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master's thesis
Utjecaj teksture endosperma na konačni stupanj prevrelosti pšeničnih komina
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. urn:nbn:hr:109:748512
Daničić, Martina
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

Daničić, M. (2023). Utjecaj teksture endosperma na konačni stupanj prevrelosti pšeničnih komina (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:748512

Daničić, Martina. "Utjecaj teksture endosperma na konačni stupanj prevrelosti pšeničnih komina." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:748512

Daničić, Martina. "Utjecaj teksture endosperma na konačni stupanj prevrelosti pšeničnih komina." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:748512

Daničić, M. (2023). 'Utjecaj teksture endosperma na konačni stupanj prevrelosti pšeničnih komina', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 28 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:748512

Daničić M. Utjecaj teksture endosperma na konačni stupanj prevrelosti pšeničnih komina [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2024 April 28] Available at: https://urn.nsk.hr/urn:nbn:hr:109:748512

M. Daničić, "Utjecaj teksture endosperma na konačni stupanj prevrelosti pšeničnih komina", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:748512

Metadata
TitleUtjecaj teksture endosperma na konačni stupanj prevrelosti pšeničnih komina
Title (english)Influence of Endosperm Texture on the Attenuation Limit of Wheat Mash
AuthorMartina Daničić
MentorVinko Krstanović (mentor)
MentorKrešimir Dvojković (komentor)
Committee memberKristina Mastanjević (predsjednik povjerenstva)
Committee memberVinko Krstanović (član povjerenstva)
Committee memberKrešimir Dvojković (član povjerenstva)
Committee memberDaliborka Koceva Komlenić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Bioprocess Engineering)
Osijek
Defense date and country2023-05-31, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Prosječne europske krušarice su po svojstvima teksture slične crvenim tvrdim (red, hard, winter wheat) pšenicama, ali su po svojim tehnološkim karakteristikama bliske mekim (soft, white wheat) pšenicama. Ovo je posljedica hibridizacije europskih mekih pšenica i sjevernoameričkih tvrdih pšenica radi poboljšanja njihove teksture u smislu povećanja udjela staklavih zrna i povećanja tvrdoće endosperma. Međutim, novija istraživanja pokazuju da je povećanje staklavosti prolaznog karaktera koje se gubi tijekom procesa namakanja zrna. Radna hipoteza ovog rada polazi od toga da će se navedene sorte, bez obzira na visok udjel staklavosti zrna i visoku polaznu tvrdoću zrna, tijekom ukomljavanja ponašati slično mekim pšenicama s obzirom na razgradnju endosperma, odnosno imati približno sličan konačni stupanj prevrenja kao i meke pšenice. Zadatak ovog rada je eksperimentalno potvrditi navedenu hipotezu.
Abstract (english)
Average European bread wheats are similar in texture to hard red (red, hard, winter wheat) wheats, but also their technological characteristics are close to soft, white wheats. That is a consequence of the hybridization of European soft wheats and North American hard wheats to improve their texture in terms of increasing the proportion of vitreous grains and increasing the hardness of endosperm. However, recent researches show that the increase in vitrousness is of a transient nature, which is lost during the process of soaking the grains. The working hypothesis of this paper is based on the fact that the mentioned varieties, regardless of the high proportion of grain vitrousness and high initial grain hardness, during mashing will behave similar to soft wheats with regard to endosperm decomposition that will have approximately similar final degree of mash as soft wheats. The aim of this work is to experimentally confirm the stated hypothesis.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:748512
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 on2023-06-06 09:26:51