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undergraduate thesis
Ispitivanje prirode staklavosti domaćih sorti pšenica
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. urn:nbn:hr:109:040186
Spajić, Laura
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

Spajić, L. (2021). Ispitivanje prirode staklavosti domaćih sorti pšenica (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:040186

Spajić, Laura. "Ispitivanje prirode staklavosti domaćih sorti pšenica." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:040186

Spajić, Laura. "Ispitivanje prirode staklavosti domaćih sorti pšenica." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:040186

Spajić, L. (2021). 'Ispitivanje prirode staklavosti domaćih sorti pšenica', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 07 May 2024, https://urn.nsk.hr/urn:nbn:hr:109:040186

Spajić L. Ispitivanje prirode staklavosti domaćih sorti pšenica [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2024 May 07] Available at: https://urn.nsk.hr/urn:nbn:hr:109:040186

L. Spajić, "Ispitivanje prirode staklavosti domaćih sorti pšenica", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:040186

Metadata
TitleIspitivanje prirode staklavosti domaćih sorti pšenica
Title (english)Determination of Vitreous Nature of Domestic Wheat Varieties
AuthorLaura Spajić
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 country2021-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Prosječan očekivani udio staklavih zrna u pojedinoj sorti pšenice je njezina sortna karakteristika ali i važan tehnološki pokazatelj kvalitete u pojedinim industrijama (pekarstvo, tjesteničarstvo, sladarstvo i dr.). Pored udjela staklavih zrna veoma je važno odrediti njezinu prirodu s obzirom na sposobnost zadržavanja ovog svojstva, odnosno ustanoviti udio zrna koja gube ovo svojstvo uslijed namakanja (prolazna staklavost). Za određene tehnološke procese je poželjan što veći udio trajne, a za druge prolazne staklavosti. Iako na ukupni udio staklavih zrna utječu brojni ekološki i agrotehnički uvjeti tijekom vegetacijskog perioda praćenjem udjela i prirode staklavosti kroz relevantan statistički period (3-5 godina) na više lokacija mogu se dobiti relativno pouzdani podaci temeljem kojih se može izvršiti validna predikcija ovih vrijednosti za pojedinu sortu. U ovom radu su ispitivane 33 sorte pšenica PI Osijek. Dobiveni rezultati ukazuju na velike razlike u udjelu staklavih zrna, kao i na velike razlike u odnosu ukupna/prolazna staklavost zrna po pojedinim sortama pšenice. Nadalje, za većinu ispitivanog sortimenta ustanovljena je relativno visok udjel prolazno staklavih u ukupno staklavim zrnima.
Abstract (english)
The average expected share of vitreous (glassy) grains in particular wheat variety is its varietal characteristic but also an important technological indicator of quality in certain industries (bakery, pasta, malting, etc.). In addition to the proportion of vitreous grains, it is very important to determine the nature of glassiness with regard to the ability to retain this property, ie to establish the share of grains that lose this property due to soaking (transient vitreousness). For certain technological processes, permanent vitreousness is desirable, but for others transient vitreousness is more appropriate. Although the total share of glassy grains is influenced by numerous ecological and agrotechnical conditions during the vegetation period, by monitoring the share and nature of vitreousness through the relevant statistical period (3-5 years) at several locations, relatively reliable data can be obtained based on which valid predictions of these values for particular variety can be made. In this paper, 33 wheat varieties were examined. The obtained results indicate large differences in the share of glassy grains, as well as large differences in the ratio of total/transient glassiness of grains by individual wheat varieties. Furthermore, for most of the examined assortment, a relatively high share of transient glass in total glass grains was found.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:040186
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 on2021-10-04 09:09:33