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Pregled bibliografske jedinice broj: 387724

Časopis

Autori: Novotni, Dubravka; Ćurić, Duška; Gabrić, Domagoj; Čukelj, Nikolina; Ćurko, Natka
Naslov: Production of high protein bread using extruded corn and soybean flour blend
Izvornik: Italian journal of food sciences (1120-1770) 21 (2009), 2; 123-134
Vrsta rada: članak
Ključne riječi: amino acid ; bread ; extrusion ; lysine score ; protein digestibility ; soybean
Sažetak:
In order to obtain high protein bread, enrichment of wheat flour with defatted soybean flour (DSF) was investigated. For laboratory bread making, the following were added to wheat flour: 30 or 40 % (w/w flour) extruded blend of corn meal (CM) and DSF prepared in two ratios (w/w) 75 % CM / 25 % DSF (blend 1) and 62.5 % CM / 37.5 % DSF (blend 2). All bread samples had high protein content >14 g/100 g (db), high protein digestibility in vitro (>93 %), significantly improved amino acid composition and lysine score. The optimal bread nutritive value and sensory quality was reached by addition of 30 % of blend 2.
Projekt / tema: 058-0580696-0702
Izvorni jezik: ENG
Rad je indeksiran u
bazama podataka:
Current Contents Connect (CCC)
Scopus
SCI-EXP, SSCI i/ili A&HCI
Science Citation Index Expanded (SCI-EXP) (sastavni dio Web of Science Core Collectiona)
Kategorija: Znanstveni
Znanstvena područja:
Prehrambena tehnologija
URL cjelovitog teksta:
Google Scholar: Production of high protein bread using extruded corn and soybean flour blend
Upisao u CROSBI: dcuric@pbf.hr (dcuric@pbf.hr), 31. Ožu. 2009. u 11:28 sati



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