Naslov
" Mlinci " Flat Bread Type From Croatia Produced with Wheat Germ, Wheat Bran and Eggs Addition

Autori
Ugarčić-Hardi, Žaneta ; Uzelac, Branko ; Ferić, Vladimir ; Šeruga, Bernarda ; Hardi, Jovica ; Koceva, Daliborka ; Škalić, Anica

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

Izvornik
Functional Foods-A new challenge for the food chemists / - Budimpešta : FECS Food Chemistry Division, 1999

Skup
Euro Food Chem X

Mjesto i datum
Budimpešta, Mađarska, 22.09.1999. - 24.09.1999

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
flat bread type; wheat germ addition; wheat bran addition; egg addition; sensory evaluation

Sažetak
"Mlinci" are type of flat bread produced from wheat flour, water and salt. Dough is prepared as for chapati ( Indian flat bread ) and baked on hot plate for a few minutes. Baked "Mlinci" can be stored for several months. "Mlinci" differ from chapati, the final treatment of "Mlinci" includes cooking in water for approximately 1-2 minutes. In Croatia "Mlinci" are traditional consumed as an addition to baked turkey. "Mlinci" are of low nutritional value due to their composition, i.e. white flour, water and salt. In order to obtain high nutritions and organoleptic quality of "Mlinci", it was important to examine the influence of, wheat bran, wheat germ and eggs addition on the chemical and rheological properties of flour. Two samples of white flour types and one flour sample with higher ash content (0.825 %) were examined. The content of added bran and germ was 20 %. The content of water, ash and wet gluten was determined. Rheological researches were done by farinograph and extensograph according to the standard methods. Organoleptic evaluations were carried out by a group of 10 evaluators. Properties of uncooked and cooked "Mlinci" were investigated. The obtained results showed that improved nutritional quality of products justifies the application of wheat bran, wheat germ and eggs in "Mlinci" production.

Izvorni jezik
Engleski

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