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undergraduate thesis
Određivanje broja padanja mješavina pšeničnog brašna s ječmenim brašnima sorti ječma Bosut i Favorit
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. urn:nbn:hr:109:046755
Kamenjaš, Mateja
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

Kamenjaš, M. (2019). Određivanje broja padanja mješavina pšeničnog brašna s ječmenim brašnima sorti ječma Bosut i Favorit (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:046755

Kamenjaš, Mateja. "Određivanje broja padanja mješavina pšeničnog brašna s ječmenim brašnima sorti ječma Bosut i Favorit." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:046755

Kamenjaš, Mateja. "Određivanje broja padanja mješavina pšeničnog brašna s ječmenim brašnima sorti ječma Bosut i Favorit." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:046755

Kamenjaš, M. (2019). 'Određivanje broja padanja mješavina pšeničnog brašna s ječmenim brašnima sorti ječma Bosut i Favorit', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 20 May 2024, https://urn.nsk.hr/urn:nbn:hr:109:046755

Kamenjaš M. Određivanje broja padanja mješavina pšeničnog brašna s ječmenim brašnima sorti ječma Bosut i Favorit [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2019 [cited 2024 May 20] Available at: https://urn.nsk.hr/urn:nbn:hr:109:046755

M. Kamenjaš, "Određivanje broja padanja mješavina pšeničnog brašna s ječmenim brašnima sorti ječma Bosut i Favorit", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:109:046755

Metadata
TitleOdređivanje broja padanja mješavina pšeničnog brašna s ječmenim brašnima sorti ječma Bosut i Favorit
Title (english)Falling Number Determination of Mixtures of Wheat Flour with Barley Flour Made from Bosut and Favorit Barley Varieties
AuthorMateja Kamenjaš
MentorDaliborka Koceva Komlenić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Carbohydrates Technology)
Osijek
Defense date and country2019-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Ječam je žitarica iz porodice trava (Poaceae) koja se može koristiti u proizvodnji pekarskih proizvoda i ovakvi proizvodi imaju poboljšana nutritivna svojstva i prihvatljive senzorske karakteristike. Cilj rada bio je istražiti utjecaj zamjene dijela pšeničnog brašna (0, 10, 20, 30, 40, 50, 60, 70, 80, 90 i 100 %) ječmenim brašnom na broj padanja po Hagberg-Pertenu. Korišteno je standardno pšenično brašno T-550 i ječmeno brašno dvije sorte ječma BC instituta: Bosut i Favorit. Cijelo zrno obje sorte ječma usitnjeno je na laboratorijskom mlinu. Udio vlage i mineralnih tvari pšeničnog i ječmenih brašna određen je standardnom metodom. Na osnovi rezultata istraživanja provedenih u ovom radu može se zaključiti da udio ječmenog brašna ima statistički značajan utjecaj na broj padanja po Hagberg-Pertenu. Povećanje udjela ječmenog brašna obje ispitivane sorte ječma rezultiralo je povećanjem broja padanja smjese pšeničnog i ječmenog brašna.
Abstract (english)
Barley, cereal plant of the grass family Poaceae, can be used in the production of the bakery products and these products have improved nutritional characteristics and acceptable sensory properties. The aim of this study was to investigate the effect of replacing a part of the wheat flour (0, 10, 20, 30, 40, 50, 60, 70, 80, 90 and 100 %) with barley flour on Hagberg-Perten Falling number. Standard wheat flour T-550 was used, as well as barley flour of two barley varieties of the BC Institute: Bosut and Favorit. Whole grains of both barley varieties were grinded on a laboratory mill. The moisture and mineral content of the wheat and barley flour was determinated by the standard method. Based on the results of research carried out in this paper it can be concluded that the proportion of barley flour has a statistically significant impact on Hagberg-Perten falling number. The falling number increased with the increase levels of barley flour substitution in wheat-barley blends.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:046755
ProjectNumber: IP-2018-01-1227
Title: Razvoj održivog integriranog procesa proizvodnje biološki aktivnih izolata iz proizvodnih ostataka prehrambene industrije
Acronym: POPI-WinCEco
Leader: Ana Bucić-Kojić
Jurisdiction: Croatia
Funder: Hrvatska zaklada za znanost
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 on2019-10-03 11:05:59