Napredna pretraga

Pregled bibliografske jedinice broj: 982785

The influence of the characteristics of commissioned varietal barley groups on the degree of β-glucan degradation during malting


Mastanjević, Kristina; Magdić, Marko; Buljeta, Ivana; Šimić, Gordana; Horvat, Daniela; Lalić, Alojzije; Krstanović, Vinko
The influence of the characteristics of commissioned varietal barley groups on the degree of β-glucan degradation during malting // 9th International Congress Flour – Bread ’17/ 11th Croatian Congress of Cereal Technologists Brašno – Kruh ’17 Book of Abstracts / Jozinović, Antun ; Budžaki, Sandra ; Strelec, Ivica (ur.).
Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2017. str. 67-67 (poster, međunarodna recenzija, sažetak, znanstveni)


Naslov
The influence of the characteristics of commissioned varietal barley groups on the degree of β-glucan degradation during malting

Autori
Mastanjević, Kristina ; Magdić, Marko ; Buljeta, Ivana ; Šimić, Gordana ; Horvat, Daniela ; Lalić, Alojzije ; Krstanović, Vinko

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
9th International Congress Flour – Bread ’17/ 11th Croatian Congress of Cereal Technologists Brašno – Kruh ’17 Book of Abstracts / Jozinović, Antun ; Budžaki, Sandra ; Strelec, Ivica - Osijek : Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2017, 67-67

Skup
9th International Congress Flour – Bread ’17/ 11th Croatian Congress of Cereal Technologists Brašno – Kruh ’17

Mjesto i datum
Opatija, Hrvatska, October 25-27, 2017

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Barley ; β-glucan ; malting process

Sažetak
This paper investigated the influence of different commissioned varietal barley groups (malting, food and feed) on the degree of β- glucan degradation during the process of malting. The samples, obtained from the Agricultural Institute Osijek, included: winter and spring double-row varieties, six-row winter varieties, and naked barley varieties. Malting varieties Tiffany and Vanessa were used as control. β-glucan concentrations were determined in barley, finished malt and wort. The aim of this study was to establish the changes in β-glucan concentrations during malting through the reduction of the starting concentration of β-glucan in the grain's dry matter - before and after malting, and the mass fraction of soluble β-glucan in total β-glucans in malt (measured as the difference between total β-glucans in starting malt and in the obtained wort). In order to establish which varieties can deliver worts with the recommended β-glucans concentrations, the correlation between the starting β-glucans in barley and the final β-glucan concentration in wort was also determined. The obtained results emphasized that the tested varieties displayed a significant difference in β-glucan concentrations, which is in correlation with β- glucans concentrations in malts obtained from the chosen barley varieties. The lowest share of β-glucans was determined in malting varieties.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija



POVEZANOST RADA