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Pregled bibliografske jedinice broj: 606492

Časopis

Autori: Smerdel, Bojana; Pollak, Lea; Novotni, Dubravka; Čukelj, Nikolina; Benković, Maja; Lušić, Dražen; Ćurić, Duška
Naslov: Improvement of gluten-free bread quality using transglutaminase, various extruded flours and protein isolates
Izvornik: Journal of food and nutrition research (1336-8672) 51 (2012), 4; 242-253
Vrsta rada: članak
Ključne riječi: gluten-free bread; transglutaminase; optimisation; protein addition; extruded flour; texture profile
Sažetak:
Different enzymes and other proteins are used to improve the quality of gluten-free breads, but their combinations and relative amounts need to be optimised to reduce product cost and improve overall consumer acceptability. This paper aimed to investigate the feasibility of using extruded flours (rice, potato, corn, buckwheat) in combination with various proteins (egg-white powder, soy isolate, caseinate) and different amounts of transglutaminase (TG ; 1 IU and 10 IU TG per gram of protein) to produce technologically and nutritionally improved gluten-free breads that may be useful for enhancing the diet of celiac sufferers. Recipe and protein addition interacted to significantly affect all physical properties of bread. TG addition reduced gluten content and increased crumb hardness and chewiness. The bread with the most desirable properties was prepared with extruded buckwheat extrudate, egg-white powder and 10 IU TG per gram of protein.
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
Puni text rada: 606492.JFNR-2012.pdf (tekst priložen 5. Pro. 2012. u 16:31 sati)
URL Internet adrese: http://www.vup.sk/en/index.php?mainID=2&navID=34&version=2&volume=51&article=1862
URL cjelovitog teksta:
Google Scholar: Improvement of gluten-free bread quality using transglutaminase, various extruded flours and protein isolates
Upisao u CROSBI: bsmerdel@pbf.hr (bsmerdel@pbf.hr), 5. Pro. 2012. u 16:31 sati



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