TY  - JOUR
AU  - Pribić, Milana
AU  - Kamenko, Ilija
AU  - Despotović, Saša
AU  - Mirosavljević, Milan
AU  - Pejin, Jelena
PY  - 2024
UR  - http://fiver.ifvcns.rs/handle/123456789/4234
AB  - Triticale grain, a wheat–rye hybrid, has been reported to comply very well with the requirements for modern brewing adjuncts. In this study, two triticale varieties, in both unmalted and malted forms, were investigated at various ratios in the grist, applying different mashing regimes and concentrations of the commercial enzyme Shearzyme® 500 L with the aim of evaluating their impact on wort production. In order to capture the complex relationships between the input (triticale ratio, enzyme ratio, mashing regime, and triticale variety) and output variables (wort extract content, wort viscosity, and free amino nitrogen (FAN) content in wort), the study aimed to implement the use of artificial neural networks (ANNs) to model the mashing process. Also, a genetic algorithm (GA) was integrated to minimize a specified multi-objective function, optimizing the mashing process represented by the ANN model. Among the solutions on the Pareto front, one notable set of solutions was found with objective function values of 0.0949, 0.0131, and 1.6812 for the three conflicting objectives, respectively. These values represent a trade-off that optimally balances the different aspects of the optimization problem. The optimized input variables had values of 23%, 9%, 1, and 3 for the respective input variables of triticale ratio, enzyme ratio, mashing regime, and triticale variety. The results derived from the ANN model, applying the GA-optimized input values, were 8.65% w/w for wort extract content, 1.52 mPa·s for wort viscosity, and 148.32 mg/L for FAN content in wort. Comparatively, the results conducted from the real laboratory mashing were 8.63% w/w for wort extract content, 1.51 mPa·s for wort viscosity, and 148.88 mg/L for FAN content in wort applying same input values. The presented data from the optimization process using the GA and the subsequent experimental verification on the real mashing process have demonstrated the practical applicability of the proposed approach which confirms the potential to enhance the quality and efficiency of triticale wort production.
PB  - Basel : MDPI
T2  - Foods - Basel
T1  - Modeling and Optimization of Triticale Wort Production Using an Artificial Neural Network and a Genetic Algorithm
IS  - 2
SP  - 343
VL  - 13
DO  - 10.3390/foods13020343
ER  - 

@article{
author = "Pribić, Milana and Kamenko, Ilija and Despotović, Saša and Mirosavljević, Milan and Pejin, Jelena",
year = "2024",
abstract = "Triticale grain, a wheat–rye hybrid, has been reported to comply very well with the requirements for modern brewing adjuncts. In this study, two triticale varieties, in both unmalted and malted forms, were investigated at various ratios in the grist, applying different mashing regimes and concentrations of the commercial enzyme Shearzyme® 500 L with the aim of evaluating their impact on wort production. In order to capture the complex relationships between the input (triticale ratio, enzyme ratio, mashing regime, and triticale variety) and output variables (wort extract content, wort viscosity, and free amino nitrogen (FAN) content in wort), the study aimed to implement the use of artificial neural networks (ANNs) to model the mashing process. Also, a genetic algorithm (GA) was integrated to minimize a specified multi-objective function, optimizing the mashing process represented by the ANN model. Among the solutions on the Pareto front, one notable set of solutions was found with objective function values of 0.0949, 0.0131, and 1.6812 for the three conflicting objectives, respectively. These values represent a trade-off that optimally balances the different aspects of the optimization problem. The optimized input variables had values of 23%, 9%, 1, and 3 for the respective input variables of triticale ratio, enzyme ratio, mashing regime, and triticale variety. The results derived from the ANN model, applying the GA-optimized input values, were 8.65% w/w for wort extract content, 1.52 mPa·s for wort viscosity, and 148.32 mg/L for FAN content in wort. Comparatively, the results conducted from the real laboratory mashing were 8.63% w/w for wort extract content, 1.51 mPa·s for wort viscosity, and 148.88 mg/L for FAN content in wort applying same input values. The presented data from the optimization process using the GA and the subsequent experimental verification on the real mashing process have demonstrated the practical applicability of the proposed approach which confirms the potential to enhance the quality and efficiency of triticale wort production.",
publisher = "Basel : MDPI",
journal = "Foods - Basel",
title = "Modeling and Optimization of Triticale Wort Production Using an Artificial Neural Network and a Genetic Algorithm",
number = "2",
pages = "343",
volume = "13",
doi = "10.3390/foods13020343"
}

Pribić, M., Kamenko, I., Despotović, S., Mirosavljević, M.,& Pejin, J.. (2024). Modeling and Optimization of Triticale Wort Production Using an Artificial Neural Network and a Genetic Algorithm. in Foods - Basel
Basel : MDPI., 13(2), 343.
https://doi.org/10.3390/foods13020343

Pribić M, Kamenko I, Despotović S, Mirosavljević M, Pejin J. Modeling and Optimization of Triticale Wort Production Using an Artificial Neural Network and a Genetic Algorithm. in Foods - Basel. 2024;13(2):343.
doi:10.3390/foods13020343 .

