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undergraduate thesis
Primjena pšenice u pivarstvu
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. urn:nbn:hr:109:697947
Popović, Ivana
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

Popović, I. (2021). Primjena pšenice u pivarstvu (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:697947

Popović, Ivana. "Primjena pšenice u pivarstvu." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:697947

Popović, Ivana. "Primjena pšenice u pivarstvu." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:697947

Popović, I. (2021). 'Primjena pšenice u pivarstvu', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 14 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:697947

Popović I. Primjena pšenice u pivarstvu [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2025 January 14] Available at: https://urn.nsk.hr/urn:nbn:hr:109:697947

I. Popović, "Primjena pšenice u pivarstvu", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:697947

Metadata
TitlePrimjena pšenice u pivarstvu
Title (english)Wheat in Brewing
AuthorIvana Popović
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 country2021-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom radu predstavljena je primjena pšeničnog slada i piva u pivastvu. Iako je ječam najvažnija sirovina za proizvodnju slada piva, mogu se koristiti i ostale žitarice. Pšenično pivo pripada pivima gornjeg vrenja tj. „ale“. Slad od pšenice se najčešće primjenjuje kao udio u usipku ječmenog piva, ali ako se koristi više od 50 % pšeničnog slada u usipku smatra ga se pšeničnim pivom. Postoje dva tipa pšeničnih piva mutno, nefiltrirano sa 100 % pšeničnim sladom i bistro, profiltrirano s oko 30 % ječmenog slada u usipku. Postupak proizvodnje zahtjeva poznavanje svojstava same pšenice i kontrolu parametara u svrhu postizanja optimalnih uvjeta za dobivanje specifičnih karakteristika kao što ima pšenično pivo. Mora se pratiti proces slađenja kroz apsorpciju vode u zrno, klijanje zrna i sušenje. Pšenica ima tehnološki povoljniji odnos pljevice i endosperma, te ne stvara probleme tijekom slađenja kad je zrno mokro zbog stabilnije ljuske. Svjetlije sorte pšenice imaju manje proteina, što je pogodno jer ne stvaraju poteškoće kod neslađenih sirovina, a zbog te karakteristike se nazivaju Bijela (”Weiss”) piva.
Abstract (english)
Barley is the most important raw material used for beer production, but other cereals can be used as well. Wheat malt is used in the production of wheat beer. Wheat beer is a topfermenting beer (“ale” beer). Wheat malt is used as an ingredient in production of barley beer, but if over 50% of wheat malt is used then the beer would be classified as wheat beer. There are two types of wheat beer: cloudy beer, unfiltered with 100% of wheat malt and clear beer, filtered, with 30% of wheat malt. The production process requires knowledge of wheat properties and control of production parameters to achieve the optimal conditions for production of wheat beer with specific characteristics. The malting process needs to be controlled by water absorption in the grain, grain germination and drying. Wheat has a favorable relation between husk and endosperm and if there are no problems with the malting process then the wheat will be damp. Lighter varieties of wheat that have less proteins are also favorable because there is no problems with the raw material not being malted, these beers are called “Weiss” beers.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:697947
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
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Created on2021-10-05 11:00:55