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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

Miličević, Dijana ; Selimović, Amel ; Oručević, S. ; Hadžić, E. ; Ačkar, Đurđica Influence of ascorbic acid on quality bread from flour t-500 and wholegrain flour // 6th International Congress Flour-Bread '11, 8th Croatian Congress of Cereal Technologists Proceedings / Koceva Komlenić, Daliborka (ur.). Osijek: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2012. str. 295-301

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

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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

Povezanost rada

Prehrambena tehnologija