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undergraduate thesis
Praćenje kvalitete brašna u laboratoriju mlina "Slavonija Županja" d.d.
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. urn:nbn:hr:109:188344
Faćko, Ana-Marija
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Faćko, A. M. (2017). Praćenje kvalitete brašna u laboratoriju mlina "Slavonija Županja" d.d. (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:188344

Faćko, Ana Marija. "Praćenje kvalitete brašna u laboratoriju mlina "Slavonija Županja" d.d.." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:188344

Faćko, Ana Marija. "Praćenje kvalitete brašna u laboratoriju mlina "Slavonija Županja" d.d.." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:188344

Faćko, A. M. (2017). 'Praćenje kvalitete brašna u laboratoriju mlina "Slavonija Županja" d.d.', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 04 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:188344

Faćko AM. Praćenje kvalitete brašna u laboratoriju mlina "Slavonija Županja" d.d. [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2024 November 04] Available at: https://urn.nsk.hr/urn:nbn:hr:109:188344

A. M. Faćko, "Praćenje kvalitete brašna u laboratoriju mlina "Slavonija Županja" d.d.", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:188344

Metadata
TitlePraćenje kvalitete brašna u laboratoriju mlina "Slavonija Županja" d.d.
Title (english)Monitoring the quality of the flour in a laboratory mill "Slavonia Zupanja" dd
AuthorAna-Marija Faćko
MentorDaliborka Koceva Komlenić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Carbohydrates Technology)
Osijek
Defense date and country2017-06-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Završni rad o praćenju kvalitete brašna temelji se na iskustvu dobivenom tijekom prakse u laboratoriju „Slavonija Županja“ d.d. i znanjima dobivenim tijekom studija. Prilikom dolaska pšenice u silos obavlja se dio navedenih analiza: mirisanje pšenice, određivanje vlage i hektolitarske mase kao i određivanje primjesa. Ostale analize provode se u velikom laboratoriju i one uključuju:određivanje količine pepela, određivanje veličine čestica brašna metodom prosijavanja, određivanje udjela glutena (ručno ispiranje glutena, ispitivanje kvalitete glutena), farinograf, ekstenzograf, amilograf, organoleptičko ocjenjivanje, amilolitičke aktivnosti brašna metodom „broja padanja“ po Hagberg Pertenu, određivanje vode i pekarovu probu.
Abstract (english)
The following bachelor΄s thesis about the monitoring of the quality of flour has been written based on the experience gained during practice in the laboratory "Slavonia Zupanja" dd and knowledge gained during education. Upon arrival of wheat in the silo a part of the following analysis in silo laboratory are being carried out: odour analysis, moisture determination, hectoliter mass, and determination of impurities. Flour analysis are done in a mill laboratory, and they include: ash content determination, flour particle size determination by sieving method, gluten content (hand washing gluten quality testing), farinograph, extensograph and amylograph tests, organoleptic assessment, determination of Falling Number according Hagberg Perten standard procedure, water content determination and baker's test.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:188344
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-07-05 07:26:49