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undergraduate thesis
Ocjena kvalitete ječma za proizvodnju pivarskog slada
2024. urn:nbn:hr:277:138781
Mataija, Aneta
Josip Juraj Strossmayer University of Osijek
Faculty of Tourism and Rural Development in Pozega

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Mataija, A. (2024). Ocjena kvalitete ječma za proizvodnju pivarskog slada (Undergraduate thesis). Požega: Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega. Retrieved from https://urn.nsk.hr/urn:nbn:hr:277:138781

Mataija, Aneta. "Ocjena kvalitete ječma za proizvodnju pivarskog slada." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, 2024. https://urn.nsk.hr/urn:nbn:hr:277:138781

Mataija, Aneta. "Ocjena kvalitete ječma za proizvodnju pivarskog slada." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, 2024. https://urn.nsk.hr/urn:nbn:hr:277:138781

Mataija, A. (2024). 'Ocjena kvalitete ječma za proizvodnju pivarskog slada', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, accessed 22 November 2024, https://urn.nsk.hr/urn:nbn:hr:277:138781

Mataija A. Ocjena kvalitete ječma za proizvodnju pivarskog slada [Undergraduate thesis]. Požega: Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega; 2024 [cited 2024 November 22] Available at: https://urn.nsk.hr/urn:nbn:hr:277:138781

A. Mataija, "Ocjena kvalitete ječma za proizvodnju pivarskog slada", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, Požega, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:277:138781

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Metadata
TitleOcjena kvalitete ječma za proizvodnju pivarskog slada
Title (english)Assessment of The Quality of Barley for The Production of Brewing Malt
AuthorAneta Mataija
MentorAna Mrgan (mentor)
Committee memberValentina Obradović (predsjednik povjerenstva)
Committee memberAna Mrgan (član povjerenstva)
Committee memberHelena Marčetić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
Faculty of Tourism and Rural Development in Pozega
Požega
Defense date and country2024-09-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Tema ovog završnog rada je analiza kvalitete ječma u kontekstu njegove primjene u proizvodnji pivarskog slada. Istraživanje obuhvaća detaljan pregled botaničkih i morfoloških karakteristika ječma, s posebnim naglaskom na sorte koje se koriste za industrijske svrhe, odnosno za proizvodnju piva. Prvenstveno se pridaje važnost pravilnog izbora sorti ječma, kao i utjecaj uvjeta uzgoja na kvalitetu krajnjeg proizvoda - slada, koji je ključan sastojak u pivarskoj industriji. U radu su analizirane specifične sorte ječma pogodne za proizvodnju slada, zahtjevi tla i klimatski uvjeti potrebni za optimalan rast te prinos visokokvalitetnog ječma. Također, obrađene su tehnike uzgoja i procesi kontrole kvalitete kako bi se osigurao stabilan i učinkovit proizvodni proces. Kvaliteta slada odnosno ječma bitno određuje okus, teksturu i aromu piva, te je stoga ključno usmjeriti pažnju na sve faze proizvodnje ječma.
Abstract (english)
The topic of this thesis is the analysis of barley quality in the context of its application in the production of brewing malt. The research includes a detailed review of the botanical and morphological characteristics of barley, with a particular emphasis on the varieties used for industrial purposes, specifically for beer production. The primary focus is on the proper selection of barley varieties, as well as the impact of growing conditions on the quality of the final product—malt, which is a crucial ingredient in the brewing industry. The thesis analyzes specific barley varieties suitable for malt production, the soil requirements, and the climatic conditions necessary for the optimal growth and yield of high-quality barley. Additionally, it covers cultivation techniques and quality control processes to ensure a stable and efficient production process. The quality of malt, or barley, significantly determines the flavor, texture, and aroma of beer, making it essential to pay attention to all stages of barley production.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:277:138781
Study programmeTitle: Biotechnical Sciences - Food Technology
Study programme type: professional
Study level: undergraduate
Academic / professional title: prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2024-10-23 09:24:45