prikaz prve stranice dokumenta Proizvodnja pšeničnog piva
Access restricted to students and staff of home institution
undergraduate thesis
Proizvodnja pšeničnog piva
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. urn:nbn:hr:109:275157
Kovačević, Nikolina
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

Kovačević, N. (2018). Proizvodnja pšeničnog piva (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:275157

Kovačević, Nikolina. "Proizvodnja pšeničnog piva." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:275157

Kovačević, Nikolina. "Proizvodnja pšeničnog piva." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:275157

Kovačević, N. (2018). 'Proizvodnja pšeničnog piva', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 28 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:275157

Kovačević N. Proizvodnja pšeničnog piva [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2024 April 28] Available at: https://urn.nsk.hr/urn:nbn:hr:109:275157

N. Kovačević, "Proizvodnja pšeničnog piva", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:275157

Metadata
TitleProizvodnja pšeničnog piva
Title (english)Production of wheat beer
AuthorNikolina Kovačević
MentorKristina Mastanjević (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Bioprocess Engineering)
Osijek
Defense date and country2018-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom radu predstavljena je upotreba pšenice u proizvodnji pšeničnog piva. Iako je ječam mnogo više proučavan s obzirom da je najvažnija sirovina u proizvodnji piva, pšenica igra veliku ulogu kao sirovina za proizvodnju slada i piva. Povijest pšeničnog piva započinje prije više od 5000 godina, a rezultat proučavanja i tehnoloških postupaka su današnje vrste pšeničnog piva. Glavne vrste pšeničnog piva su pšenično pivo s kvascem i bistro pšenično pivo. Zbog sličnosti između pšenice i ječma, tehnologija slađenja ječma koristi se i u proizvodnji pšeničnog piva. Proizvodnja pšeničnog slada započinje apsorpcijom vode u zrno nakon čega slijedi klijanje i sušenje. Nakon proizvodnje osnove sirovine, odnosno pšeničnog slada slijedi proizvodnja pšeničnog piva. U zaključku, unatoč sličnostima s proizvodnjom ječma, pšenica doprinosi promjene u proizvodnji i senzorskim karakteristikama piva.
Abstract (english)
In this work the use of wheat in the production of wheat beer is described. Although barley has been studied more often since it is the most important raw material in the production of beer (brewing), wheat plays an inportant role as a raw material for the production of malt and beer. The history of wheat beer begins more than 5000 years ago, and the result of research and tehnological producers are contemporary types of wheat beer. The main types of wheat beer are wheat beer with yeast and clear wheat beer. Because of similarities between wheat and barley, the technology of malting barley is also used in the production of wheat beer. The production of wheat malt begins with the water absorbtion by grain after which germination and drying take place. After the production of the main raw material, wheat malt, the production of wheat beer follws. In conclusion, despite the similarities with the production of barley malt beer, wheat contributes todifferent production procedure and sensory characteristics and of beer.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:275157
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 on2018-11-05 12:06:47