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undergraduate thesis
AKTIVNOST ALFA AMILAZE U PŠENIČNOM BRAŠNU
2020. urn:nbn:hr:112:076362
Bešlić, Lara
Polytehnic in Pozega
Biotechnical department

Cite this document

Bešlić, L. (2020). AKTIVNOST ALFA AMILAZE U PŠENIČNOM BRAŠNU (Undergraduate thesis). Požega: Polytehnic in Pozega. Retrieved from https://urn.nsk.hr/urn:nbn:hr:112:076362

Bešlić, Lara. "AKTIVNOST ALFA AMILAZE U PŠENIČNOM BRAŠNU." Undergraduate thesis, Polytehnic in Pozega, 2020. https://urn.nsk.hr/urn:nbn:hr:112:076362

Bešlić, Lara. "AKTIVNOST ALFA AMILAZE U PŠENIČNOM BRAŠNU." Undergraduate thesis, Polytehnic in Pozega, 2020. https://urn.nsk.hr/urn:nbn:hr:112:076362

Bešlić, L. (2020). 'AKTIVNOST ALFA AMILAZE U PŠENIČNOM BRAŠNU', Undergraduate thesis, Polytehnic in Pozega, accessed 01 February 2025, https://urn.nsk.hr/urn:nbn:hr:112:076362

Bešlić L. AKTIVNOST ALFA AMILAZE U PŠENIČNOM BRAŠNU [Undergraduate thesis]. Požega: Polytehnic in Pozega; 2020 [cited 2025 February 01] Available at: https://urn.nsk.hr/urn:nbn:hr:112:076362

L. Bešlić, "AKTIVNOST ALFA AMILAZE U PŠENIČNOM BRAŠNU", Undergraduate thesis, Polytehnic in Pozega, Požega, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:112:076362

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Metadata
TitleAKTIVNOST ALFA AMILAZE U PŠENIČNOM BRAŠNU
Title (english)ALFA AMILAZE ACTIVITY IN WHEAT FLOUR
AuthorLara Bešlić
MentorAna Mrgan (mentor)
Committee memberStanko Zrinščak (predsjednik povjerenstva)
Committee memberAna Mrgan (član povjerenstva)
Committee memberHelena Marčetić (član povjerenstva)
GranterPolytehnic in Pozega
(Biotechnical department)
Požega
Defense date and country2020-04-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Jedna od najrasprostranjenijih ratarskih kultura je pšenica, koja je ujedno i najvažnija krušna žitarica u svijetu. Gotovo 70 % svjetske populacije hrani se kruhom koji se proizvodi od pšeničnog brašna. O kvaliteti pšeničnog brašna ovisi i kvaliteta gotovih proizvoda, pa tako i kruha. Puno je faktora koji utječu na kvalitetu brašna, a jedan od njih je proizvodnja brašna od proklijale pšenice. Na pojavu klijavosti pšenice mogu utjecati povećane količine vlage pri optimalnoj temperaturi. Cilj ovog rada je bio istražiti na koji će način promjene količine vlage pri sobnoj temperaturi utjecati na pojavu klijavosti, odnosno kvalitetu pšeničnog brašna. Rezultati istraživanja temelje se na mjerenju aktivnosti α-amilaze na koju utječu procesi klijanja pšenice. Tako pšenica u idealnoj kondiciji sadrži nisku aktivnost enzima α-amilaze, dok proklijala pšenica ima visoku aktivnost navedenog enzima.
Abstract (english)
The most widespread crop culture is wheat, which is also the most important bread crop in the world. Almost 70 % of the world's population is fed by bread made from wheat flour. The quality of the wheat flour affects the quality of the final product, including bread. There are many factors that affect the quality of flour, and one of them is production of flour from sprouted wheat. Main factor that affect wheat germination is increased moisture at optimal temperature. The aim of this paper is to investigate how changes in the amount of moisture under room temperature will affect the appearance of germination, that is, the quality of wheat flour. The results of the study are based on the measurement of α-amylase activity, which is affected by wheat germination processes. Thus, wheat ideally contains low activity of the α-amylase enzyme, whereas sprouted wheat has high activity of the enzyme mentioned.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:112:076362
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2022-06-07 08:31:14