Domestic hulless barley and malt as an easily available source of β-glucan

β-Glucans are described as non-starch polysaccharides, characterized by (1→3), (1→4) β-D-glucose linkage. In human nutrition, they are regarded as extremely wanted because of their bioactive and medicinal properties. Since β-glucans comprise soluble fibres that have the ability to lower cholesterol, regulate blood sugar, reduce the risk of heart disease and colon cancer. Especially desirable are (1,3)-β-D-glucans because they act as immunomodulatory agents. The aim of this paper was to determine the mass fraction of β-glucans and the ratio of total and soluble β-glucans in barley and malt in domestic hulless barley varieties. Hulless barley is an accesible and cheap source of β-glucans. Four different domestic varieties of hulless barley obtained from the Agricultural Institute Osijek were examined. The results indicate that all tested varieties have higher β-glucans content than standard winter and spring varietes. Variety Matko showed close relation to the EFSA (European Food Safety Authority) recommendations of 750 mg of soluble β-glucans per serving

With food to health : proceedings of 11th International symposium

Proceedings contains 13 original scientific papers, 10 professional papers and 2 review papers which were presented at "10th International Scientific and Professional Conference WITH FOOD TO HEALTH", organised in following sections: Nutrition, Dietetics and diet therapy, Functional food and food supplemnents, Food safety, Food analysis, Production of safe food and food with added nutritional value

Production lines of factory Karolina Ltd.

Cilj ovoga rada je bio prikazati proizvodnju keksa, vafla, trajnog slanog peciva i ekstrudiranih snack-proizvoda. Međusobno se razlikuju u načinu pripreme sirovina, primijenjenoj recepturi, strukturi dobivenog tijesta te načinu pečenja. Vafel list je proizvod nastao pečenjem tekućeg tijesta što rezultira njegovom poroznom strukturom. Keksi su proizvodi dobiveni pečenjem tvrdog oblikovanog tijesta, a trajno slano pecivo su proizvodi čije se tijesto nakon zamjesa i oblikovanja uranja u lužnatu otopinu kako bi se postigla prhka površina i sjaj. Snack-proizvodi se dobivaju procesom ekstrudiranja. U svakom poglavlju opisan je način pripreme sirovina i tehnološki postupak proizvodnje navedenih proizvoda.The aim of this thesis was to present the production of biscuits, wafers, long-life pastry and extruded snack products. They differ in the way raw materials are prepared, in the application of a certain recipe, in the obtained structure of the dough and the way of baking. Wafer sheet is a product made by baking liquid dough which results in its porous structure. Biscuits are products obtained by baking hard and moulded dough. Long-life pastry is a product which should be immersed in an alkaline solution after mixing of the dough what results in a friable and shiny surface. Snack products are made by extrusion. In each chapter, tehnological process of the production and methods of preparing raw materials are described

Production lines of factory Karolina Ltd.

Cilj ovoga rada je bio prikazati proizvodnju keksa, vafla, trajnog slanog peciva i ekstrudiranih snack-proizvoda. Međusobno se razlikuju u načinu pripreme sirovina, primijenjenoj recepturi, strukturi dobivenog tijesta te načinu pečenja. Vafel list je proizvod nastao pečenjem tekućeg tijesta što rezultira njegovom poroznom strukturom. Keksi su proizvodi dobiveni pečenjem tvrdog oblikovanog tijesta, a trajno slano pecivo su proizvodi čije se tijesto nakon zamjesa i oblikovanja uranja u lužnatu otopinu kako bi se postigla prhka površina i sjaj. Snack-proizvodi se dobivaju procesom ekstrudiranja. U svakom poglavlju opisan je način pripreme sirovina i tehnološki postupak proizvodnje navedenih proizvoda.The aim of this thesis was to present the production of biscuits, wafers, long-life pastry and extruded snack products. They differ in the way raw materials are prepared, in the application of a certain recipe, in the obtained structure of the dough and the way of baking. Wafer sheet is a product made by baking liquid dough which results in its porous structure. Biscuits are products obtained by baking hard and moulded dough. Long-life pastry is a product which should be immersed in an alkaline solution after mixing of the dough what results in a friable and shiny surface. Snack products are made by extrusion. In each chapter, tehnological process of the production and methods of preparing raw materials are described

