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Prosječne europske krušarice su po svojstvima teksture slične crvenim tvrdim (red, hard, winter wheat) pšenicama, ali su po svojim tehnološkim karakteristikama bliske mekim (soft, white wheat) pšenicama. Ovo je posljedica hibridizacije europskih mekih pšenica i sjevernoameričkih tvrdih pšenica radi poboljšanja njihove teksture u smislu povećanja udjela staklavih zrna i povećanja tvrdoće endosperma. Međutim, novija istraživanja pokazuju da je povećanje staklavosti prolaznog karaktera koje se gubi tijekom procesa namakanja zrna. Radna hipoteza ovog rada polazi od toga da će se navedene sorte, bez obzira na visok udjel staklavosti zrna i visoku polaznu tvrdoću zrna, tijekom ukomljavanja ponašati slično mekim pšenicama s obzirom na razgradnju endosperma, odnosno imati približno sličan konačni stupanj prevrenja kao i meke pšenice. Zadatak ovog rada je eksperimentalno potvrditi navedenu hipotezu. Average European bread wheats are similar in texture to hard red (red, hard, winter wheat) wheats, but also their technological characteristics are close to soft, white wheats. That is a consequence of the hybridization of European soft wheats and North American hard wheats to improve their texture in terms of increasing the proportion of vitreous grains and increasing the hardness of endosperm. However, recent researches show that the increase in vitrousness is of a transient nature, which is lost during the process of soaking the grains. The working hypothesis of this paper is based on the fact that the mentioned varieties, regardless of the high proportion of grain vitrousness and high initial grain hardness, during mashing will behave similar to soft wheats with regard to endosperm decomposition that will have approximately similar final degree of mash as soft wheats. The aim of this work is to experimentally confirm the stated hypothesis. |
