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Pregled bibliografske jedinice broj: 480224

DETERMINATION OF THE FLOUR TYPE IMPACT ON THE PASTA QUALITY PARAMETERS


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: PTF Osijek, 2010. str. 116-125 (predavanje, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)


Naslov
DETERMINATION OF THE FLOUR TYPE IMPACT ON THE PASTA QUALITY PARAMETERS

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

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

Izvornik
Proceedings of the 5th International Congress Flour-Bread '09, 7th Croatian Congress of Cereal Technologists / Žaneta Ugarčić-Hardi - Osijek : PTF Osijek, 2010, 116-125

ISBN
978-953-7005-21-4

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

Mjesto i datum
Opatija, Hrvatska, 21-23.10.2009.

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Flour of wheat; whole wheat flour; pasta; organoleptic examination

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
113-1130473-0571 - Razvoj novih modificiranih škrobova i primjena u prehrambenoj industriji (Drago Šubarić, )

Ustanove
Prehrambeno-tehnološki fakultet, Osijek

Autor s matičnim brojem:
Đurđica Ačkar, (268252)