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undergraduate thesis
Heljda kao sirovina za pripremu sladovine
2015. urn:nbn:hr:128:954845
Hersa, Mateja
Karlovac University of Applied Sciences
The Department of Food Processing Technology
Professional Study of Food Processing Technology - Full-time study

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Hersa, M. (2015). Heljda kao sirovina za pripremu sladovine (Undergraduate thesis). Karlovac: Karlovac University of Applied Sciences. Retrieved from https://urn.nsk.hr/urn:nbn:hr:128:954845

Hersa, Mateja. "Heljda kao sirovina za pripremu sladovine." Undergraduate thesis, Karlovac University of Applied Sciences, 2015. https://urn.nsk.hr/urn:nbn:hr:128:954845

Hersa, Mateja. "Heljda kao sirovina za pripremu sladovine." Undergraduate thesis, Karlovac University of Applied Sciences, 2015. https://urn.nsk.hr/urn:nbn:hr:128:954845

Hersa, M. (2015). 'Heljda kao sirovina za pripremu sladovine', Undergraduate thesis, Karlovac University of Applied Sciences, accessed 18 April 2024, https://urn.nsk.hr/urn:nbn:hr:128:954845

Hersa M. Heljda kao sirovina za pripremu sladovine [Undergraduate thesis]. Karlovac: Karlovac University of Applied Sciences; 2015 [cited 2024 April 18] Available at: https://urn.nsk.hr/urn:nbn:hr:128:954845

M. Hersa, "Heljda kao sirovina za pripremu sladovine", Undergraduate thesis, Karlovac University of Applied Sciences, Karlovac, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:128:954845

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Metadata
TitleHeljda kao sirovina za pripremu sladovine
Title (english)Buckwheat like raw material in preparation of wort
AuthorMateja Hersa
MentorBojan Matijević (mentor)
Committee memberSandra Zavadlav
Committee memberGoran Šarić
Committee memberBojan Matijević
Committee memberJasna Sabljarić
GranterKarlovac University of Applied Sciences
(The Department of Food Processing Technology)
(Professional Study of Food Processing Technology - Full-time study)
Karlovac
Defense date and country2015-07-07, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Engineering
Abstract
Slad je osnovna sirovina za proizvodnju piva. On se dobiva kontroliranim klijanjem zrna žitarica, koja su prethodno natopljena vodom. U vecini slučajeva osnovna žitarica za dobivanje slada je ječam, ali se također mogu koristiti pšenica, raž ili zob. U novije vrijeme sve više se istražuju postupci dobivanja slada iz heljde. Zrno heljde ne sadrži gluten te je ono dobra sirovina za dobivanje bezglutenskog piva. Stoga je cilj ovoga rada bio istražiti postupak klijanja i sušenja heljde i fizikalno-kemijska svojstva dobivene sladovine. Kao sirovina odabrana je heljda sorta Pyra. Nakon 8 sati močenja provedeno je klijanje na 20°C koje je trajalo 24, 48 i 72 sata. Proklijalo zrno heljde sušeno je na 60°C/22 sata i 80°C/18 sati. Iz dobivenog slada pripremljena je sladovina po kongresnoj metodi.
Abstract (english)
Malt is basic raw material in production of beer. It is prepared under controled germination ofgrain cereals which are previously soaked under the wather. In most of the cases basic cereal for getting malt is barley. But wheat, rye and oats are also used in production. Recently, methods of production malt from buckwheat are more and more researched. Grain of a buckwheat do not contain gluten. It is good raw material for production of gluten-free beer.The aim of this study was to research the procedure of germination and kilning of a buckwheat and also physical and chemical performance of getting the wort. As raw material is chosen buckwheat of sort Pyra. Germination is conducted after 8 hours of soaking under the water on 20 °C, which lasts 24, 48 and 72 hours. Germinated grain of buckwheat are kilned on 60°C/22 hours and 80°C/18 hours. Prepared wort from obtained malt is produced under congress method.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:128:954845
Study programmeTitle: Food Technology
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
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Created on2015-11-25 13:34:27