Pribić, Milana, Kamenko, Ilija, Despotović, Saša, Mirosavljević, Milan, Pejin, Jelena, "Modeling and Optimization of Triticale Wort Production Using an Artificial Neural Network and a Genetic Algorithm" in Foods - Basel, 13, no. 2 (2024):343,
https://doi.org/10.3390/foods13020343 . .

TY  - CONF
AU  - Brbaklić, Ljiljana
AU  - Pejin, Jelena
AU  - Pribić, Milana
AU  - Aćin, Vladimir
AU  - Mikić, Sanja
AU  - Živančev, Dragan
AU  - Bursać, Vojislav
PY  - 2023
UR  - http://fiver.ifvcns.rs/handle/123456789/4268
AB  - Sorte dvoredog pivskog ječma se u Institutu za ratarstvo i povrtarstvo u Novom Sadu stvaraju u kontinuitetu više od 70 godina. Tokom dugogodišnjeg rada na selekciji i oplemenjivanju cilj je bio razvoj novih sorti sa poboljšanim karakteristikama koje će obezbediti visok potencijal za prinos i zadovoljiti kriterijume kvaliteta za industriju slada. Cilj ovoga rada bio je da se ispitaju sorte dvoredog ječma stvorene u Institutu za ratarstvo i povrtarstvo i registrovane u poslednjih pet godina i 4 sorte stranih kompanija koje se nalaze u komercijalnoj proizvodnji u Srbiji za potrebe industrije slada. Genotipovi su imali dvorede i šestorede tipove klasa i pripadali su ozimim i jarim formama. Ispitivano je 9 sorti ječma u 2019/20. godini i 10 sorti u 2020/21. godini na 3 lokaliteta: Rimski šančevi, Sombor i Kikinda. Ogled je postavljen po slučajnom blok dizajnu na 10 m2 u četiri ponavljanja uz primenu standardne agrotehnike.
AB  - The breeding of varieties of two-row barley has been continuously applied at the Institute of Field and Vegetable Crops in Novi Sad for more than 70 years. The goal during these years of research and improvement was to develop new varieties with enhanced traits to achieve maximum yields and meet quality standards for the malt industry. The study examined two-row barley varieties created at the Institute and registered in the past five years, along with four varieties from foreign companies used in commercial production in Serbia for the malt industry. The genotypes varied in spike types, including two-row and six-row, and belonged to either winter or spring forms depending on the sowing time. The research involved testing nine barley varieties in the 2019/20 season and ten varieties in the 2020/21 season at three different locations: Rimski šančevi, Kikinda, and Sombor. The trial was conducted using a randomized block design with 10 m2 plots and four replications, employing standard agronomic practices.
PB  - Novi Sad : Institut za ratarstvo i povrtarstvo
C3  - Zbornik apstrakata, 6. Naučno-stručni simpozijum sa međunarodnim učešćem "Pivo, pivarske sirovine i oprema", Zrenjanin, 25-27.10.2023.
T1  - Sortiment za današnje potrebe industrije slada i piva
T1  - Modern barley varieties meeting the demands of the malt and beer industry
EP  - 64
SP  - 61
UR  - https://hdl.handle.net/21.15107/rcub_fiver_4268
ER  - 

