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undergraduate thesis
Primjena neslađenih sirovina u proizvodnji piva
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. urn:nbn:hr:109:805958
Barišić, Ana
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

Barišić, A. (2020). Primjena neslađenih sirovina u proizvodnji piva (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:805958

Barišić, Ana. "Primjena neslađenih sirovina u proizvodnji piva." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:805958

Barišić, Ana. "Primjena neslađenih sirovina u proizvodnji piva." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:805958

Barišić, A. (2020). 'Primjena neslađenih sirovina u proizvodnji piva', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:805958

Barišić A. Primjena neslađenih sirovina u proizvodnji piva [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:805958

A. Barišić, "Primjena neslađenih sirovina u proizvodnji piva", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:805958

Metadata
TitlePrimjena neslađenih sirovina u proizvodnji piva
Title (english)Use of Unmalted Raw Materials in Beer Production
AuthorAna Barišić
MentorVinko Krstanović (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Bioprocess Engineering)
Osijek
Defense date and country2020-09-24, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Pivo, najstarije i najraširenije alkoholno piće na svijetu, može se definirati kao osvježavajuće pjenušavo piće sa karakterističnom aromom po hmelju, koji u sebi sadrži relativno mali udio alkohola. Sirovine potrebne za proizvodnju najpopularnijeg alkoholnog pića na svijetu su voda, slad, neslađene sirovine, hmelj i kvasac. Stoga, kvaliteta piva ovisi i kvaliteti, kemijskom sastavu te tehnološkom procesu primjene ovih sirovina. Neslađene sirovine uvelike pridonose proizvodnji piva, na način da poboljšavaju razna organoleptička svojstva (intenzitetu boje, aromi), te također fizikalno-kemijskim svojstvima poput koloidne stabilnosti. Imaju negativan učinak u proizvodnji u smislu slabije filtrabilnosti komine i sporije fermentacije (vrenja). Ove vrste sirovina jeftinije su od ječma i samim tim njihovo korištenje smanjuje troškove proizvodnje. Najprimjenjivanije neslađene žitarice su: riža, kukuruz, neslađeni ječam i pšenica kao nadomjestak za dio slada u proizvodnji piva.
Abstract (english)
Beer is the oldest and the most widespread alcoholic beverage in the world, can be defined as a refereshing, sparkling beverage with a distinguished hop aroma, that has relatively low alcohol content. The materials used in brewing the most widely consumed alcoholic drink in the world are water, malt, unmalted cereals and yeast. Therefore, quality of the beer depends on quality, chemical composition and technology used in brewing with these raw materials. Unmalted cereals contribute a lot to beer production, they improve different organoleptic (colour intensity, aroma) and physicalchemical properties such as colloidal stability and stability of the foam. They also have negative impact on brewing in a sense of less effective wort fitration and slower fermentation. These raw materials are cheaper than barley thus they lower the total cost of the production. The most commonly used unmalted cereals are: rice, maize, unmalted barley and wheat as an adjuncts for part of malt in brewing beer.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:805958
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 on2020-10-06 09:18:27