle: Process Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka procesnog inženjerstva (magistar/magistra inženjer/inženjerka procesnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2016-10-11 09:59:56