Nalazite se na CroRIS probnoj okolini. Ovdje evidentirani podaci neće biti pohranjeni u Informacijskom sustavu znanosti RH. Ako je ovo greška, CroRIS produkcijskoj okolini moguće je pristupi putem poveznice www.croris.hr
izvor podataka: crosbi

Research on malting properties of wheat variety Adriana (CROSBI ID 565608)

Prilog sa skupa u zborniku | izvorni znanstveni rad | međunarodna recenzija

Krstanović, Vinko ; Grozaj, Krunoslav ; Habschied, Kristina ; Slačanac, Vedran ; Koceva Komlenić, Daliborka ; Milaković, Zlata Research on malting properties of wheat variety Adriana // 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. 593-599

Podaci o odgovornosti

Krstanović, Vinko ; Grozaj, Krunoslav ; Habschied, Kristina ; Slačanac, Vedran ; Koceva Komlenić, Daliborka ; Milaković, Zlata

engleski

Research on malting properties of wheat variety Adriana

The aim of this work was to investigate malting properties of domestic confectionery wheat variety Adriana for pale malt production. Clean, conditioned grain obtained from the Bc Institute Zagreb (10 kg) underwent three different procedures of experimental micro-malting (standard malting procedure for beer barley, standard procedure for producing pale malt from wheat and modified procedure). Experiments were conducted during two seasons (2007 and 2008). Initial quality indicators, quality indicators of micro-malting procedure (green malt) and quality indicators of malt were determined. The obtained results showed that this variety by all its substantial malt quality indicators (fine and coarse extract, total and soluble proteins, Kolbach index, viscosity, saccharification time, lautering time, and Hortong number) can be used for malting. Considering our ago-climatic conditions, Adriana showed inferior values for -amylase activity and diastatic power, but this does not efect the final attenuation indicators such as share of -amino N and share of soluble N in wort. In conclusion, Adriana is potentially very acceptable variety to be considered as the first Croatian “Weizen” variety for beer, alcoholic beverages and starch production.

confectionery wheat variety Adriana; malting procedure; malting quality

U knjizi sazetaka istih skupova (ISBN 978-953-7005-19-1) objavljen je sazetak rada na str. 139-139.

nije evidentirano

nije evidentirano

nije evidentirano

nije evidentirano

nije evidentirano

Podaci o prilogu

593-599.

2010.

objavljeno

Podaci o matičnoj publikaciji

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

978-953-7005-21-4

Podaci o skupu

Nepoznat skup

poster

29.02.1904-29.02.2096

Povezanost rada

Prehrambena tehnologija