Naslov
Influence of wheat straw addition on bakery product quality

Autori
Ugarčić-Hardi, Žaneta ; Hackenberger, Dubravka ; Halt, Marija ; Sabo, Mirjana ; Čota, Augustin

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

Izvornik
Proceedings of International Congress Flour - bread ’ 01 = Brašno - kruh ’ 01 & 3rd Croatian Congress of Cereal Technologists / Ugarčić-Hardi, Žaneta - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2002, 122-128

ISBN
953-97478-9-9

Skup
International Congress Flour - Bread ; Croatian Congress of Cereal Technologists (3 ; 2001)

Mjesto i datum
Opatija, Hrvatska, 14.11.2001. - 17.11.2001

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
flour ; wheat ; bakery products

Sažetak
Wheat straw contains higher content of cellulose and a certain amount of macro and microelelments that play a significant role in nutrition. Influence of wheat straw addition on production of bakery products was studied. Flour type T-850 was used with the addition of 5, 10 and 15% of fine milled and sterilized straw. Standard chemical and rheological analyses were done for all samples. Laboratory test baking was performed and sensory evaluation of the end products was done after 24 hours. Crumb elasticity and uniformity of pores, colour and crust volume were evaluated according to the existing standards. The obtained results showed that the addition of wheat straw up to 10% could be used in producing special types of bakery products.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA