Naslov
Physical and sensory characteristics of wheat-barley bread

Autori
Jukić, Marko ; Koceva Komlenić, Daliborka ; Ugarčić-Hardi, Žaneta ; Đaković, Nataša

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of abstracts Agrotech 2007 / Vilušić, Milica ; Ahmetović, Elvis - Tuzla : Tehnološki fakultet Univerziteta u Tuzli, 2007, 17-17

ISBN
978-9958-9118-0-4

Skup
Agrotech 2007 - II. savjetovanje o proizvodnji i predi hrane s međunarodnim sudjelovanjem

Mjesto i datum
Gradačac, Bosna i Hercegovina, 30.08.2007

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
barley bread; mixograph; sensory characteristics

Sažetak
The objective of this research was to determine the maximum level of barley flour, as a source of dietary fiber, which is still acceptable to incorporate into bread formulation with wheat flour. Two types of wheat flour (T-550 and T-850) were used and substituted with 15, 20, 25, 30 and 35% of barley flour. Mixograph analyses, baking trials and sensory evaluation were conducted. Results of mixograph analyses showed that rheological properties of dough were significantly changed after barley flour addition. Decrease in specific volume values and increase of bread hardness by comparison to control samples was observed after baking trials and physical analyses. It could be concluded that addition of barley flour up to levels of 25% doesn’ t have negative influence on technological and sensory quality of bread, but still increases nutritive value.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA