Naslov
Stupanj modifikacije zrna ječma ozimih i jarih sorti tijekom slađenja
(Extent of modification of winter and spring barley grain during malting)

Autori
Šimić, Gordana ; Abičić, Ivan ; Dvojković, Krešimir ; Horvat, Daniela ; Drezner, Georg ; Lalić, Alojzije

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

Izvornik
Book of Abstracts 53rd Croatian & 13th International Symposium on Agriculture / Rozman, Vlatka ; Antunović, Zvonko - Osijek : Poljoprivredni fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2018, 114-115

Skup
53. hrvatski i 13. međunarodni simpozij agronoma

Mjesto i datum
Vodice, Hrvatska, 18.02.2018. - 23.02.2018

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
ječam, slađenje, kvaliteta, friabilnost, viskoznost
(barley, malting, quality, friability, viscosity)

Sažetak
Malting is the process in which barley and other cereal grains are converted into malt under controlled conditions. It begins with hydration of the grain during which the absorbed water activates the enzymes naturally present in the grain and stimulates the creation of new ones. At this phase grain is prepared to germinate and germ and rootlets are developing. The liberated and activated enzymes are controlling diverse biochemical changes that will result in modification of the barley grain itself. Endosperm modification refers to structural changes and enzyme degradations of the protein and carbohydrate reserves as well as structural cell wall constituents. Good modification requires certain barley characteristics and laboratory processing parameters to be fulfilled to produce the quality malt. In this work winter and spring type barley varieties were subjected to malting process in order to analyse their overall endosperm modification indicators. Barley grains were collected from the field trials conducted at the Agricultural Institute Osijek during three years. Malting characteristics indicated existing variability in grain modification patterns during malting between winter and spring barley varieties. These differences were evident from results of malt extract content, friability, extract difference between fine and coarse ground malt, and viscosity.

Izvorni jezik
Engleski

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