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master's thesis
Fizikalno-kemijska svojstva zrna i brašna sorti ozime pšenice roda 2017. godine
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. urn:nbn:hr:109:222378
Barić, Marija
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

Barić, M. (2018). Fizikalno-kemijska svojstva zrna i 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:109:222378

Barić, Marija. "Fizikalno-kemijska svojstva zrna i 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:109:222378

Barić, Marija. "Fizikalno-kemijska svojstva zrna i 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:109:222378

Barić, M. (2018). 'Fizikalno-kemijska svojstva zrna i brašna sorti ozime pšenice roda 2017. godine', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:222378

Barić M. Fizikalno-kemijska svojstva zrna i brašna sorti ozime pšenice roda 2017. godine [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2024 November 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:222378

M. Barić, "Fizikalno-kemijska svojstva zrna i 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:109:222378

Metadata
TitleFizikalno-kemijska svojstva zrna i brašna sorti ozime pšenice roda 2017. godine
Title (english)Physico-chemical properties of the grains and flour of winter wheat varieties from the 2017 harvest
AuthorMarija Barić
MentorMarko Jukić (mentor)
MentorAna Šušak (pomoć pri izradi, neposredni voditelj)
MentorIvana Rukavina (komentor)
Committee memberDaliborka Koceva Komlenić (predsjednik povjerenstva)
Committee memberMarko Jukić (član povjerenstva)
Committee memberIvana Rukavina (član povjerenstva)
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 country2018-10-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je ispitati utjecaj osnovna fizikalno-kemijska svojstva zrna i brašna sorti ozime pšenice roda 2017. godine. Istraživanja su provedena na 27 različitih sorti zasijanih na dvije različite lokacije (osječko i zagrebačko područje). Na temelju dobivenih može se zaključiti da su uzorci uzgojeni na osječkom području bolje kvalitete u odnosu na uzorke uzgojene na zagrebačkom području tijekom vegetacijske godine 2016./2017. Uzorci s lokacije Osijek prosječno su imali veće vrijednosti za vlagu, apsolutnu i hektolitarsku masu, udio proteina, vlažnog i suhog glutena te veću sedimentacijsku vrijednost. Udio mineralnih tvari u zrnu i brašnu bio je nešto manji u odnosu na sorte sa zagrebačkog područja. Obzirom na identično provedene agrotehničke mjere na obje lokacije, može se zaključiti da su uzrok bolje kvalitete uzoraka pšenice s osječkog područja bolji klimatski uvjeti primjereni uzgoju pšenice.
Abstract (english)
The aim of this study was to determine the physico-chemical 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. Based on the results of the research carried out it can be concluded that samples in the Osijek region were of better quality compared to the samples grown on the Zagreb area during the vegetation year 2016/2017. Samples from Osijek area had higher average values for grain and flour moisture content, 1000 kernel weight, hectolitre mass, protein content, wet and dry gluten content and Zeleny sedimentation value. Ash content in grain and flour was lower than in Zagreb location. Since wheat was grown under identical agrotechnical conditions in both locations, it can be concluded that the main cause of differences in the quality of wheat from Osijek and Zagreb region was different climatic conditions.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:222378
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 on2018-10-17 11:04:03