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master's thesis
Reološka svojstva tijesta od brašna sorti ozime pšenice roda 2017. godine
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. urn:nbn:hr:109:786213
Marek, Hana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Cereal Technology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Marek, H. (2018). Reološka svojstva tijesta od brašna sorti ozime pšenice roda 2017. godine (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:786213

Marek, Hana. "Reološka svojstva tijesta od brašna sorti ozime pšenice roda 2017. godine." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:786213

Marek, Hana. "Reološka svojstva tijesta od brašna sorti ozime pšenice roda 2017. godine." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:786213

Marek, H. (2018). 'Reološka svojstva tijesta od brašna sorti ozime pšenice roda 2017. godine', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 20 May 2024, https://urn.nsk.hr/urn:nbn:hr:109:786213

Marek H. Reološka svojstva tijesta od brašna sorti ozime pšenice roda 2017. godine [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2024 May 20] Available at: https://urn.nsk.hr/urn:nbn:hr:109:786213

H. Marek, "Reološka svojstva tijesta od brašna sorti ozime pšenice roda 2017. godine", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:786213

Metadata
TitleReološka svojstva tijesta od brašna sorti ozime pšenice roda 2017. godine
Title (english)Dough Rheological Properties of Winter Wheat Varieties Flours from the 2017 Harvest
AuthorHana Marek
MentorMarko Jukić (mentor)
MentorIvana Rukavina (komentor)
MBZ: 335886
MentorAna Šušak (pomoć pri izradi, neposredni voditelj)
Committee memberDaliborka Koceva Komlenić (predsjednik povjerenstva)
Committee memberMarko Jukić (član povjerenstva)
Committee memberIvana Rukavina (član povjerenstva)
MBZ: 335886
Committee memberJasmina Lukinac Čačić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Cereal Technology)
Osijek
Defense date and country2018-07-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovoga rada bio je ispitati reološka svojstva tijesta od brašna sorti ozime pšenice roda 2017. godine. Ispitano je 27 sorti koje su uzgajane na dvije različite lokacije, osječkoj i zagrebačkoj. Sorte su uzgajane pod istim agrotehničkim i agroekološkim uvjetima. Ispitana su reološka svojstva na Brabenderovom farinografu, ekstenzografu, te aktivnost amilolitičkih enzima na Brabenderovom amilografu i pomoću broja padanja po Hagberg- Pertenu. Rezultati su pokazali da su uzorci uzgojeni na osječkom području bolje kvalitete u odnosu na uzorke uzgojene na zagrebačkom području tijekom vegetacijske godine 2016./17., a to je naročito vidljivo iz farinografskih pokazatelja kvalitete. Budući da su tijekom uzgoja pšenice provođene identične agrotehničke mjere na obje lokacije, može se zaključiti da su glavni uzrok razlika u kvaliteti pšenice s osječkog i zagrebačkog područja različiti klimatski uvjeti.
Abstract (english)
The aim of this study was to determine the rheological properties of different winter wheat varieties obtained from 2017 harvest. Twenty-seven varieties of winter wheat that were used were grown on two locations, Osijek and Zagreb. Rheological properties were determined by Brabender farinograph and extensograph, and the amylolytic activity was examined by using Brabender amylograph and by measuring Falling Number (Hagberg- Perten). The results showed that the samples in the Osijek region were of better quality compared to the samples grown on the Zagreb area during the vegetation year 2016/17, and this is particularly apparent from the farinographic quality indicators. Since wheat was grown with identical agrotechnical measures in both locations, it can be concluded that the main cause of differences in the quality of wheat from Osijek and Zagreb region is different climatic conditions.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:786213
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2018-07-23 08:04:35