TY  - JOUR
AU  - Nikolić, Nada Č.
AU  - Krasić, Marija Stojanović
AU  - Šimurina, Olivera
AU  - Cakić, Suzana
AU  - Mitrović, Jelena
AU  - Pešić, Mirjana
AU  - Karabegović, Ivana
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6220
AB  - In this research the regression analysis for obtaining the equations between chemical composition of flour and dough rheology properties were presented. The dough was prepared from wheat flour type 400 and porcino (Boletus edulis) flour. The replacing wheat with porcino flour (5–30%) was a good way to reduce energetic value and the content of carbohydrate and gluten, and increase the content of protein, ash, tannins and cellulose. The results showed the water absorption, extensibility, dough development time and extensibility were strong positive statistically significant correlated with cellulose, tannins and ash content (r ≥ 0.88). Based on Cluster analysis the maximum content of 446.54 μg/g of tannins, 5.06 g/100 g of cellulose and 1.69 g/100 g of ash would be quantities which disrupt the mentioned dough rheology properties. The protein content was positively correlated to water absorption and dough development time, indicating the importance of proteins, and not gluten, in the investigated dough rheology. Amylograph data were not statistically significant correlated by any chemical components suggesting the starch gelatinization process has was not been affected by the change in the chemical composition caused by the replacement of wheat flour with porcino flour in the examined ratio. © 2022 Elsevier Inc.
T2  - Journal of Food Composition and Analysis
T2  - Journal of Food Composition and Analysis
T1  - Regression analysis in examination the rheology properties of dough from wheat and Boletus edulis flour
VL  - 115
DO  - 10.1016/j.jfca.2022.105022
ER  - 

@article{
author = "Nikolić, Nada Č. and Krasić, Marija Stojanović and Šimurina, Olivera and Cakić, Suzana and Mitrović, Jelena and Pešić, Mirjana and Karabegović, Ivana",
year = "2023",
abstract = "In this research the regression analysis for obtaining the equations between chemical composition of flour and dough rheology properties were presented. The dough was prepared from wheat flour type 400 and porcino (Boletus edulis) flour. The replacing wheat with porcino flour (5–30%) was a good way to reduce energetic value and the content of carbohydrate and gluten, and increase the content of protein, ash, tannins and cellulose. The results showed the water absorption, extensibility, dough development time and extensibility were strong positive statistically significant correlated with cellulose, tannins and ash content (r ≥ 0.88). Based on Cluster analysis the maximum content of 446.54 μg/g of tannins, 5.06 g/100 g of cellulose and 1.69 g/100 g of ash would be quantities which disrupt the mentioned dough rheology properties. The protein content was positively correlated to water absorption and dough development time, indicating the importance of proteins, and not gluten, in the investigated dough rheology. Amylograph data were not statistically significant correlated by any chemical components suggesting the starch gelatinization process has was not been affected by the change in the chemical composition caused by the replacement of wheat flour with porcino flour in the examined ratio. © 2022 Elsevier Inc.",
journal = "Journal of Food Composition and Analysis, Journal of Food Composition and Analysis",
title = "Regression analysis in examination the rheology properties of dough from wheat and Boletus edulis flour",
volume = "115",
doi = "10.1016/j.jfca.2022.105022"
}

Nikolić, N. Č., Krasić, M. S., Šimurina, O., Cakić, S., Mitrović, J., Pešić, M.,& Karabegović, I.. (2023). Regression analysis in examination the rheology properties of dough from wheat and Boletus edulis flour. in Journal of Food Composition and Analysis, 115.
https://doi.org/10.1016/j.jfca.2022.105022

Nikolić NČ, Krasić MS, Šimurina O, Cakić S, Mitrović J, Pešić M, Karabegović I. Regression analysis in examination the rheology properties of dough from wheat and Boletus edulis flour. in Journal of Food Composition and Analysis. 2023;115.
doi:10.1016/j.jfca.2022.105022 .

Nikolić, Nada Č., Krasić, Marija Stojanović, Šimurina, Olivera, Cakić, Suzana, Mitrović, Jelena, Pešić, Mirjana, Karabegović, Ivana, "Regression analysis in examination the rheology properties of dough from wheat and Boletus edulis flour" in Journal of Food Composition and Analysis, 115 (2023),
https://doi.org/10.1016/j.jfca.2022.105022 . .