@conference{
author = "Brbaklić, Ljiljana and Pejin, Jelena and Pribić, Milana and Aćin, Vladimir and Mikić, Sanja and Živančev, Dragan and Bursać, Vojislav",
year = "2023",
abstract = "Sorte dvoredog pivskog ječma se u Institutu za ratarstvo i povrtarstvo u Novom Sadu stvaraju u kontinuitetu više od 70 godina. Tokom dugogodišnjeg rada na selekciji i oplemenjivanju cilj je bio razvoj novih sorti sa poboljšanim karakteristikama koje će obezbediti visok potencijal za prinos i zadovoljiti kriterijume kvaliteta za industriju slada. Cilj ovoga rada bio je da se ispitaju sorte dvoredog ječma stvorene u Institutu za ratarstvo i povrtarstvo i registrovane u poslednjih pet godina i 4 sorte stranih kompanija koje se nalaze u komercijalnoj proizvodnji u Srbiji za potrebe industrije slada. Genotipovi su imali dvorede i šestorede tipove klasa i pripadali su ozimim i jarim formama. Ispitivano je 9 sorti ječma u 2019/20. godini i 10 sorti u 2020/21. godini na 3 lokaliteta: Rimski šančevi, Sombor i Kikinda. Ogled je postavljen po slučajnom blok dizajnu na 10 m2 u četiri ponavljanja uz primenu standardne agrotehnike., The breeding of varieties of two-row barley has been continuously applied at the Institute of Field and Vegetable Crops in Novi Sad for more than 70 years. The goal during these years of research and improvement was to develop new varieties with enhanced traits to achieve maximum yields and meet quality standards for the malt industry. The study examined two-row barley varieties created at the Institute and registered in the past five years, along with four varieties from foreign companies used in commercial production in Serbia for the malt industry. The genotypes varied in spike types, including two-row and six-row, and belonged to either winter or spring forms depending on the sowing time. The research involved testing nine barley varieties in the 2019/20 season and ten varieties in the 2020/21 season at three different locations: Rimski šančevi, Kikinda, and Sombor. The trial was conducted using a randomized block design with 10 m2 plots and four replications, employing standard agronomic practices.",
publisher = "Novi Sad : Institut za ratarstvo i povrtarstvo",
journal = "Zbornik apstrakata, 6. Naučno-stručni simpozijum sa međunarodnim učešćem "Pivo, pivarske sirovine i oprema", Zrenjanin, 25-27.10.2023.",
title = "Sortiment za današnje potrebe industrije slada i piva, Modern barley varieties meeting the demands of the malt and beer industry",
pages = "64-61",
url = "https://hdl.handle.net/21.15107/rcub_fiver_4268"
}

Brbaklić, L., Pejin, J., Pribić, M., Aćin, V., Mikić, S., Živančev, D.,& Bursać, V.. (2023). Sortiment za današnje potrebe industrije slada i piva. in Zbornik apstrakata, 6. Naučno-stručni simpozijum sa međunarodnim učešćem "Pivo, pivarske sirovine i oprema", Zrenjanin, 25-27.10.2023.
Novi Sad : Institut za ratarstvo i povrtarstvo., 61-64.
https://hdl.handle.net/21.15107/rcub_fiver_4268

Brbaklić L, Pejin J, Pribić M, Aćin V, Mikić S, Živančev D, Bursać V. Sortiment za današnje potrebe industrije slada i piva. in Zbornik apstrakata, 6. Naučno-stručni simpozijum sa međunarodnim učešćem "Pivo, pivarske sirovine i oprema", Zrenjanin, 25-27.10.2023.. 2023;:61-64.
https://hdl.handle.net/21.15107/rcub_fiver_4268 .

Brbaklić, Ljiljana, Pejin, Jelena, Pribić, Milana, Aćin, Vladimir, Mikić, Sanja, Živančev, Dragan, Bursać, Vojislav, "Sortiment za današnje potrebe industrije slada i piva" in Zbornik apstrakata, 6. Naučno-stručni simpozijum sa međunarodnim učešćem "Pivo, pivarske sirovine i oprema", Zrenjanin, 25-27.10.2023. (2023):61-64,
https://hdl.handle.net/21.15107/rcub_fiver_4268 .

TY  - CONF
AU  - Brbaklić, Ljiljana
AU  - Pejin, Jelena
AU  - Pribić, Milana
AU  - Dražić, Tanja
AU  - Aćin, Vladimir
AU  - Mikić, Sanja
PY  - 2022
UR  - http://fiver.ifvcns.rs/handle/123456789/3226
AB  - Pivarski ječam je jedna od najvažnijih sirovina za proizvodnju slada i piva. U Srbiji postoji samo jedna kompanija koja proizvodi slad od relativno malog broja sorti ječma. U poslednjoj deceniji, broj malih zanatskih pivara je u konstantnom porastu, međutim obuhvata svega oko 2% tržišta, odnosno 10 puta manje od evropskog proseka. Pored velikih i srednjih pivara, u Srbiji je do danas registrovano preko 70 malih zanatskih i veliki broj kućnih pivara. Ove male pivare uvoze skoro sve sirovine neophodne za proizvodnju zanatskog piva, samim tim i slad iz zemalja EU. Osim toga, mali broj gajenih sorti na našim poljima dovodi do smanjenja genetičkog diverziteta. Pored evidentne genetičke erozije, ukupna proizvodnja ječma je ugrožena i trenutnom političkom situacijom u Evropi, koja vodi ka globalnom narušavanju u lancu snabdevanja. Takođe, pojava visokih temeperatura i suše kao rezultat klimatskih promena negativno utiču na proizvodnju ječma ostavljajući nesagledive posledice na razvoj, pre svega malih proizvođača i održivost poljoprivrede u celini.
AB  - Brewing barley is one of the most important raw materials for the production of malt and beer. In Serbia, there is only one company that produces malt from a relatively small number of barley cultivars. In the last decade, the number of small craft breweries in Serbia constantly increases, however, they encompassing only about 2% of the market share, which is 10 times less than the Europe. In addition to large and medium-sized breweries, over 70 small craft breweries and a large number of home breweries have been registered in Serbia to date. These small breweries import almost all raw materials necessary for craft beer production, including malt from EU countries. In addition, cultivation of the relatively small number of cultivars in our fields leads to a decrease in genetic diversity. Apart from the evident genetic erosion, the overall production of barley is threatened by the current political situation in Europe, which leads to a global disruption in the global supply chain. Also, the occurrence of high temperatures and drought as a result of climate change negatively affect the production of barley, provide unexpected consequences on small producers and the sustainability of agriculture in general.
PB  - Novi Sad : Institut za ratarstvo i povrtarstvo
C3  - Zbornik apstrakata, 5. Naučno-stručni simpozijum sa međunarodnim učešćem "Pivo, pivarske sirovine i oprema", Zrenjanin, 25-28.10.2022.
T1  - Perspektiva mini sladara u Srbiji
T1  - Perspective of micro malting in Serbia
EP  - 54
SP  - 53
UR  - https://hdl.handle.net/21.15107/rcub_fiver_3226
ER  - 

@conference{
author = "Brbaklić, Ljiljana and Pejin, Jelena and Pribić, Milana and Dražić, Tanja and Aćin, Vladimir and Mikić, Sanja",
year = "2022",
abstract = "Pivarski ječam je jedna od najvažnijih sirovina za proizvodnju slada i piva. U Srbiji postoji samo jedna kompanija koja proizvodi slad od relativno malog broja sorti ječma. U poslednjoj deceniji, broj malih zanatskih pivara je u konstantnom porastu, međutim obuhvata svega oko 2% tržišta, odnosno 10 puta manje od evropskog proseka. Pored velikih i srednjih pivara, u Srbiji je do danas registrovano preko 70 malih zanatskih i veliki broj kućnih pivara. Ove male pivare uvoze skoro sve sirovine neophodne za proizvodnju zanatskog piva, samim tim i slad iz zemalja EU. Osim toga, mali broj gajenih sorti na našim poljima dovodi do smanjenja genetičkog diverziteta. Pored evidentne genetičke erozije, ukupna proizvodnja ječma je ugrožena i trenutnom političkom situacijom u Evropi, koja vodi ka globalnom narušavanju u lancu snabdevanja. Takođe, pojava visokih temeperatura i suše kao rezultat klimatskih promena negativno utiču na proizvodnju ječma ostavljajući nesagledive posledice na razvoj, pre svega malih proizvođača i održivost poljoprivrede u celini., Brewing barley is one of the most important raw materials for the production of malt and beer. In Serbia, there is only one company that produces malt from a relatively small number of barley cultivars. In the last decade, the number of small craft breweries in Serbia constantly increases, however, they encompassing only about 2% of the market share, which is 10 times less than the Europe. In addition to large and medium-sized breweries, over 70 small craft breweries and a large number of home breweries have been registered in Serbia to date. These small breweries import almost all raw materials necessary for craft beer production, including malt from EU countries. In addition, cultivation of the relatively small number of cultivars in our fields leads to a decrease in genetic diversity. Apart from the evident genetic erosion, the overall production of barley is threatened by the current political situation in Europe, which leads to a global disruption in the global supply chain. Also, the occurrence of high temperatures and drought as a result of climate change negatively affect the production of barley, provide unexpected consequences on small producers and the sustainability of agriculture in general.",
publisher = "Novi Sad : Institut za ratarstvo i povrtarstvo",
journal = "Zbornik apstrakata, 5. Naučno-stručni simpozijum sa međunarodnim učešćem "Pivo, pivarske sirovine i oprema", Zrenjanin, 25-28.10.2022.",
title = "Perspektiva mini sladara u Srbiji, Perspective of micro malting in Serbia",
pages = "54-53",
url = "https://hdl.handle.net/21.15107/rcub_fiver_3226"
}

