Influence of ascorbic acid on quality bread from flour t-500 and wholegrain flour (CROSBI ID 589584)
Prilog sa skupa u zborniku | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Miličević, Dijana ; Selimović, Amel ; Oručević, S. ; Hadžić, E. ; Ačkar, Đurđica
engleski
Influence of ascorbic acid on quality bread from flour t-500 and wholegrain flour
Bakery industry uses different raw materials (flour, mixture of flours, yeast, water) and additives (minerals, vitamins, etc) to improve properties of products. White wheat flour is poor in ascorbic acid, which has a big role in production of bakery products. Ascorbic acid is redox agent and helps mixing and baking of bread, especially if it is produced from weak flour. The aim of this research was to examine effects of adding ascorbic acid on mixing, baking and sensory properties of bread made from different types of flour (wheat white flour and wholegrain wheat flour).
ascorbic acid; bread; flour; baking; sensory properties
nije evidentirano
nije evidentirano
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nije evidentirano
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Podaci o prilogu
295-301.
2012.
objavljeno
Podaci o matičnoj publikaciji
6th International Congress Flour-Bread '11, 8th Croatian Congress of Cereal Technologists Proceedings
Koceva Komlenić, Daliborka
Osijek: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku
1848-2562
Podaci o skupu
Nepoznat skup
poster
29.02.1904-29.02.2096