Study on Influence of Process Parameters During Malting on Protein Solubility in Bread-Wheat Varieties (CROSBI ID 562038)
Prilog sa skupa u zborniku | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Krstanović, Vinko ; Habschied, Kristina ; Kanižai, Gabriella ; Lučan, Mirela ; Gagula, Goran
engleski
Study on Influence of Process Parameters During Malting on Protein Solubility in Bread-Wheat Varieties
The aim of this work was to conduct influence of malting during light wheat malt production on share of soluble N in malt, and total N and soluble N (Kolbach index) ratio. Eight domestic wheat varieties of quality group B were conducted. They are characterized by increased share of total N in grain. Samples were taken during two seasons (2008 and 2009). Five malting procedures were conducted: standard procedure (A, control), restrictive procedure with high temperature increase during germination (B), intense procedure with high temperature decrease during germination (C), moderately intense procedure with moderate temperature decrease during germination (D), moderately restrictive procedure with moderate temperature increase during germination (E). Results show that procedure E gives best results for soluble N in worth and also for total N/soluble N ratio (Kolbach index).
wheat malt ; soluble N ; TP/SP ratio ; micromalting procedures
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Podaci o prilogu
224-225.
2010.
objavljeno
Podaci o matičnoj publikaciji
Proceedings of the 5th International Congress "Flour-Bread '09" and 7th Croatian Congress of Cereal Technologists
Ugarčić-Hardi, Žaneta
Osijek: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku
978-953-7005-21-4
7891-352x
Podaci o skupu
"5th International Flour-Bread '09" and 7th Croatian Congress of Cereal Technologists
poster
21.10.2010-23.10.2010
Opatija, Hrvatska