Quality determining of different meals

Da bi se plodovi žitarica što bolje iskoristili za prehranu prerađuju se odgovarajućim tehnološkim operacijama u razne mlinske i druge proizvode koji se direktno koriste u prehrani, za pripremu jela, poslastica, ili kao poluproizvod iz kojega se dobivaju konačni pekarski proizvodi. Cilj ovoga rada je odrediti kakvoću različitih vrsta krupica (meka pšenična, durum pšenična, kukuruzna, rižina, ječmena, ražena, pirova) na temelju kemijskih analiza udjela vode, mineralnih tvari i stupnja kiselosti. Ispitivane su krupice uzgojene na dva načina: konvencionalnim metodama i ekološkim uzgojem.In order to use cereals for human nutrition , they need to be processed by suitable technological operations into different mill products. Those mill products are used as semi-products for production of different bakery products. The primary object of this research was to determine quality of different meal types (soft wheat meal, durum wheat meal, corn meal, rice meal, barley meal, rye meal, spelt meal) grown in two different ways: by conventional cultivation and ecological cultivation. Water content, mineral substances content and degree of acidity were determined