Приказ основних података о документу

Proizvodnja pšeničnog hleba sa dodatkom semena kvinoje i heljde

dc.creatorDemin, Mirjana
dc.creatorVučelić-Radović, Biljana
dc.creatorBanjac, Nebojša
dc.creatorTipsina, Nikolaevna Neli
dc.creatorMilovanović, Mirjana M.
dc.date.accessioned2020-12-17T20:45:41Z
dc.date.available2020-12-17T20:45:41Z
dc.date.issued2013
dc.identifier.issn0367-598X
dc.identifier.urihttp://aspace.agrif.bg.ac.rs/handle/123456789/3227
dc.description.abstractThe aim of this work was to compare the nutritional characteristics of wheat bread with those of bread produced of wheat flour supplemented with quinoa and buckwheat seeds. Bread making properties of these blends were analyzed in order to investigate their ability to make molded bread. Quinoa (Chenopodium quinoa Will.) and buckwheat seeds were grown in the vicinity of Belgrade, Serbia. The addition of pseudo cereal seeds (at levels of 30 and 40%) and a selected technological process, which included hydrothermal preparation of supplements, resulted in a valuable effect on the nutritive value of the breads. In comparison with the wheat bread that was used as the control sample, a protein increase of 2% and the increase of crude fiber content at around 0.5% in 30% supplemented breads were registered. Furthermore, the incorporation of both seeds mixture at a 40% level increased the content of protein by 2.5% and fiber content by 0.4%. In regard to the starch, fat, and ash contents there were no major differences. The investigated breads were nutritionally superior to the wheat bread. Chemical composition of the selected seeds was also investigated. The results showed that the blends containing either 30 or 40% of selected seeds expressed high potential for the production of molded breads as new baking products with enhanced nutritional composition. The applied technological procedure was modified in such way that for all blended combination of supplements it changed the rheological properties of the dough. Furthermore, it resulted in a good volume of breads with excellent sensory properties of aroma-odor and taste.en
dc.description.abstractKvinoja (Chenopodium quinoa Will.) jeste ratarska biljka poreklom iz andskih država Južne Amerike. Na području Srbije ova biljka dosad nije gajena. Agrotehnika kvinoje je zasnovana na principu organske poljoprivredne proizvodnje i primenjuje se u Danskoj i Makedoniji. Predmet proučavanja bila je danska sorta KVL 37, i domaća sorta heljde, koje su gajene na lokalitetu Stara Pazova. U ovom radu prikazan je hemijski sastav prečišćenih semena kvinoje i heljde koja su korišćena za proizvodnju hleba. Određene su nutritivne vrednosti pšeničnog hleba sa dodatkom semena pseudocerealija, kvinoje i heljde, u količini od 30 i 40% i upoređene su sa kontrolnim pšeničnim hlebom. Analizirane su tehnološke i pecivne osobine mešavina ovih semena i pšeničnog brašna, kao i mogućnost njihove primene u proizvodnji hleba u kalupu. Tehnološki proces je modifikovan uvoćenjem hidrotermičkog tretmana semena. Hleb sa dodatkom 30% semena pseudocerealija je sadržao 2% više proteina, oko 0,5% više sirovih vlakana, dok je dodatak 40% semena hlebu povećao sadržaj proteina za 2,5% a vlakana za oko 0,4%. U pogledu sadržaja skroba, ulja i pepela nije bilo većih promena. Pokazano je da su se sve ispitivane mešavine pšeničnog brašna i semena pseudocerealija pokazale pogodnim za proizvodnju ukalupljenog hleba, povećane nutritivne vrednosti. Primenjeni tehnološki postupak je uticao na reološke osobine testa. Dobijeni hlebovi su imali dobru specifičnu zapreminu i odlične senzorne osobine.sr
dc.publisherSavez hemijskih inženjera, Beograd
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31005/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31006/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31034/RS//
dc.rightsopenAccess
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.sourceHemijska industrija
dc.subjectquinoaen
dc.subjectbuckwheaten
dc.subjectseedsen
dc.subjectsupplemented breadsen
dc.subjecttechnological propertiesen
dc.subjectKvinojasr
dc.subjectHeljdasr
dc.subjectHleb sa dodatkom semenasr
dc.subjectTehnološki postupaksr
dc.titleBuckwheat and quinoa seeds as supplements in wheat bread productionen
dc.titleProizvodnja pšeničnog hleba sa dodatkom semena kvinoje i heljdesr
dc.typearticle
dc.rights.licenseBY-NC-ND
dc.citation.epage121
dc.citation.issue1
dc.citation.other67(1): 115-121
dc.citation.rankM23
dc.citation.spage115
dc.citation.volume67
dc.identifier.doi10.2298/HEMIND120314048D
dc.identifier.fulltexthttp://aspace.agrif.bg.ac.rs/bitstream/id/1856/3224.pdf
dc.identifier.scopus2-s2.0-84875045973
dc.identifier.wos000317808000013
dc.type.versionpublishedVersion


Документи

Thumbnail

Овај документ се појављује у следећим колекцијама

Приказ основних података о документу