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Pregled bibliografske jedinice broj: 313519

Proizvodnja bezglutenskog kruha od sojinog i ekstrudiranog kukuruznog brašna


Ćurić, Duška; Novotni, Dubravka; Tušak, Dubravka; Bauman, Ingrid; Gabrić, Domagoj
Proizvodnja bezglutenskog kruha od sojinog i ekstrudiranog kukuruznog brašna // ACS. Agriculturae conspectus scintificus (Poljoprivredna znanstvena smotra), 72 (2007), 3; 227-232 (međunarodna recenzija, članak, znanstveni)


Naslov
Proizvodnja bezglutenskog kruha od sojinog i ekstrudiranog kukuruznog brašna
(Gluten-Free Bread Production by the Corn Meal and Soybean Flour Extruded Blend Usage)

Autori
Ćurić, Duška ; Novotni, Dubravka ; Tušak, Dubravka ; Bauman, Ingrid ; Gabrić, Domagoj

Izvornik
ACS. Agriculturae conspectus scintificus (Poljoprivredna znanstvena smotra) (1331-7768) 72 (2007), 3; 227-232

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Bezglutenski kruh ; riža ; kukuruzni ekstrudat ; hidrokoloid ; reologija tijesta
(Gluten-free bread ; rice ; corn extrudate ; hydrocolloid ; dough rheology)

Sažetak
Th e most common disease caused by cereal protein ingestion is celiac disease. Th is can be treated only by a diet that excludes all foods containing wheat, barley, rye and oat proteins. Corn meal (CM) and defatted soybean fl our (DSF) blend processed by High Temperature Short Time (HTST) extrusion cooking for gluten-free bread production was investigated. Corn meal and soybean fl our were extruded in three diff erent proportions (w/w): 100 CM / 0 DSF ; 87.5 CM / 12.5 DSF ; 75 CM / 25 DSF. Aft er milling extruded fl our blends were combined in a 1:1 mixture with rice fl our for gluten-free bread making. Rheological properties of dough (viscosity and water absorption), baking characteristics, dough and bread yield, were investigated with or without diff erent hydrocolloids addition. Protein content and sensory properties of the gluten- free breads were determined. Bread produced with extruded blend of 75 CM / 25 DSF with addition of guar gum had the biggest volume, the best crumb elasticity, soft ness and porosity. All bread samples made of extruded fl ours had high protein content (more than 10% db) and good sensory properties.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
058-0580696-0702 - Lignani u žitaricama, uljaricama, soji i integralnim pekarskim proizvodima (Duška Ćurić, )

Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb

Časopis indeksira:


  • Scopus


Uključenost u ostale bibliografske baze podataka:


  • Chemical Abstracts