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Pregled bibliografske jedinice broj: 688967

Časopis

Autori: Kopeć, Aneta; Borczak, Barbara; Pysz, Mirosław; Sikora, Elżbieta; Sikora, Marek; Ćurić, Duška; Novotni, Dubravka
Naslov: AN ADDITION OF SOURDOUGH AND WHEY PROTEINS AFFECTS THE NUTRITIONAL QUALITY OF WHOLEMEAL WHEAT BREAD
Izvornik: ACTA Scientiarum Polonorum Technologia Alimentaria (1644-0730) 13 (2014), 1; 43-54
Vrsta rada: članak
Ključne riječi: minerals; partially baked frozen; sourdough; whey proteins; wholemeal bread
Sažetak:
Background. Bread can be a good source of nutrients as well as non-nutrient compounds. This study was designed to assess the effect of adding of sourdough and whey proteins to wholemeal (WM) bread produced by bake-off technology on chemical composition and bioavailability of proteins, calcium, phosphorus, magnesium and iron content in Wistar rats. Material and methods. Wholemeal breads were baked with using conventional or bake off technology. In breads chemical composition, selected minerals content, amino acid composition were measured. Five week-old Wistar rats (n = 30, male), were randomly divided into five groups and fed with modified AIN-93G diets containing experimental breads. In animal study the nutritional value of breads’ proteins and concentration of selected minerals in serum, liver and femoral bone, were measured. Results. The body weight gain, biological value (BV) and net protein utilization (NPU) were significantly higher in rats fed with partially baked frozen wholemeal (PBF WM) bread with sourdough and whey proteins. The level of magnesium was significantly lower in serum of animals fed with the diet containing PBF WM bread with sourdough and whey proteins in comparison to rodents fed with conventional WM bread with sourdough. The content of iron was signifi cantly higher in liver of rats fed with PBF WM with sourdough bread in comparison to the groups fed with conventional WM and conventional WM with sourdough breads. Conclusions. Sourdough addition can be recommended in a production of whole wheat partially baked frozen bread but its use is further more beneficial if it is fermented with whey proteins.
Projekt / tema: 058-0580696-0702
Izvorni jezik: ENG
Rad je indeksiran u
bazama podataka:
MEDLINE
Scopus
Emerging Sources Citation Index (ESCI) (sastavni dio Web of Science Core Collectiona)
Kategorija: Znanstveni
Znanstvena područja:
Prehrambena tehnologija
URL cjelovitog teksta:
Google Scholar: AN ADDITION OF SOURDOUGH AND WHEY PROTEINS AFFECTS THE NUTRITIONAL QUALITY OF WHOLEMEAL WHEAT BREAD
Upisao u CROSBI: Dubravka Novotni (dnovotni2@pbf.hr), 21. Vel. 2014. u 15:03 sati



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