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Extruded Blends of Corn and Soybean Flours as Source of Proteins in Bakery Products


Novotni, Dubravka; Ćurić, Duška; Bauman, Ingrid; Krička, Tajana; Tušak, Dubravka
Extruded Blends of Corn and Soybean Flours as Source of Proteins in Bakery Products // Proceedings of 2nd International Congress on Food Science and Food Biotechnology in Developing Countries
Saltillo, Meksico, 2006. (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)


Naslov
Extruded Blends of Corn and Soybean Flours as Source of Proteins in Bakery Products

Autori
Novotni, Dubravka ; Ćurić, Duška ; Bauman, Ingrid ; Krička, Tajana ; Tušak, Dubravka

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of 2nd International Congress on Food Science and Food Biotechnology in Developing Countries / - , 2006

Skup
2nd International Congress on Food Science and Food Biotechnology in Developing Countries (2 ; 2006)

Mjesto i datum
Saltillo, Meksico, 16.-18.10.2006

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Cereal; soybean; protein; baguette; extrusion

Sažetak
The addition of extruded blends of corn (CF) and soybean flour (SBF) on nutritional quality of baguettes was investigated. The baguettes were prepared from extruded corn/soybean blends and white wheat flour in four different proportions (30, 40, 50 and 60 % of extruded blend) with addition of salt, yeast and water. All baguettes had high protein content, more than 14.5 % and improved amino acid composition.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
058-0581846-2810 - Karakterizacija i određivanje stupnja izmiješanosti praškastih materijala (Ingrid Bauman, )

Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb,
Agronomski fakultet, Zagreb