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Research on malting properties of wheat variety Adriana


Krstanović, Vinko; Grozaj, Krunoslav; Habschied, Kristina; Slačanac, Vedran; Koceva Komlenić, Daliborka; Milaković, Zlata
Research on malting properties of wheat variety Adriana // Proceedings of the 5th International Congress "Flour-Bread '09" and 7th Croatian Congress of Cereal Technologists / Ugarčić-Hardi, Žaneta (ur.).
Osijek: Faculty of Food Technology, University of J.J. Strossmayer, 2010. str. 593-599 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)


Naslov
Research on malting properties of wheat variety Adriana

Autori
Krstanović, Vinko ; Grozaj, Krunoslav ; Habschied, Kristina ; Slačanac, Vedran ; Koceva Komlenić, Daliborka ; Milaković, Zlata

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of the 5th International Congress "Flour-Bread '09" and 7th Croatian Congress of Cereal Technologists / Ugarčić-Hardi, Žaneta - Osijek : Faculty of Food Technology, University of J.J. Strossmayer, 2010, 593-599

ISBN
978-953-7005-21-4

Skup
International Congress "Flour-Bread '09" (5 ; 2009) ; Croatian Congress of Cereal Technologists (7 ; 2009)

Mjesto i datum
Opatija, Hrvatska, 21.-23.10.2009.

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Confectionery wheat variety Adriana; malting procedure; malting quality

Sažetak
The aim of this work was to investigate malting properties of domestic confectionery wheat variety Adriana for pale malt production. Clean, conditioned grain obtained from the Bc Institute Zagreb (10 kg) underwent three different procedures of experimental micro-malting (standard malting procedure for beer barley, standard procedure for producing pale malt from wheat and modified procedure). Experiments were conducted during two seasons (2007 and 2008). Initial quality indicators, quality indicators of micro-malting procedure (green malt) and quality indicators of malt were determined. The obtained results showed that this variety by all its substantial malt quality indicators (fine and coarse extract, total and soluble proteins, Kolbach index, viscosity, saccharification time, lautering time, and Hortong number) can be used for malting. Considering our ago-climatic conditions, Adriana showed inferior values for -amylase activity and diastatic power, but this does not efect the final attenuation indicators such as share of -amino N and share of soluble N in wort. In conclusion, Adriana is potentially very acceptable variety to be considered as the first Croatian “Weizen” variety for beer, alcoholic beverages and starch production.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

Napomena
U knjizi sazetaka istih skupova (ISBN 978-953-7005-19-1) objavljen je sazetak rada na str. 139-139.



POVEZANOST RADA


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Ustanove
Prehrambeno-tehnološki fakultet, Osijek