prikaz prve stranice dokumenta Influence of malting procedure on the quality of hulless barley malt
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Influence of malting procedure on the quality of hulless barley malt
U: Proceedings of the 8th International Congress Flour - Bread '15 [and] 10th Croatian Congress of Cereal Technologists. / Koceva Komlenić, Daliborka; Jukić, Marko (ur.). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2016. str. 168-175. urn:nbn:hr:109:278153
Krstanović, Vinko; Mastanjević, Krešimir; Velić, Natalija; Slačanac, Vedran; Vacek, Kristina; Gagula, Goran; Mastanjević, Kristina

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Krstanović, V., Mastanjević, K., Velić, N., Slačanac, V., Vacek, K., Gagula, G. i Mastanjević, K. (2016). Influence of malting procedure on the quality of hulless barley malt. U D. Koceva Komlenić, (Ur.), M. Jukić, (Ur.), Proceedings of the 8th International Congress Flour - Bread '15 [and] 10th Croatian Congress of Cereal Technologists (str. 168-175). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek. Preuzeto s https://urn.nsk.hr/urn:nbn:hr:109:278153

Krstanović, Vinko, et al. "Influence of malting procedure on the quality of hulless barley malt." Proceedings of the 8th International Congress Flour - Bread '15 [and] 10th Croatian Congress of Cereal Technologists, Ur. Daliborka Koceva Komlenić, Ur. Marko Jukić, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2016, str. 168-175. https://urn.nsk.hr/urn:nbn:hr:109:278153

Krstanović, Vinko, Krešimir Mastanjević, Natalija Velić, Vedran Slačanac, Kristina Vacek, Goran Gagula i Kristina Mastanjević. "Influence of malting procedure on the quality of hulless barley malt." U Proceedings of the 8th International Congress Flour - Bread '15 [and] 10th Croatian Congress of Cereal Technologists, 168-175. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2016. Citirano 12.04.2024.. https://urn.nsk.hr/urn:nbn:hr:109:278153

Krstanović, V., et al. (2016) 'Influence of malting procedure on the quality of hulless barley malt', u Koceva Komlenić, D. (ur.), Jukić, M. (ur.), Proceedings of the 8th International Congress Flour - Bread '15 [and] 10th Croatian Congress of Cereal Technologists, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Osijek, str. 168-175. Preuzeto s: https://urn.nsk.hr/urn:nbn:hr:109:278153 (Datum pristupa: 12.04.2024.)

Krstanović V, Mastanjević K, Velić N, Slačanac V, Vacek K, Gagula G, i sur.. Influence of malting procedure on the quality of hulless barley malt. U: D. Koceva Komlenić, ur., M. Jukić, ur. Proceedings of the 8th International Congress Flour - Bread '15 [and] 10th Croatian Congress of Cereal Technologists. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek; 2016. Str. 168-175. [pristupljeno 12.04.2024.] Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:278153

V. Krstanović, et al., "Influence of malting procedure on the quality of hulless barley malt", Proceedings of the 8th International Congress Flour - Bread '15 [and] 10th Croatian Congress of Cereal Technologists, D. Koceva Komlenić i M. Jukić, Ur. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2016. [Online] Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:278153 [Citirano: 12.04.2024.]

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Naslov (engleski)Influence of malting procedure on the quality of hulless barley malt
AutorVinko Krstanović
AutorKrešimir Mastanjević
AutorNatalija Velić
AutorVedran Slačanac
AutorKristina Vacek
AutorGoran Gagula
AutorKristina Mastanjević
UrednikDaliborka Koceva Komlenić
UrednikMarko Jukić
Autorova ustanovaSveučilište Josipa Jurja Strossmayera u Osijeku
Prehrambeno-tehnološki fakultet Osijek
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Sažetak (engleski)
This paper investigated the influence of malting procedure on quality indicators of hulless (naked) barley malt according to the recommended values for standard pale malt. The aim was to determine the optimal malting procedure in order to achieve the best results for investigated indicators in relation to the recommended values. Two domestic hulless barley varieties (Matko and GZ-184) were malted and four malting procedures were applied: (A) standard procedure – control; (B) gently intensive procedure with uniform temperature increase during germination till the end of the process; (C) moderately intensive procedure with the increase of germination temperature on the second and third day, and constant germination temperature till the end of the process; (D) procedure with sudden germination temperature decrease after the first day, and constant temperature till the end of the process. The influence of four malting procedures on soluble N content in malt, total N and soluble N ratio (Kolbach index), Hartong number, friability, extract, fine/coarse difference, colour, boiled wort colour, pH, viscosity and filterability of wort, and β-glucans were investigated. Based on obtained results, and their comparison to results reported in scientific and technical literature, the efficacy of each micromalting procedure was evaluated, considering recommended values for hulless barley malt. The results indicate that the resistance to deeper modification of grain (expressed as lower water absorption during soaking grains, and as weaker friability) are the main problem that will need to be solved in the further selection processes of domestic hulless barley varieties for malting. The intensification of the process of germination should be combined with the extension of soaking time, which should lead to improvements of friability of malt and better value for other indicators of malt quality.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov zbornikaProceedings of the 8th International Congress Flour - Bread '15 [and] 10th Croatian Congress of Cereal Technologists
Naslov serijeFlour - Bread
Brojčani podacistr. 168-175
p-ISSN1848-2562
URN:NBNurn:nbn:hr:109:278153
Datum objave publikacije2016
SkupNaziv: 8th International Congress Flour - Bread '15 [and] 10th Croatian Congress of Cereal Technologists
Kratica: Flour - Bread
Lokacija: Opatija, Hrvatska
Datum početka: 2015-10-29
Datum završetka: 2015-10-30
Vrsta izlaganja: Postersko izlaganje
Vrsta resursaTekst
IzdavačJosip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
Mjesto izdavanjaOsijek
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Zaštićeno autorskim pravom.
Datum i vrijeme pohrane2019-06-11 14:50:14