Brbaklić, L., Pejin, J., Pribić, M., Dražić, T., Aćin, V.,& Mikić, S.. (2022). Perspektiva mini sladara u Srbiji. in Zbornik apstrakata, 5. Naučno-stručni simpozijum sa međunarodnim učešćem "Pivo, pivarske sirovine i oprema", Zrenjanin, 25-28.10.2022.
Novi Sad : Institut za ratarstvo i povrtarstvo., 53-54.
https://hdl.handle.net/21.15107/rcub_fiver_3226

Brbaklić L, Pejin J, Pribić M, Dražić T, Aćin V, Mikić S. Perspektiva mini sladara u Srbiji. in Zbornik apstrakata, 5. Naučno-stručni simpozijum sa međunarodnim učešćem "Pivo, pivarske sirovine i oprema", Zrenjanin, 25-28.10.2022.. 2022;:53-54.
https://hdl.handle.net/21.15107/rcub_fiver_3226 .

Brbaklić, Ljiljana, Pejin, Jelena, Pribić, Milana, Dražić, Tanja, Aćin, Vladimir, Mikić, Sanja, "Perspektiva mini sladara u Srbiji" in Zbornik apstrakata, 5. Naučno-stručni simpozijum sa međunarodnim učešćem "Pivo, pivarske sirovine i oprema", Zrenjanin, 25-28.10.2022. (2022):53-54,
https://hdl.handle.net/21.15107/rcub_fiver_3226 .

TY  - CONF
AU  - Brbaklić, Ljiljana
AU  - Mikić, Sanja
AU  - Mirosavljević, Milan
AU  - Aćin, Vladimir
AU  - Živančev, Dragan
AU  - Pribić, Milana
AU  - Pejin, Jelena
PY  - 2021
UR  - http://fiver.ifvcns.rs/handle/123456789/4554
AB  - Ječam je najvažnija žitarica koja se koristi u proizvodnji piva. Jedan od ciljeva oplemenjivanja ječma je stvaranje visoko kvalitetnih sorti, koje tokom procesa sladovanja daju odličan kvalitet slada za potrebe pivarske industrije. Proces stvaranja novih sorti pivskog ječma je izuzetno dug, a počinje odabirom roditelja koji poseduju željene osobine. Njihovim ukrštanjem se dobija potomstvo koje se pažljivo prati i ocenjuje u narednim generacijama. Kontinuirano se beleži veliki broj osobina kao i otpornost na čitav niz abiotičkih i biotičkih faktora, a iz kasnijih potomstava vrši se selekcija homozigotnih linija koje poseduju dobar kvalitet (sadržaj proteina, Kolbahov broj, Hartongov broj i druge parametre) i stabilan prinos, a testiraju se u mikroogledima na većem broju lokaliteta. Odabrane najperspektivnije linije se postavijaju u oglede Komisije za priznavanje sorti na sedam lokaliteta, a koje se pokažu bolje od standarda u dvogodišnjem periodu registruju se kao nove sorte. Do danas, u Institutu za ratarstvo i povrtarstvo u Novom Sadu priznate su 33 sorte dvoredog ozimog i 38 sorti jarog dvoredog pivskog ječma. Pored razvoja novih sorti, uvode se savremene molekularne metode i nove tehnologije u proizvodnji u cilju stvaranja sorti sa poboljšanim karakteristikama.
AB  - Barley is the most important cereal used in beer production. One of the most important barley breeding objectives is the creation of high-quality varieties, which during the process of malting provide great malt quality for the brewery industry. The process of development of new barley varieties is long-term and starts with a selection of parents which possess desired traits. After their
crossing, the obtained progenies are carefully evaluated and phenotyped in the next generations. A lot of agronomically important traits are marked as well as tolerance to a vast number of abiotic and biotic factors. Progenies with a high level of homogeneity from the later generations are selected which posses good quality (protein content, Kolbach index, Hartong number etc.) and stable yield, and test in micro experimental trials at several locations. The most perspective lines are set up in
Commission for registration varieties trials at 7 sites in Serbia. Up to this time, 33 winter and 38 spring two-rowed barley varieties are registered in the Institute of Field and Vegetable Crops. Besides the development of new varieties, modern molecular methods and new technology are introduced in production to create varieties with improved performance.
PB  - Zrenjanin : Grad Zrenjanin
C3  - Zbornik apstrakata, 4. Naučno-stručni simpozijum sa međunarodnim učešćem “Pivo, pivarske sirovine i oprema”, 28-30. oktobar 2021., Zrenjanin
T1  - Proces stvaranja visokorodnih sorti ječma sa odličnim kvalitetom za industriju slada i piva
T1  - The process of creating high-yielding barley varieties with excellent quality for the malt and beer industry
EP  - 24
SP  - 23
UR  - https://hdl.handle.net/21.15107/rcub_fiver_4554
ER  - 

