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Pregled bibliografske jedinice broj: 479701

Zbornik radova

Autori: Novotni, Dubravka; Ćurić, Duška; Čukelj, Nikolina; Tušak, Dubravka; Bauman, Ingrid; Đugum, Jelena
Naslov: Influence of dietary fibres addition on corn dough rheology
Izvornik: 5th International Congress Flour - Bread ’09 ; 7th Croatian Congress of Cereal Technologists : Proceedings / Ugarčić-Hardi, Žaneta (ur.). - Osijek : University of Osijek, Faculty of Food Technology, Department of Cereal Processing Technologies , 2010. 232-237 (ISBN: 978-953-7005-21-4).
Skup: International Congress Flour - Bread (5 ; 2009)
Mjesto i datum: Opatija, Hrvatska, 21.-23.10.2009.
Ključne riječi: corn extrudate; starch; inulin; resistant starch; dextrin; dough rheology; paste viscosity
Sažetak:
In this work, the effect of various functional carbohydrates on dough rheology and pasting properties of the gluten-free corn mixture (corn extrudate : corn starch = 1 : 1, w/w) was investigated. In the mixture, corn starch was substituted at level 3, 6 and 9 g/100g by inulin as a soluble dietary fiber, resistant starch as insoluble fiber and white dextrin as a staling retarder. The water addition for dough preparation was constant (96 g/100g of mixture). Dough rheology was determined by farinograph (Brabender, Germany) and Texture Analyzer (Stable Micro Systems, UK). While the inulin addition decreased dough consistency, hardness, springiness, gumminess, chewiness and adhesiveness, resistant starch affected the same properties increase, depending on addition level. Dextrin addition increased dough hardness and gumminess while other properties were not affected significantly. The strong correlations (p<0.05) between farinograph dough consistency and adhesiveness (r=-0.955), chewiness (r=0.949), gumminess (r=0.944), springiness (r=0.929) and hardness (r=0.874) were determined. The pasting properties of the mixtures were determined by microviscoamylograph (Brabender, Germany). Maximum paste viscosity significantly decreased with all starch substitutes (p<0.05) in comparison to the control sample (209 BU) depending on the substitute level but not on the substitution type.
Vrsta sudjelovanja: Poster
Vrsta prezentacije u zborniku: Cjeloviti rad (više od 1500 riječi)
Vrsta recenzije: Međunarodna recenzija
Projekt / tema: 058-0580696-0702, 058-0581846-2810
Izvorni jezik: ENG
Kategorija: Znanstveni
Znanstvena područja:
Prehrambena tehnologija
Upisao u CROSBI: dnovotni2@pbf.hr (dnovotni2@pbf.hr), 2. Ruj. 2010. u 11:36 sati



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