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master's thesis
Ocjena pivarske kakvoće sorte ječma Pivarac iz žetve 2017.
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. urn:nbn:hr:109:716925
Havlik, Igor
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

Havlik, I. (2019). Ocjena pivarske kakvoće sorte ječma Pivarac iz žetve 2017. (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:716925

Havlik, Igor. "Ocjena pivarske kakvoće sorte ječma Pivarac iz žetve 2017.." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:716925

Havlik, Igor. "Ocjena pivarske kakvoće sorte ječma Pivarac iz žetve 2017.." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:716925

Havlik, I. (2019). 'Ocjena pivarske kakvoće sorte ječma Pivarac iz žetve 2017.', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:716925

Havlik I. Ocjena pivarske kakvoće sorte ječma Pivarac iz žetve 2017. [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2019 [cited 2024 November 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:716925

I. Havlik, "Ocjena pivarske kakvoće sorte ječma Pivarac iz žetve 2017.", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:109:716925

Metadata
TitleOcjena pivarske kakvoće sorte ječma Pivarac iz žetve 2017.
Title (english)Study of Malting Quality of Barley Varieties Pivarac from the Season 2017
AuthorIgor Havlik
MentorVinko Krstanović (mentor)
MentorGordana Šimić (komentor)
Committee memberMarko Jukić (predsjednik povjerenstva)
Committee memberVinko Krstanović (član povjerenstva)
Committee memberGordana Šimić (član povjerenstva)
Committee memberJasmina Lukinac Čačić (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 country2019-07-01, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U radu je istraživana sladarska kakvoća jarog, dvoredog ječma Pivarac iz žetve 2017. Ječam je predhodnim postupkom mikroslađenja preved u slad, a zatim kongresnom metodom ukomljavanja od slada je dobivena sladovina. Ustanovljeni su polazni pokazatelji kakvoće te pokazatelji gotovog slada. Cilj ovog rada bio je na temelju dobivenih rezultata ocijeniti sladarsku kakvoću ječma Pivarac usporedbom rezultataa dostupnim podacima u znanstveno-stručnoj literaturi. Na temelju rezultata ocijenjena je podobnost sorte Pivac za proizvodnju piva. Rezultati pokazuju kako sorta Pivac zadovoljava vrijednosti za masu 1000 zrna, friabilnost, staklavost, udio ß-glukana, viskoznost te udio ekstrakta dok su vrijednosti za Hartong-ov i Kolbach-ov broj niže od preporučenih. Također je kod sorte Pivarac utvrđena niža vrijednost dijastatke snage (108 WK˚).
Abstract (english)
This thesis aimed to investigate the malting quality of barley cultivar Pivarac harvested in 2017. Barley sample was micro-malted and congress method of mashing was conducted. Initial quality indicators of barley, as well as quality indicators of malt were determined. This research was conducted in order to classify the barley cultivar Pivarac according to the appropriate qualitative group based on scientific and technical literature recommendations. Barleys malting quality and its suitability for beer production was assessed. The best results werw determined for 1000 cornweight, friability, glassycorns, ß-glucan content, viscosity and the amount of exctrat while the Harton and Kolbach indeks showed some lower results. Also, Pivarac has shown lower results regarding diastatic strength (108 WK˚).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:716925
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 on2019-07-05 09:06:12