@conference{
author = "Brbaklić, Ljiljana and Mikić, Sanja and Mirosavljević, Milan and Aćin, Vladimir and Živančev, Dragan and Pribić, Milana and Pejin, Jelena",
year = "2021",
abstract = "Ječam je najvažnija žitarica koja se koristi u proizvodnji piva. Jedan od ciljeva oplemenjivanja ječma je stvaranje visoko kvalitetnih sorti, koje tokom procesa sladovanja daju odličan kvalitet slada za potrebe pivarske industrije. Proces stvaranja novih sorti pivskog ječma je izuzetno dug, a počinje odabirom roditelja koji poseduju željene osobine. Njihovim ukrštanjem se dobija potomstvo koje se pažljivo prati i ocenjuje u narednim generacijama. Kontinuirano se beleži veliki broj osobina kao i otpornost na čitav niz abiotičkih i biotičkih faktora, a iz kasnijih potomstava vrši se selekcija homozigotnih linija koje poseduju dobar kvalitet (sadržaj proteina, Kolbahov broj, Hartongov broj i druge parametre) i stabilan prinos, a testiraju se u mikroogledima na većem broju lokaliteta. Odabrane najperspektivnije linije se postavijaju u oglede Komisije za priznavanje sorti na sedam lokaliteta, a koje se pokažu bolje od standarda u dvogodišnjem periodu registruju se kao nove sorte. Do danas, u Institutu za ratarstvo i povrtarstvo u Novom Sadu priznate su 33 sorte dvoredog ozimog i 38 sorti jarog dvoredog pivskog ječma. Pored razvoja novih sorti, uvode se savremene molekularne metode i nove tehnologije u proizvodnji u cilju stvaranja sorti sa poboljšanim karakteristikama., Barley is the most important cereal used in beer production. One of the most important barley breeding objectives is the creation of high-quality varieties, which during the process of malting provide great malt quality for the brewery industry. The process of development of new barley varieties is long-term and starts with a selection of parents which possess desired traits. After their
crossing, the obtained progenies are carefully evaluated and phenotyped in the next generations. A lot of agronomically important traits are marked as well as tolerance to a vast number of abiotic and biotic factors. Progenies with a high level of homogeneity from the later generations are selected which posses good quality (protein content, Kolbach index, Hartong number etc.) and stable yield, and test in micro experimental trials at several locations. The most perspective lines are set up in
Commission for registration varieties trials at 7 sites in Serbia. Up to this time, 33 winter and 38 spring two-rowed barley varieties are registered in the Institute of Field and Vegetable Crops. Besides the development of new varieties, modern molecular methods and new technology are introduced in production to create varieties with improved performance.",
publisher = "Zrenjanin : Grad Zrenjanin",
journal = "Zbornik apstrakata, 4. Naučno-stručni simpozijum sa međunarodnim učešćem “Pivo, pivarske sirovine i oprema”, 28-30. oktobar 2021., Zrenjanin",
title = "Proces stvaranja visokorodnih sorti ječma sa odličnim kvalitetom za industriju slada i piva, The process of creating high-yielding barley varieties with excellent quality for the malt and beer industry",
pages = "24-23",
url = "https://hdl.handle.net/21.15107/rcub_fiver_4554"
}

Brbaklić, L., Mikić, S., Mirosavljević, M., Aćin, V., Živančev, D., Pribić, M.,& Pejin, J.. (2021). Proces stvaranja visokorodnih sorti ječma sa odličnim kvalitetom za industriju slada i piva. in Zbornik apstrakata, 4. Naučno-stručni simpozijum sa međunarodnim učešćem “Pivo, pivarske sirovine i oprema”, 28-30. oktobar 2021., Zrenjanin
Zrenjanin : Grad Zrenjanin., 23-24.
https://hdl.handle.net/21.15107/rcub_fiver_4554

Brbaklić L, Mikić S, Mirosavljević M, Aćin V, Živančev D, Pribić M, Pejin J. Proces stvaranja visokorodnih sorti ječma sa odličnim kvalitetom za industriju slada i piva. in Zbornik apstrakata, 4. Naučno-stručni simpozijum sa međunarodnim učešćem “Pivo, pivarske sirovine i oprema”, 28-30. oktobar 2021., Zrenjanin. 2021;:23-24.
https://hdl.handle.net/21.15107/rcub_fiver_4554 .

