prikaz prve stranice dokumenta Utjecaj različitih čimbenika na svojstva slada dobivenog iz heljde
  Download
PDF 1.1 MB
undergraduate thesis
Utjecaj različitih čimbenika na svojstva slada dobivenog iz heljde
2015. urn:nbn:hr:128:888417
Fric, Rebeka
Karlovac University of Applied Sciences
The Department of Food Processing Technology
Professional Study of Food Processing Technology - Full-time study

Cite this document

Fric, R. (2015). Utjecaj različitih čimbenika na svojstva slada dobivenog iz heljde (Undergraduate thesis). Karlovac: Karlovac University of Applied Sciences. Retrieved from https://urn.nsk.hr/urn:nbn:hr:128:888417

Fric, Rebeka. "Utjecaj različitih čimbenika na svojstva slada dobivenog iz heljde." Undergraduate thesis, Karlovac University of Applied Sciences, 2015. https://urn.nsk.hr/urn:nbn:hr:128:888417

Fric, Rebeka. "Utjecaj različitih čimbenika na svojstva slada dobivenog iz heljde." Undergraduate thesis, Karlovac University of Applied Sciences, 2015. https://urn.nsk.hr/urn:nbn:hr:128:888417

Fric, R. (2015). 'Utjecaj različitih čimbenika na svojstva slada dobivenog iz heljde', Undergraduate thesis, Karlovac University of Applied Sciences, accessed 03 November 2024, https://urn.nsk.hr/urn:nbn:hr:128:888417

Fric R. Utjecaj različitih čimbenika na svojstva slada dobivenog iz heljde [Undergraduate thesis]. Karlovac: Karlovac University of Applied Sciences; 2015 [cited 2024 November 03] Available at: https://urn.nsk.hr/urn:nbn:hr:128:888417

R. Fric, "Utjecaj različitih čimbenika na svojstva slada dobivenog iz heljde", Undergraduate thesis, Karlovac University of Applied Sciences, Karlovac, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:128:888417

Please login to the repository to save this object to your list.
Metadata
TitleUtjecaj različitih čimbenika na svojstva slada dobivenog iz heljde
Title (english)The influence of various factors on the properties of malt obtained from buckwheat
AuthorRebeka Fric
MentorBojan Matijević (mentor)
MBZ: 278433
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
Proizvodnja piva je složeni proces koji se sastoji od nekoliko tehnoloških faza, a osnovu čini proizvodnja sladovine. Sladovina je vodeni ekstrakt pivskog slada, neslađenih sirovina i hmelja, a dobiva se preradom pivskog slada, tj.osušenog zrna isklijanog pivskog ječma (ponekad pšenice i drugih žitarica) obogaćenog hidrolitičkim enzimima. Alternativna sirovina za dobivanje slada mogu biti i sjemenke heljde. Ove sjemenke ne sadrže gluten te mogu biti sirovina za proizvodnju bezglutenskog piva. Cilj ovoga rada bio je istražiti svojstva klijanja i sušenja heljde kao potencijalne sirovine za pripremu slada. Kao sirovina odabrana je heljda sorta Darja. 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)
Beer production is a complex process which consists of several technological phases, and its basis consists of malt production. Wort is a watery extract from beer malt, the unmalted substances and hops, and is produced by processing beer malt, namely, the dried grains of sprouted malt barley (sometimes wheat and other grains) enriched with hydrolytic enzymes. Buckwheat seeds can also be used as an alternative substance in malt production. These seeds are gluten-free and can be used in production of gluten-free beer. The goal of this thesis is to see into the properties of germination and drying of buckwheat, as a potential substance in malt production. The chosen substance was the Darja sort of buckwheat. After eight hours of soaking the germination, which lasted for 24, 48 and 72 hours,started at a temperature of 20°C. The germinated seed of buckwheat was dried on a temperature of 60°C for 22 hours and on a temperature of 80°C for 18 hours. From the given malt wort was prepared using congress mashing.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:128:888417
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
Terms of useLicence In copyright icon
Created on2015-11-18 13:16:19