prikaz prve stranice dokumenta Amilografsko određivanje kvalitete pšeničnog brašna uz upotrebu otopine mliječne kiseline
  Download
PDF 1.29 MB
master's thesis
Amilografsko određivanje kvalitete pšeničnog brašna uz upotrebu otopine mliječne kiseline
diplomski rad
2022. urn:nbn:hr:167:160517
Đaković, Lucija
University of Split
Faculty of Chemistry and Technology
Division of Engineering and Chemistry

Cite this document

Đaković, L. (2022). Amilografsko određivanje kvalitete pšeničnog brašna uz upotrebu otopine mliječne kiseline : diplomski rad (Master's thesis). Split: University of Split, Faculty of Chemistry and Technology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:167:160517

Đaković, Lucija. "Amilografsko određivanje kvalitete pšeničnog brašna uz upotrebu otopine mliječne kiseline : diplomski rad." Master's thesis, University of Split, Faculty of Chemistry and Technology, 2022. https://urn.nsk.hr/urn:nbn:hr:167:160517

Đaković, Lucija. "Amilografsko određivanje kvalitete pšeničnog brašna uz upotrebu otopine mliječne kiseline : diplomski rad." Master's thesis, University of Split, Faculty of Chemistry and Technology, 2022. https://urn.nsk.hr/urn:nbn:hr:167:160517

Đaković, L. (2022). 'Amilografsko određivanje kvalitete pšeničnog brašna uz upotrebu otopine mliječne kiseline : diplomski rad', Master's thesis, University of Split, Faculty of Chemistry and Technology, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:167:160517

Đaković L. Amilografsko određivanje kvalitete pšeničnog brašna uz upotrebu otopine mliječne kiseline : diplomski rad [Master's thesis]. Split: University of Split, Faculty of Chemistry and Technology; 2022 [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:167:160517

L. Đaković, "Amilografsko određivanje kvalitete pšeničnog brašna uz upotrebu otopine mliječne kiseline : diplomski rad", Master's thesis, University of Split, Faculty of Chemistry and Technology, Split, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:167:160517

Please login to the repository to save this object to your list.
Metadata
TitleAmilografsko određivanje kvalitete pšeničnog brašna uz upotrebu otopine mliječne kiseline : diplomski rad
Title (english)AMYLOGRAPHIC DETERMINATION OF THE QUALITY OF WHEAT FLOUR WITH A LACTIC ACID SOLUTION : diploma thesis
AuthorLucija Đaković
MentorMarko Jukić (mentor)
Committee memberDanijela Skroza (predsjednik povjerenstva)
Committee memberZvonimir Marijanović (član povjerenstva)
Committee memberMarko Jukić (član povjerenstva)
GranterUniversity of Split
Faculty of Chemistry and Technology
(Division of Engineering and Chemistry)
Split
Defense date and country2022-11-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Zadatak ovog rada bio je ispitati utjecaj primjene otopine mliječne kiseline u amilografskim ispitivanjima bez zagrijavanja suspenzije brašna i vode te odrediti razlike u viskoznosti suspenzije u odnosu na određivanje s vodom kao otapalom. Osim toga, kako bi se utvrdila eventualna međuovisnost, provedena je usporedba dobivenih rezultata amilografskog određivanja viskoznosti suspenzije brašna i otopine mliječne kiseline s udjelima proteina i glutena, s retencijskom sposobnosti brašna prema vodi i otopini mliječne kiseline, sedimentacijskom vrijednosti te s farinografskim i ekstenzografskim pokazateljima kvalitete pšeničnog brašna. Na temelju ispitivanja provedenih u ovom radu može se zaključiti da se amilografskim ispitivanjem brašna bez klasične primjene zagrijavanja suspenzije, odnosno bez želatinizacije škroba, mogu uspješno predvidjeti kvalitativna svojstava brašna koje ovise o proteinskoj komponenti. Prilikom korištenja mliječne kiseline, a uslijed bubrenja i agregacije proteina, viskoznost suspenzije je značajno veća nego prilikom korištenja vode kao otapala što daje veći raspon rezultata, a samim tim olakšano je i uočavanje razlika između uzoraka. Rezultati amilografskog ispitavanja uz otopinu mliječne kiseline i miješanje od 10 min najbolje koreliraju s udjelom proteina i glutena, kao i s rezultatima farinografskog i ekstenzografskog ispitivanja.
Abstract (english)
The aim of this study was to investigate the influence of using lactic acid solution in amylographic test without heating the flour-water suspension, and to determine the differences in the viscosity of the suspension compared to the determination using water as solvent. Comparison of the results of amylographic determination of the viscosity of the suspension of flour and lactic acid solution with the proportions of protein and gluten, with the lactic acid and water solvent retention capacity, the sedimentation value and with farinographic and extensographic quality indicators of wheat flour was carried out in order to determine a possible correlations. Based on the tests carried out in this research, it can be concluded that the qualitative properties of flour, which depend on the protein component, can be successfully predicted by the amylographic analysis of flour without the classical application of suspension heating, i.e. without gelatinization of starch. When lactic acid was used, the viscosity of the suspension was significantly higher than when water was used as a solvent, due to the swelling and aggregation of the proteins, which leads to a wider range of results and thus makes it easier to detect differences between samples. The results of the amylographic examination using lactic acid solution and a mixing time of 10 minutes correlated best with the protein and gluten content, as well as with the results of the farinographic and extensographic examination.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:167:160517
Study programmeTitle: Graduate university study of Food technology - graduate - university
Study programme type: university
Study level: graduate
Academic / professional title: magistar/a inženjer/ka prehrambene tehnologije (magistar/a inženjer/ka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2023-04-04 07:20:28