Brbaklić, Ljiljana, Mikić, Sanja, Mirosavljević, Milan, Aćin, Vladimir, Živančev, Dragan, Pribić, Milana, Pejin, Jelena, "Proces stvaranja visokorodnih sorti ječma sa odličnim kvalitetom za industriju slada i piva" in Zbornik apstrakata, 4. Naučno-stručni simpozijum sa međunarodnim učešćem “Pivo, pivarske sirovine i oprema”, 28-30. oktobar 2021., Zrenjanin (2021):23-24,
https://hdl.handle.net/21.15107/rcub_fiver_4554 .

TY  - JOUR
AU  - Živančev, Dragan
AU  - Jocković, Bojan
AU  - Mirosavljević, Milan
AU  - Momčilović, Vojislava
AU  - Mladenov, Novica
AU  - Aćin, Vladimir
AU  - Pribić, Milana
PY  - 2019
UR  - http://fiver.ifvcns.rs/handle/123456789/1872
AB  - The aim of the study was to examine how a slight modification of the standard bread-making procedure for the evaluation of wheat cultivars affects bread making properties of different quality samples, without α-amylase activity. For that purpose, two wheat cultivars of different quality (Zvezdana and NS 40S) were examined from four different localities without diastatic activity. Standard physicochemical and rheological parameters for wheat cultivars evaluation were analysed on the eight samples. Also, bread made from flour of these samples was produced according to the standard bread-making procedure for evaluation wheat cultivars and with addition of sugar and malt according to a modified procedure. The results showed that a slight modification of the standard breadmaking procedure can affect the most important properties of bread (bread volume and bread crumb quality). The average values of both parameters were statistically higher. Additionally, statistical analyses showed that bread volume of both cultivars of differing quality was statistically higher, whereas only Zvezdana had statistically higher bread crumb quality.
AB  - Clij ovog istraživanja je bio da se ispita kako neznatna modifikacija standardne metode probnog pečenja kojom se ocenjuje pecivost i mešavinska vrednost sorti pšenice utiče na osobine hleba sorti pšenice različitog kvaliteta, u kojima nije izražena αamilazna aktivnosti. Standardna metoda probnog pečenja kojom se ispituje pecivost i mešavinska vrednost sorti pšenice u recepturi ne sadrži sredstva za povećavanje amilazne aktivnosti što može veoma uticati na ocenu hleba i vrednost zapremine hleba kada su u uzorcima sorti pšenice utvrđene visoke vrednosti broja padanja i maksimalnog viskoziteta. Zbog toga su odabrani uzorci dve sorte pšenice različitog kvaliteta (Zvezdana i NS 40 S) sa četiri lokaliteta u kojima je utvrđena niska amilazna aktivnost. U ovih osam uzoraka su ispitani standardni fizičkohemijski i reološki pokazatelji za ocenu tehnološkog kvaliteta sorti. Hleb od brašna ovih sorti je proizveden prema standardnoj metodi probnog pečenja kojom se ocenjuje pecivost i mešavinska vrednost sorti pšenice i sa dodatkom šećera i slada prema modifikovanom postupku. Rezultati su pokazali da neznatna modifikacija standardnog postupka probnog pečenja kojom se ocenjuje pecivost i mešavinska vrednost sorti pšenice može uticati na najvažnije osobine hleba (zapreminu hleba i VBS). Prosečne vrednosti oba ova pokazatelja bile su statistički više. Statistička analiza je dodatno pokazala da zapremina hleba obe sorte je statistički značajno visa, ali da samo sorta zvezdana ima statistički značajno višu vrednost VBS-a.
PB  - Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad
T2  - Journal on Processing & Energy in Agriculture
T1  - How a slight modification of the bread-making procedure for the evaluation of wheat cultivars affects the most important properties of bread (bread volume and bread crumb)
T1  - Kako neznatna modifikacija metode probnog pečenja kojom se ocenjujuje pecivost i mešavinska vrednost sorti pšenice utiče na najvažnije osobine hleba (zapreminu hleba i VBS)
EP  - 184
IS  - 4
SP  - 180
VL  - 23
DO  - 10.5937/JPEA1904180Q
ER  - 

