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Gluten-Free Bread Production by the Corn Meal and Soybean Flour Extruded Blend Usage (CROSBI ID 134860)

Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija

Ćurić, Duška ; Novotni, Dubravka ; Tušak, Dubravka ; Bauman, Ingrid ; Gabrić, Domagoj Gluten-Free Bread Production by the Corn Meal and Soybean Flour Extruded Blend Usage // ACS - Agriculturae conspectus scientificus, 72 (2007), 3; 227-232

Podaci o odgovornosti

Ćurić, Duška ; Novotni, Dubravka ; Tušak, Dubravka ; Bauman, Ingrid ; Gabrić, Domagoj

engleski

Gluten-Free Bread Production by the Corn Meal and Soybean Flour Extruded Blend Usage

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.

gluten-free bread ; rice ; corn extrudate ; hydrocolloid ; dough rheology

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Podaci o izdanju

72 (3)

2007.

227-232

objavljeno

1331-7768

Povezanost rada

Prehrambena tehnologija

Indeksiranost