Naslov
Influence of ascorbic acid on quality bread from flour t-500 and wholegrain flour

Autori
Miličević, Dijana ; Selimović, Amel ; Oručević, S. ; Hadžić, E. ; Ačkar, Đurđica

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

Izvornik
6th International Congress Flour-Bread '11, 8th Croatian Congress of Cereal Technologists Proceedings / Koceva Komlenić, Daliborka - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2012, 295-301

Skup
6th International Congress Flour-Bread '11, 8th Croatian Congress of Cereal Technologists

Mjesto i datum
Opatija, Hrvatska, 12.10.2011. - 14.10.2011

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
ascorbic acid; bread; flour; baking; sensory properties

Sažetak
Bakery industry uses different raw materials (flour, mixture of flours, yeast, water) and additives (minerals, vitamins, etc) to improve properties of products. White wheat flour is poor in ascorbic acid, which has a big role in production of bakery products. Ascorbic acid is redox agent and helps mixing and baking of bread, especially if it is produced from weak flour. The aim of this research was to examine effects of adding ascorbic acid on mixing, baking and sensory properties of bread made from different types of flour (wheat white flour and wholegrain wheat flour).

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA