Nalazite se na CroRIS probnoj okolini. Ovdje evidentirani podaci neće biti pohranjeni u Informacijskom sustavu znanosti RH. Ako je ovo greška, CroRIS produkcijskoj okolini moguće je pristupi putem poveznice www.croris.hr
izvor podataka: crosbi

DETERMINATION OF THE FLOUR TYPE IMPACT ON THE PASTA QUALITY PARAMETERS (CROSBI ID 565605)

Prilog sa skupa u zborniku | izvorni znanstveni rad | međunarodna recenzija

Dijana Miličević, Amel Selimović, Đurđica Ačkar, Tijana Pešić, Alma Islamagić, Tamara Lukić, Mirna Aljić DETERMINATION OF THE FLOUR TYPE IMPACT ON THE PASTA QUALITY PARAMETERS // Proceedings of the 5th International Congress Flour-Bread '09, 7th Croatian Congress of Cereal Technologists / Žaneta Ugarčić-Hardi (ur.). Osijek: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2010. str. 116-125

Podaci o odgovornosti

Dijana Miličević, Amel Selimović, Đurđica Ačkar, Tijana Pešić, Alma Islamagić, Tamara Lukić, Mirna Aljić

engleski

DETERMINATION OF THE FLOUR TYPE IMPACT ON THE PASTA QUALITY PARAMETERS

Pasta is a persisting product, manufactured from the flour that made from specific wheat types. Mainly, it is semolina, T-400. If the suitable flour is not available, some ingredients could be added, to affect the gluten and other ingredients of flour what results in achieving the proper product characteristics. In recent years started manufacturing of pasta from the other types of flour, mainly for health reasons. So, on the market appeared pasta made from dark wheat flour, whole wheat flour, rye, soy, buckwheat flour and non-gluten flour. The biggest problem in manufacturing of pasta from these types of flour is the achievement of proper quality (volume of cooked pasta, cooking tolerance in percentage, the amount of absorbed water, the increase in volume, etc.) and organoleptic features (odor, taste, stickiness/separation, consistency) of final product. The purpose of this paper is to test the quality of pasta made from dark wheat flour, mixed dark wheat flour and whole wheat flour, and the pure whole wheat flour. Thereby, tested are properties of uncooked pasta (external shape, appearance, elasticity/texture, the volume of uncooked pasta and the color), as well as properties of cooked pasta. Organoleptic examination was performed by 35 panelists – non-professionals. The results showed that it is possible to manufacture high-quality pasta from the whole wheat flour as well as from dark wheat flour with very good quality characteristics.

flour of wheat; whole wheat flour; pasta; organoleptic examination

nije evidentirano

nije evidentirano

nije evidentirano

nije evidentirano

nije evidentirano

nije evidentirano

Podaci o prilogu

116-125.

2010.

objavljeno

Podaci o matičnoj publikaciji

Proceedings of the 5th International Congress Flour-Bread '09, 7th Croatian Congress of Cereal Technologists

Žaneta Ugarčić-Hardi

Osijek: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku

978-953-7005-21-4

Podaci o skupu

Nepoznat skup

predavanje

29.02.1904-29.02.2096

Povezanost rada

Prehrambena tehnologija