prikaz prve stranice dokumenta Proizvodnja bezglutenskoga piva
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undergraduate thesis
Proizvodnja bezglutenskoga piva
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. urn:nbn:hr:109:757909
Grujin, Antonio
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

Grujin, A. (2021). Proizvodnja bezglutenskoga piva (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:757909

Grujin, Antonio. "Proizvodnja bezglutenskoga piva." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:757909

Grujin, Antonio. "Proizvodnja bezglutenskoga piva." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:757909

Grujin, A. (2021). 'Proizvodnja bezglutenskoga piva', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 27 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:757909

Grujin A. Proizvodnja bezglutenskoga piva [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2024 April 27] Available at: https://urn.nsk.hr/urn:nbn:hr:109:757909

A. Grujin, "Proizvodnja bezglutenskoga piva", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:757909

Metadata
TitleProizvodnja bezglutenskoga piva
Title (english)Production of Gluten-Free Beers
AuthorAntonio Grujin
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 country2021-09-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Cilj ovoga rada je prikazati proces proizvodnje bezglutenskog piva, opisati alternativne sirovine za proizvodnju te zakonodavstvo vezano za označavanje proizvoda bez glutena. Iako se tradicionalno pivo proizvodi iz uobičajenih žitarica kao što su ječam ili pšenica, moguća je proizvodnja piva upotrebom alternativnih žitarica kao što su proso, riža, sirak ili kukuruz, koje ne sadrže gluten. Gluten je protein pšenice, a hordein iz ječma mogu uzrokovati reakcije imunološkoga sustava te potaknuti celijakiju kod osoba koje su intolerantne na ove proteine. Proizvodnja bezglutenskoga piva se od proizvodnje standarnoga piva razlikuje u višoj temperaturi želatinizacije tijekom kuhanja piva, dok su ostali procesi slični. Tijekom proizvodnje postoji mogućnost dodatka enzima ili drugih sredstava za poboljšavanje okusa, arome i postojanosti pjene kako bi bezglutensko pivo što više podsjećalo na standardno proizvedeno pivo. Za označavanje proizvoda bez glutena, pa tako i piva, postoji odredba u kojoj razina glutena ne smije preći 20 ppm, te se može označiti kao “bez glutena“. U budućnosti postoji veliki interes za upotrebu genetskog inženjerstva u proizvodnji prehrambenih proizvoda, a tako i piva, bez glutena.
Abstract (english)
The aim of this paper is to present the process of gluten-free beer production, to describe alternative raw materials for production and the legislation related to the labeling of gluten-free products. Although traditional beer is produced from common cereals such as barley or wheat, it is possible to produce beer using alternative cereals such as millet, rice, sorghum or corn, which do not contain gluten. Gluten is a wheat protein, while hordein originates from barley, and both can cause immune system reactions and trigger celiac disease in people who are intolerant to these proteins. Gluten-free beer production differs from standard beer production in a higher gelatinization temperature during brewing, while other processes are similar. During production, there is the possibility of adding enzymes or other agents to improve the taste, aroma and stability of the foam to make gluten-free beer as reminiscent of standard beer. For the labeling of gluten-free products, including beer, there is a provision in which the gluten level must not exceed 20 ppm to be labeled as "gluten-free". Future prospects include the use of genetic engineering in the production of gluten-free foods, including beer.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:757909
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 on2021-09-14 15:39:23