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undergraduate thesis
Fizikalno-kemijska svojstva različitih sorti ozime pšenice roda 2018. godine
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. urn:nbn:hr:109:716196
Štabi, Nikolina
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

Štabi, N. (2019). Fizikalno-kemijska svojstva različitih sorti ozime pšenice roda 2018. godine (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:716196

Štabi, Nikolina. "Fizikalno-kemijska svojstva različitih sorti ozime pšenice roda 2018. godine." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:716196

Štabi, Nikolina. "Fizikalno-kemijska svojstva različitih sorti ozime pšenice roda 2018. godine." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:716196

Štabi, N. (2019). 'Fizikalno-kemijska svojstva različitih sorti ozime pšenice roda 2018. godine', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:716196

Štabi N. Fizikalno-kemijska svojstva različitih sorti ozime pšenice roda 2018. godine [Undergraduate 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:109:716196

N. Štabi, "Fizikalno-kemijska svojstva različitih sorti ozime pšenice roda 2018. godine", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:109:716196

Metadata
TitleFizikalno-kemijska svojstva različitih sorti ozime pšenice roda 2018. godine
Title (english)Physical and Chemical Properties of Different Winter Wheat Varieties from the 2018 Harvest
AuthorNikolina Štabi
MentorMarko Jukić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Carbohydrates Technology)
Osijek
Defense date and country2019-09-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je ispitati osnovna fizikalno-kemijska svojstva ozime pšenice roda 2018. godine. Istraživanja su provedena na 20 različitih sorti zasijanih na području Osječko-baranjske županije. U zrnu su određeni udjeli vode, proteina i mineralnih tvari, te staklavost, hektolitarska i apsolutna masa. Također je određen postotak izbrašnjavanja tijekom laboratorijskog mljevenja pšenice, a u dobivenom brašnu udjeli mineralnih tvari te sadržaj vlažnog i suhog glutena. Na temelju provedenih ispitivanja može se zaključiti da je prosječna kvaliteta pšenice roda 2018. dosta loše kvalitete što se najbolje može iščitati iz činjenice da prema „Pravilniku o ugovornim odnosima pri otkupu pšenice“ niti jedna sorta nije svrstana u Premium i I. kvalitativnu klasu, samo jedan uzorak svrstan je u II., a svi ostali u III. i IV. klasu. Utvrđena je statistički značajna pozitivna korelacija između postotka izbrašnjavanja i hektolitarske i apsolutne mase, te negativna korelacija s udjelom pepela u zrnu pšenice. Udio proteina značajno je korelirao s hektolitarskom masom, staklavošću, te udjelom vlažnog i suhog glutena.
Abstract (english)
The aim of this study was to investigate the physico-chemical properties of twenty samples of different winter wheat varieties harvested in 2018 in Osijek-Baranja County. Moisture, grain protein content, grain ash content, hectolitre mass, 1000 kernel weight, and grain vitreousness were determined. Experimental milling of wheat was conducted and wet and dry gluten content of obtained flours were determined. Based on the tests carried out, it can be concluded that the average quality of wheat of the 2018 harvest is rather poor quality. According to the “Regulations on contractual relations for the purchase of wheat” none variety is classified in Premium and \(1^{st}\) qualitative class, only one sample was classified in \(2^{nd}\), and all others in \(3^{rd}\) and \(4^{th}\) class. A statistically significant positive correlation was found between the milling yield, hectolitre mass and 1000 kernel weight, and a negative correlation with the ash content of wheat grain. Protein content correlated significantly with hectolitre mass, vitreousness, and content of wet and dry gluten.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:716196
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 on2019-09-18 14:53:46