Ispitivanje sladarske kakvoće sorte pšenice "Adriana" (CROSBI ID 369954)
Ocjenski rad | diplomski rad
Podaci o odgovornosti
Grozaj, Krunoslav
Krstanović, Vinko
hrvatski
Ispitivanje sladarske kakvoće sorte pšenice "Adriana"
Ispitavana su sladarska svojstva domaće konditorske sorte pšenice Andriana za potrebe proizvodnje svijetlog pivarskog slada. Čisto, dorađeno zrno dobiveno od Bc Instituta Zagreb podvrgnuto je pokusnom mikroslađenju po standardnom postupku za mikroslađenja pšenice u cilju proizvodnje pšeničnog svijetlog slada, tijekom dvije uzastopne sezone (2007. i 2008.). Ustanovljavani su polazni pokazatelji kakvoće, pokazatelji kakvoće postupka mikroslađenja (zeleni slad), te gotovog slada. Dobiveni rezultati upućuju na to da ispitivana sorta može poslužiti kao podloga za selekciju sladarske sorte prema svim bitnim pokazateljima kakvoće gotovog slada. Sorta pokazuje lošije vrijednosti za aktivnost -amilaze, ukupnu dijastatsku snagu ali se to ne odražava na pokazatelje konačna prevrelosti, udio -amino N, i udio topljivog N u sladovini. Sorta Adriana se može svrstati u II sladarsku kvalitativnu grupu.
keksarska sorta pšenice; sladarska kakvoća; svijetli pivarski slad
nije evidentirano
engleski
Research on malting properties of wheat variety Adriana
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 Bc Institute Zagreb (10 kg) underwent three different procedures of experimental micromalting (standard malting procedure for beer barley, standard procedure for producing pale malt from wheat and modified procedure). Experiments were conducted during two seasons (2008 and 2009). Initial quality indicators, quality indicators of micromalting procedure (green malt) and quality indicators of malt were determined. 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. Adriana showed inferior values for α-amilase activity and diastatic power, but this does not effect the final attenuation indicators such as share of α-amino N and share of soluble N in wort. Wheat cultivar Adriana can be classified into II malting qualitative group.
confectionary wheat; malting quality; pale wheat malt
nije evidentirano
Podaci o izdanju
58
08.07.2010.
obranjeno
109:221375
Podaci o ustanovi koja je dodijelila akademski stupanj
Prehrambeno-tehnološki fakultet Osijek
Osijek