@article{
author = "Živančev, Dragan and Jocković, Bojan and Mirosavljević, Milan and Momčilović, Vojislava and Mladenov, Novica and Aćin, Vladimir and Pribić, Milana",
year = "2019",
abstract = "The aim of the study was to examine how a slight modification of the standard bread-making procedure for the evaluation of wheat cultivars affects bread making properties of different quality samples, without α-amylase activity. For that purpose, two wheat cultivars of different quality (Zvezdana and NS 40S) were examined from four different localities without diastatic activity. Standard physicochemical and rheological parameters for wheat cultivars evaluation were analysed on the eight samples. Also, bread made from flour of these samples was produced according to the standard bread-making procedure for evaluation wheat cultivars and with addition of sugar and malt according to a modified procedure. The results showed that a slight modification of the standard breadmaking procedure can affect the most important properties of bread (bread volume and bread crumb quality). The average values of both parameters were statistically higher. Additionally, statistical analyses showed that bread volume of both cultivars of differing quality was statistically higher, whereas only Zvezdana had statistically higher bread crumb quality., Clij ovog istraživanja je bio da se ispita kako neznatna modifikacija standardne metode probnog pečenja kojom se ocenjuje pecivost i mešavinska vrednost sorti pšenice utiče na osobine hleba sorti pšenice različitog kvaliteta, u kojima nije izražena αamilazna aktivnosti. Standardna metoda probnog pečenja kojom se ispituje pecivost i mešavinska vrednost sorti pšenice u recepturi ne sadrži sredstva za povećavanje amilazne aktivnosti što može veoma uticati na ocenu hleba i vrednost zapremine hleba kada su u uzorcima sorti pšenice utvrđene visoke vrednosti broja padanja i maksimalnog viskoziteta. Zbog toga su odabrani uzorci dve sorte pšenice različitog kvaliteta (Zvezdana i NS 40 S) sa četiri lokaliteta u kojima je utvrđena niska amilazna aktivnost. U ovih osam uzoraka su ispitani standardni fizičkohemijski i reološki pokazatelji za ocenu tehnološkog kvaliteta sorti. Hleb od brašna ovih sorti je proizveden prema standardnoj metodi probnog pečenja kojom se ocenjuje pecivost i mešavinska vrednost sorti pšenice i sa dodatkom šećera i slada prema modifikovanom postupku. Rezultati su pokazali da neznatna modifikacija standardnog postupka probnog pečenja kojom se ocenjuje pecivost i mešavinska vrednost sorti pšenice može uticati na najvažnije osobine hleba (zapreminu hleba i VBS). Prosečne vrednosti oba ova pokazatelja bile su statistički više. Statistička analiza je dodatno pokazala da zapremina hleba obe sorte je statistički značajno visa, ali da samo sorta zvezdana ima statistički značajno višu vrednost VBS-a.",
publisher = "Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad",
journal = "Journal on Processing & Energy in Agriculture",
title = "How a slight modification of the bread-making procedure for the evaluation of wheat cultivars affects the most important properties of bread (bread volume and bread crumb), Kako neznatna modifikacija metode probnog pečenja kojom se ocenjujuje pecivost i mešavinska vrednost sorti pšenice utiče na najvažnije osobine hleba (zapreminu hleba i VBS)",
pages = "184-180",
number = "4",
volume = "23",
doi = "10.5937/JPEA1904180Q"
}

Živančev, D., Jocković, B., Mirosavljević, M., Momčilović, V., Mladenov, N., Aćin, V.,& Pribić, M.. (2019). How a slight modification of the bread-making procedure for the evaluation of wheat cultivars affects the most important properties of bread (bread volume and bread crumb). in Journal on Processing & Energy in Agriculture
Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad., 23(4), 180-184.
https://doi.org/10.5937/JPEA1904180Q

Živančev D, Jocković B, Mirosavljević M, Momčilović V, Mladenov N, Aćin V, Pribić M. How a slight modification of the bread-making procedure for the evaluation of wheat cultivars affects the most important properties of bread (bread volume and bread crumb). in Journal on Processing & Energy in Agriculture. 2019;23(4):180-184.
doi:10.5937/JPEA1904180Q .

Živančev, Dragan, Jocković, Bojan, Mirosavljević, Milan, Momčilović, Vojislava, Mladenov, Novica, Aćin, Vladimir, Pribić, Milana, "How a slight modification of the bread-making procedure for the evaluation of wheat cultivars affects the most important properties of bread (bread volume and bread crumb)" in Journal on Processing & Energy in Agriculture, 23, no. 4 (2019):180-184,
https://doi.org/10.5937/JPEA1904180Q . .