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Quality evaluation of wheat varieties from Vojvodina by assessing dough rheological properties

dc.contributor.advisorDokić, Ljubica
dc.contributor.otherŠoronja-Simović, Dragana
dc.contributor.otherDokić, Ljubica
dc.contributor.otherDapčević-Hadnađev, Tamara
dc.creatorRakita, Slađana
dc.date.accessioned2018-01-12T13:44:49Z
dc.date.available2018-01-12T13:44:49Z
dc.date.issued2018-01-11
dc.identifier.urihttps://www.cris.uns.ac.rs/DownloadFileServlet/Disertacija150910143707835.pdf?controlNumber=(BISIS)105545&fileName=150910143707835.pdf&id=10620&source=NaRDuS&language=srsr
dc.identifier.urihttps://www.cris.uns.ac.rs/record.jsf?recordId=105545&source=NaRDuS&language=srsr
dc.identifier.urihttps://www.cris.uns.ac.rs/DownloadFileServlet/IzvestajKomisije150910145316025.pdf?controlNumber=(BISIS)105545&fileName=150910145316025.pdf&id=10621&source=NaRDuS&language=srsr
dc.identifier.uri/DownloadFileServlet/IzvestajKomisije150910145316025.pdf?controlNumber=(BISIS)105545&fileName=150910145316025.pdf&id=10621
dc.identifier.urihttp://nardus.mpn.gov.rs/123456789/9101
dc.description.abstractUprkos brojnim tradicionalnim reološkim metodama koje se već dugi niz godina koriste u proceni kvaliteta brašna, postoji potreba za razvijanjem novih metoda, pomoću kojih bi se za kratko vreme i uz ograničenu količinu uzorka mogao uspešno predvideti kvalitet brašna i gotovog proizvoda. Na taj način selekcionerima bi bila omogućena procena tehnološkog kvaliteta linija pšenice čija je količina ograničena, dok bi se mlinarima obezbedio brz metod procene kvaliteta. Osnovni cilj istraživanja ove disertacije je ispitivanje mogućnosti primene novog reološkog uređaja glutopika u proceni kvaliteta brašna i finalnog proizvoda – hleba, kao i mogućnost zamene tradicionalnih dugotrajnih metoda novom reološkom metodom. Kako bi se ispitale i iskoristile mogućnosti reološkog uređaja glutopik za procenu kvaliteta pšeničnog brašna definisani su optimalni uslovi merenja koji su podrazumevali upotrebu NaCl kao rastvarača i zadate parametre temperature (36 °C), obrtne brzine mešača (2700 rpm) i odnos brašna i rastvarača (8,5/9,5). Zabeležen je veliki broj korelacija između parametara glutopika i empirijskih reoloških pokazatelja kvaliteta brašna i testa. Takođe je utvrđena značajna korelacija između parametara glutopika i indikatora kvaliteta hleba u pogledu specifične zapremine i teksturnih karakteristika sredine hleba. Na osnovu parametara dobijenih merenjem na glutopiku definisane su granične vrednosti. Ustanovljeno je da se primenom glutopik metode može izvršiti klasifikacija sorti pšenice prema kvalitetu. Pored toga, utvrđeno je da glutopik ima veliki potencijal da zameni alveograf u proceni kvaliteta brašna u mlinarskoj i pekarskoj industriji. Reološki parametri koji zavise od sadržaja proteina kao što su moć upijanja vode i žilavost testa uspešno se mogu predvideti pomoću parametara glutopika. Primenom glutopik metode postignuta je umerena predikcija specifične zapremine hleba, dok je postignuta veoma dobra predikcija teksturnih karakteristika sredine hleba. U okviru ove disertacije je ispitan uticaj sorte i lokaliteta na tehnološki kvalitet brašna pšenice kako bi se utvrdilo koja od ispitivanih sorti ispoljava ujednačen kvalitet u različitim mikroklimatskim uslovima tokom dve proizvodne godine. U obe proizvodne godine pokazatelji kvaliteta brašna su dominantno sortno određeni, pri čemu je zabeležen određeni uticaj mikroklimatskih faktora na lokalitetima gajenja. Odličan i najstabilniji kvalitet brašna u 2011. godini je imala sorta Gordana koja je pokazala najveću adaptabilnost na mikroklimatske uslove. Apač je uniformno imao najlošiji kvalitet duž svih ispitivanih lokaliteta. Domaće sorte su u 2012. godini imale promenljiv kvalitet u zavisnosti od lokaliteta gajenja. Hlebove proizvedene od domaćih pšeničnih sorti je karakterisala velika zapremina, rastresita struktura sredine sa izraženim velikim porama i mala čvrstoća sredine, dok je hleb proizveden od sorte Apač imao malu zapreminu, zbijenu strukturu sredine hleba sa velikim brojem malih pora kao posledicu velike čvrstoće. Dobra predikcija kvaliteta hleba od brašna iz 2011. godine je postignuta primenom jednog reološkog pokazatelja kvaliteta, dok je za uspešnu predikciju kvaliteta hleba od brašna iz 2012. godine neophodno izvesti nekoliko različitih reoloških merenja. Analizom tehnološkog kvaliteta brašna pšenice različitih sorti gajenih na različitim lokalitetima iz tri proizvodne godine zabeležene su velike varijacije u kvalitetu brašna i hleba na ispitivanim lokalitetima i u proizvodnim godinama, što jasno ukazuje na značajan uticaj interakcija između sortimenta i uslova gajenja (lokaliteta i godina), kao i značaj ispitivanja ovih interakcija i razvoja strategija koje imaju za cilj smanjenje uticaja spoljašnjih faktora na kvalitet pšenice.sr
