Pregled bibliografske jedinice broj: 463412
Study on Influence of Process Parameters During Malting on Protein Solubility in Bread-Wheat Varieties
Study on Influence of Process Parameters During Malting on Protein Solubility in Bread-Wheat Varieties // Proceedings of the 5th International Congress "Flour-Bread '09" and 7th Croatian Congress of Cereal Technologists / Ugarčić-Hardi, Žaneta (ur.).
Osijek: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2010. str. 224-225 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)
CROSBI ID: 463412 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Study on Influence of Process Parameters During
Malting on Protein Solubility in Bread-Wheat
Varieties
Autori
Krstanović, Vinko ; Habschied, Kristina ; Kanižai, Gabriella ; Lučan, Mirela ; Gagula, Goran
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 : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2010, 224-225
ISBN
978-953-7005-21-4
Skup
"5th International Flour-Bread '09" and 7th Croatian Congress of Cereal Technologists
Mjesto i datum
Opatija, Hrvatska, 21.10.2010. - 23.10.2010
Vrsta sudjelovanja
Poster
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
wheat malt ; soluble N ; TP/SP ratio ; micromalting procedures
Sažetak
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).
Izvorni jezik
Engleski
Znanstvena područja
Biotehnologija
POVEZANOST RADA
Projekti:
MZOS-079-0730489-0332 - Uzgoj Galega orientalis – nove krmne leguminoze u Hrvatskoj (Milaković, Zlata, MZOS ) ( CroRIS)
MZOS-113-1780691-0538 - Unapređenje zdravstvene sigurnosti u proizvodnji i preradbi žitarica (Krstanović, Vinko, MZOS ) ( CroRIS)
113-1130475-0336 - Funkcionalna svojstva raznih vrsta mlijeka i sirutke fermentiranih probioticima
Ustanove:
Prehrambeno-tehnološki fakultet, Osijek
Profili:
Vinko Krstanović
(autor)
Kristina Mastanjević
(autor)
Mirela Lučan Čolić
(autor)
Goran Gagula
(autor)
Gabriella Kanižai
(autor)