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master's thesis
Upotreba različitih otopina u određivanju broja padanja prema Hagberg-Pertenu
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. urn:nbn:hr:109:642138
Ivanković, Ana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Cereal Technology

Institutional repository: Repository of the Faculty of Food Technology Osijek

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Ivanković, A. (2021). Upotreba različitih otopina u određivanju broja padanja prema Hagberg-Pertenu (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:642138

Ivanković, Ana. "Upotreba različitih otopina u određivanju broja padanja prema Hagberg-Pertenu." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:642138

Ivanković, Ana. "Upotreba različitih otopina u određivanju broja padanja prema Hagberg-Pertenu." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:642138

Ivanković, A. (2021). 'Upotreba različitih otopina u određivanju broja padanja prema Hagberg-Pertenu', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:642138

Ivanković A. Upotreba različitih otopina u određivanju broja padanja prema Hagberg-Pertenu [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2024 November 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:642138

A. Ivanković, "Upotreba različitih otopina u određivanju broja padanja prema Hagberg-Pertenu", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:642138

Metadata
TitleUpotreba različitih otopina u određivanju broja padanja prema Hagberg-Pertenu
Title (english)The Use of Different Solutions in the Determination of the Hagberg-Perten Falling Number
AuthorAna Ivanković
MentorMarko Jukić (mentor)
Committee memberDaliborka Koceva Komlenić (predsjednik povjerenstva)
Committee memberMarko Jukić (član povjerenstva)
Committee memberJasmina Lukinac Čačić (član povjerenstva)
Committee memberKristina Mastanjević (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Cereal Technology)
Osijek
Defense date and country2021-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Zadatak ovog rada bio je ispitati utjecaj primjene otopine natrijevog karbonata i mliječne kiseline u određivanju broja padanja po Hagberg-Pertenu na uzorcima pšeničnog brašna te odrediti razlike u dobivenim rezultatima u odnosu na standardno određivanje s demineraliziranom vodom. Osim toga, kako bi se utvrdila eventualna međuovisnost, provedena je usporedba dobivenih rezultata broja padanja s udjelima proteina, vlažnog i suhog glutena te rezultatima određivanja retencijske sposobnosti brašna i reološkim ispitivanjima na farinografu, ekstenzografu i amilografu. Na temelju provedenih ispitivanja može se zaključiti da se modifikacijom standardne metode za određivanje broja padanja, na način da se deionizirana voda zamijeni otopinama mliječne kiseline i natrijevog karbonata, mogu dobiti vrlo korisne informacije o kvaliteti analiziranog pšeničnog brašna. Dodatkom mliječne kiseline broj padanja se značajno smanjio uslijed kiselinske hidrolize škroba, a istovremeno su se inaktivirali amilolitički enzimi, što omogućava bolju procjenu kvalitete proteinske komponente brašna. Dodatkom otopine natrijevog karbonata povećao se broj padanja uslijed pojačanog bubrenja škrobnih granula S obzirom na kratko vrijeme trajanja i jednostavnost analize, metoda određivanja broja padanja s otopinom mliječne kiseline može se uspješno koristiti za predviđanje udjela proteina i glutena te pojedinih farinografskih i ekstenzografskih pokazatelja kvalitete brašna.
Abstract (english)
The aim of this research was to examine the influence of the use of sodium carbonate solution and lactic acid solution in determining the Hagberg-Perten falling number of wheat flour samples and to determine differences in obtained results in relation to the standard determination with demineralised water. In addition, in order to evaluate possible correlations, the results of falling number determination were compared with the protein content, wet and dry gluten content, as well as with the solvent retention capacity of flour and rheological tests (farinograph, extensograph and amylograph). Based on the research results, it can be concluded that modification of the standard falling number method by substituting deionised water with solutions of lactic acid and sodium carbonate may provide very useful information on the quality of the analyzed wheat flour. The addition of lactic acid significantly reduced the falling number due to acid hydrolysis of starch, while at the same time amylolytic enzymes were inactivated, which enables better evaluation of the quality of the protein component of flour. The addition of sodium carbonate solution increased the falling number due to an increased swelling of starch granules. Given the short duration and simplicity of analysis, the falling number method with lactic acid solution can be successfully used to predict protein and gluten content, as well as individual farinographic and extensographic indicators of flour quality.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:642138
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) icon
Created on2021-10-08 12:23:27