dc.description.abstractRegardless the fact that numerous traditional rheological methods have been used for many years in the flour quality assessment, there is a need for developing new methods, which could, in a short time, and with a limited amount of sample, successfully predict the quality of flour and finished products. In this way, wheat breeders would be able to evaluate the technological quality of the wheat lines with a restricted sample quantity, while the millers would be provided with a quick method of the quality evaluation. The main goal of the research of this dissertation was to examine the possibility of using a new rheological device GlutoPeak in the quality evaluation of flour and final product – bread, as well as the possibility of replacing traditional time-consuming methods with a new rheological test. In order to examine the possibility of using a GlutoPeak rheological device for the flour quality evaluation, the optimal measurement conditions were defined and included the use of NaCl as a solvent, the rotational speed of the mixer (2700 rpm), temperature (36 °C), the ratio of flour and solvent (8.5/9.5). Numerous correlations between GlutoPeak indices and empirical rheological parameters of dough behaviour were reported in this study. Significant correations were also observed between GlutoPeak parameters and bread specific volume and breadcrumb textural properties. The limit values were defined according to the GlutoPeak parameters values. Moreover, it was found that the GlutoPeak test could be used for wheat variety diferentiation according to the quality and has a great potential to replace Alveograph in the flour quality assessment in the milling and bakery industries. Parameters which depends on the protein content, such as, flour water absorption and dough tenacity, was successfully predicted by using parameters derived from GlutoPeak tester. A moderate prediction of loaf specific volume was achieved, while a very good prediction of breadcrumb textural characteristics was accomplished with the GlutoPeak parameters. In addition, the influence of genotype and growing location on flour quality was examined in order to determine which of the tested varieties exhibited uniform quality accross different microclimatic conditions in two production years. It was revealed that in both production years flour quality indicators were predominantly influenced by genotype, with a certain influence of microclimate factors on the growing locations. Gordana variety showed excellent and uniform quality with the highest adaptability to microclimate conditions in year 2011. Apache variety showed uniformly poor quality across all tested locations. In year 2012 domestic varieties exhibited variable quality depending on the growing locations. Bread produced from domestic wheat varieties was characterized by a large volume, loose breadcrumb structure with pronounced large pores and low hardness, while the bread produced from Apache variety had a small volume, dense breadcrumb structure with a large number of small pores as a result of high breadcrumb hardness. The quality of bread produced from wheat flour from year 2011 was well predicted based on one rheological quality parameter. On the other hand, several different rheological measurements was performed to successfully predict the quality of bread produced from wheat flour from 2012 year. By analyzing the technological quality of wheat flour of different varieties cultivated at different locations from three production years, large variations in the quality of flour and bread was recorded. The variations in flour and bread quality indicated the significant influence of interactions between the variety and growing conditions (locations and years), as well as the importance of examining these interactions and developing strategies aimed at reducing the impact of external factors on wheat quality.en
dc.languagesr (latin script)
dc.publisherУниверзитет у Новом Саду, Технолошки факултетsr
dc.rightsAttribution-NonCommercial
dc.sourceУниверзитет у Новом Садуsr
dc.subjectKvalitet brašna, pšenične sorte, glutopik, reologija testa, hlebsr
dc.subjectFlour quality, wheat varieties, Glutopeak, dough rheology, breaden
dc.titleEvaluacija kvaliteta pšeničnih sorti sa teritorije Vojvodine procenom reoloških karakteristika testasr
dc.title.alternativeQuality evaluation of wheat varieties from Vojvodina by assessing dough rheological propertiesen
dc.typeDoktorska disertacijasr


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