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Pregled bibliografske jedinice broj: 313519

Časopis

Autori: Ćurić, Duška; Novotni, Dubravka; Tušak, Dubravka; Bauman, Ingrid; Gabrić, Domagoj
Naslov: Proizvodnja bezglutenskog kruha od sojinog i ekstrudiranog kukuruznog brašna
Izvornik: ACS. Agriculturae conspectus scintificus (Poljoprivredna znanstvena smotra) (1331-7768) 72 (2007), 3; 227-232
Vrsta rada: članak
Ključne riječi: bezglutenski kruh ; riža ; kukuruzni ekstrudat ; hidrokoloid ; reologija tijesta
Sažetak:
Th e most common disease caused by cereal protein ingestion is celiac disease. Th is can be treated only by a diet that excludes all foods containing wheat, barley, rye and oat proteins. Corn meal (CM) and defatted soybean fl our (DSF) blend processed by High Temperature Short Time (HTST) extrusion cooking for gluten-free bread production was investigated. Corn meal and soybean fl our were extruded in three diff erent proportions (w/w): 100 CM / 0 DSF ; 87.5 CM / 12.5 DSF ; 75 CM / 25 DSF. Aft er milling extruded fl our blends were combined in a 1:1 mixture with rice fl our for gluten-free bread making. Rheological properties of dough (viscosity and water absorption), baking characteristics, dough and bread yield, were investigated with or without diff erent hydrocolloids addition. Protein content and sensory properties of the gluten- free breads were determined. Bread produced with extruded blend of 75 CM / 25 DSF with addition of guar gum had the biggest volume, the best crumb elasticity, soft ness and porosity. All bread samples made of extruded fl ours had high protein content (more than 10% db) and good sensory properties.
Projekt / tema: 058-0580696-0702
Izvorni jezik: ENG
Rad je indeksiran u
bazama podataka:
Scopus
Kategorija: Znanstveni
Znanstvena područja:
Prehrambena tehnologija
URL cjelovitog teksta:
Google Scholar: Proizvodnja bezglutenskog kruha od sojinog i ekstrudiranog kukuruznog brašna
Upisao u CROSBI: Ingrid Bauman (ibauman@pbf.hr), 7. Pro. 2007. u 17:31 sati



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