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Pregled bibliografske jedinice broj: 387724

Production of high protein bread using extruded corn and soybean flour blend


Novotni, Dubravka; Ćurić, Duška; Gabrić, Domagoj; Čukelj, Nikolina; Ćurko, Natka
Production of high protein bread using extruded corn and soybean flour blend // Italian journal of food sciences, 21 (2009), 2; 123-134 (međunarodna recenzija, članak, znanstveni)


Naslov
Production of high protein bread using extruded corn and soybean flour blend

Autori
Novotni, Dubravka ; Ćurić, Duška ; Gabrić, Domagoj ; Čukelj, Nikolina ; Ćurko, Natka

Izvornik
Italian journal of food sciences (1120-1770) 21 (2009), 2; 123-134

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

Ključne riječi
Amino acid ; bread ; extrusion ; lysine score ; protein digestibility ; soybean

Sažetak
In order to obtain high protein bread, enrichment of wheat flour with defatted soybean flour (DSF) was investigated. For laboratory bread making, the following were added to wheat flour: 30 or 40 % (w/w flour) extruded blend of corn meal (CM) and DSF prepared in two ratios (w/w) 75 % CM / 25 % DSF (blend 1) and 62.5 % CM / 37.5 % DSF (blend 2). All bread samples had high protein content >14 g/100 g (db), high protein digestibility in vitro (>93 %), significantly improved amino acid composition and lysine score. The optimal bread nutritive value and sensory quality was reached by addition of 30 % of blend 2.

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:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus