prikaz prve stranice dokumenta Development of enzymatic activity in wheat grain during germination process
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Development of enzymatic activity in wheat grain during germination process
U: Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists. / Jukić, Marko; Koceva Komlenić, Daliborka (ur.). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2014. str. 304-311. urn:nbn:hr:109:083065
Habschied, Kristina; Šarkanj, Bojan; Krstanović, Vinko; Tišma, Marina; Kramarić, Matija

Povezani objekti
Flour - Bread '13 : Proceedings of the 7th International Congress Flour - Bread '13 and 9th Croatian Congress of Cereal Technologists | Knjiga

Institucijski repozitorij: PTFOS Repozitorij

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Habschied, K., Šarkanj, B., Krstanović, V., Tišma, M. i Kramarić, M. (2014). Development of enzymatic activity in wheat grain during germination process. U M. Jukić, (Ur.), D. Koceva Komlenić, (Ur.), Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists (str. 304-311). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek. Preuzeto s https://urn.nsk.hr/urn:nbn:hr:109:083065

Habschied, Kristina, et al. "Development of enzymatic activity in wheat grain during germination process." Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists, Ur. Marko Jukić, Ur. Daliborka Koceva Komlenić, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2014, str. 304-311. https://urn.nsk.hr/urn:nbn:hr:109:083065

Habschied, Kristina, Bojan Šarkanj, Vinko Krstanović, Marina Tišma i Matija Kramarić. "Development of enzymatic activity in wheat grain during germination process." U Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists, 304-311. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2014. Citirano 26.11.2024.. https://urn.nsk.hr/urn:nbn:hr:109:083065

Habschied, K., et al. (2014) 'Development of enzymatic activity in wheat grain during germination process', u Jukić, M. (ur.), Koceva Komlenić, D. (ur.), Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Osijek, str. 304-311. Preuzeto s: https://urn.nsk.hr/urn:nbn:hr:109:083065 (Datum pristupa: 26.11.2024.)

Habschied K, Šarkanj B, Krstanović V, Tišma M, Kramarić M. Development of enzymatic activity in wheat grain during germination process. U: M. Jukić, ur., D. Koceva Komlenić, ur. Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek; 2014. Str. 304-311. [pristupljeno 26.11.2024.] Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:083065

K. Habschied, B. Šarkanj, V. Krstanović, M. Tišma i M. Kramarić, "Development of enzymatic activity in wheat grain during germination process", Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists, M. Jukić i D. Koceva Komlenić, Ur. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2014. [Online] Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:083065 [Citirano: 26.11.2024.]

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:109:083065
Podaci o radu
Naslov (engleski)Development of enzymatic activity in wheat grain during germination process
AutorKristina Habschied
AutorBojan Šarkanj
AutorVinko Krstanović
AutorMarina Tišma
AutorMatija Kramarić
UrednikMarko Jukić
UrednikDaliborka Koceva Komlenić
Autorova ustanovaSveučilište Josipa Jurja Strossmayera u Osijeku
Prehrambeno-tehnološki fakultet Osijek
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Sažetak (engleski)
The aim was to determine the optimal germination time in order to achieve the best results for investigated indicators in relation to the recommended values. Wheat samples underwent germination process in controlled conditions, regarding temperature and air humidity, over a period of 7 days. Obtained results for total distatic power were in range from 240 °WK in starting sample to 420 °WK at the end of the germination process. α-amylase activity was in range from 0 DU/dm in starting sample to 60 DU/dm at the end of germination process. It was determined that germination time ranging from 158 to 168 h is optimal to obtain recommended values for wheat malt (diastatic power 250–420 °WK, α-amylase activity 40-60 DU/dm). Satisfying results were achieved on the half of the \(4^{th}\) day of germination. In conclusion, obtained results indicate that optimal germination time for synthesis of enzymes that affect the total diastatic power of malt (except β-amylase which is activated only during the germination process) and α-amylase synthesis, is between 156-168 h. In case of compromising these indicator values with the rest of important malt quality indicators, the optimal germination time ranges from 120-140 h.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran - međunarodna recenzija
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov zbornikaProceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists
Naslov serijeFlour - Bread
Brojčani podacistr. 304-311
p-ISSN1848-2562
URN:NBNurn:nbn:hr:109:083065
Datum objave publikacije2014
SkupNaziv: 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists
Kratica: Flour - Bread
Lokacija: Opatija, Hrvatska
Datum početka: 2013-10-16
Datum završetka: 2013-10-18
Vrsta izlaganja: Postersko izlaganje
Vrsta resursaTekst
IzdavačJosip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
Mjesto izdavanjaOsijek
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje-Nekomercijalno-Bez prerada 4.0 međunarodna (CC BY-NC-ND 4.0)
Datum i vrijeme pohrane2021-02-05 11:02:34