Optimization of Steeping and Germination Procedure of Hulless Barley

Cilj rada bio je ustanoviti optimalnu shemu za namakanje i klijanje zrna kod koje se dobivaju najpovoljnije vrijednosti utjecaja navedenih procesnih faktora na uspješnost citolitičke razgradnje golozrnog ječma. Provedena su tri različita postupaka namakanja i klijanja zrna (s obzirom na duljinu trajanja, temperaturu i aeraciju u pojedinim fazama procesa) radi procjene uspješnosti pojedinog postupka s obzirom na postavljeni cilj. Određena je moć bubrenja pojedine sorte (Osvit i Mandatar), te su analizirani gotovi sladovi. Ustanovljeno je da temperatura namakanja značajno utječe na moć bubrenja golozrnog ječma tako da povećava moć bubrenja i ubrzava dosezanje maksimuma povećanja udjela vode u zrnu. Porastom temperature namakanja dolazi do porasta udjela ekstrakta, razlike ekstrakta i pH kongresne sladovine. Viskoznost sladovine najprije pada s porastom temperature namakanja, a potom s njezinim daljnjim porastom raste do neprihvatljivih vrijednosti uslijed početka djelovanja β-glukanaznog kompleksa i otapanja škroba. Najbolje rezultate za pokazatelje uspješnosti citolitičke razgradnje zrna dao je Postupak slađenja 1. Sorta Osvit daje sladove boljih svojstava u odnosu na sortu Mandatar po sva tri postupka slađenja.The aim of this research was to determine the optimal soaking and germination of grains scheme in which the most favourable values of the influence of cited process factors on the success of cytolytic degradation of the grain were obtained. To evaluate the success of each process to meet the set goal, three different soaking and germination procedures have been conducted (considering the length of time, temperature and aeration at different stages of the procedure). The swelling capacity of each variety (Osvit and Mandatar) was determined and finished malts were analysed. It has been established that soaking temperature has significant impact to the swelling power of bare barley by increasing swelling power and speeds up the maximum of increasing the water content of the grain. Increasing the soaking temperature leads to an increase in the content of the extract, extract differences and the pH value of the congress mash. With increasing soaking temperature the viscosity of the mash decreases and as it continues to grow, it grows to unacceptable values what is resulted by initial action of the β-glucanase complex and starch dissolution. The best results for the indicators of the success of cytolytic degradation was given by malting procedure 1. The Osvit variety gives malts better properties than the Mandatar variety by all three malting procedures

Optimization of Steeping and Germination Procedure of Hulless Barley

Cilj rada bio je ustanoviti optimalnu shemu za namakanje i klijanje zrna kod koje se dobivaju najpovoljnije vrijednosti utjecaja navedenih procesnih faktora na uspješnost citolitičke razgradnje golozrnog ječma. Provedena su tri različita postupaka namakanja i klijanja zrna (s obzirom na duljinu trajanja, temperaturu i aeraciju u pojedinim fazama procesa) radi procjene uspješnosti pojedinog postupka s obzirom na postavljeni cilj. Određena je moć bubrenja pojedine sorte (Osvit i Mandatar), te su analizirani gotovi sladovi. Ustanovljeno je da temperatura namakanja značajno utječe na moć bubrenja golozrnog ječma tako da povećava moć bubrenja i ubrzava dosezanje maksimuma povećanja udjela vode u zrnu. Porastom temperature namakanja dolazi do porasta udjela ekstrakta, razlike ekstrakta i pH kongresne sladovine. Viskoznost sladovine najprije pada s porastom temperature namakanja, a potom s njezinim daljnjim porastom raste do neprihvatljivih vrijednosti uslijed početka djelovanja β-glukanaznog kompleksa i otapanja škroba. Najbolje rezultate za pokazatelje uspješnosti citolitičke razgradnje zrna dao je Postupak slađenja 1. Sorta Osvit daje sladove boljih svojstava u odnosu na sortu Mandatar po sva tri postupka slađenja.The aim of this research was to determine the optimal soaking and germination of grains scheme in which the most favourable values of the influence of cited process factors on the success of cytolytic degradation of the grain were obtained. To evaluate the success of each process to meet the set goal, three different soaking and germination procedures have been conducted (considering the length of time, temperature and aeration at different stages of the procedure). The swelling capacity of each variety (Osvit and Mandatar) was determined and finished malts were analysed. It has been established that soaking temperature has significant impact to the swelling power of bare barley by increasing swelling power and speeds up the maximum of increasing the water content of the grain. Increasing the soaking temperature leads to an increase in the content of the extract, extract differences and the pH value of the congress mash. With increasing soaking temperature the viscosity of the mash decreases and as it continues to grow, it grows to unacceptable values what is resulted by initial action of the β-glucanase complex and starch dissolution. The best results for the indicators of the success of cytolytic degradation was given by malting procedure 1. The Osvit variety gives malts better properties than the Mandatar variety by all three malting procedures