Technological potential of less represented cereals of Vojvodina, financed by the Provincial Secretariat for Higher Education and Scientific Research, AP Vojvodina

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Technological potential of less represented cereals of Vojvodina, financed by the Provincial Secretariat for Higher Education and Scientific Research, AP Vojvodina

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Possibility of utilization alternative cereals (millet and barley) for improvement technological properties of bread gained from flour of poor technological quality

Živančev, Dragan; Torbica, Aleksandra; Tomić, Jelena; Janić-Hajnal, Elizabet

(Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad, 2016) 

TY  - JOUR
AU  - Živančev, Dragan
AU  - Torbica, Aleksandra
AU  - Tomić, Jelena
AU  - Janić-Hajnal, Elizabet
PY  - 2016
UR  - http://fiver.ifvcns.rs/handle/123456789/1538
AB  - The aim of the study was to examine does it possible to improve bread properties of the bread based on wheat flour of poor technological quality by substitution of barley and millet flour. For that purpose were examined chemical properties of raw materials (Wheat flour of extremely poor technological quality (WFPQ), dehulled wholegrain barley flour (DWBF) and decorticated millet flour (DMF)), as well as rheological properties of doughs (WFPQ flour and mixtures of DWBF and DMF with WFPQ in ratios 10:90 and 30:70) and end-use quality of control and composite breads. The substitution of the small amount of WFPQ with DMF (10%) improved most of the bread properties, whereas the sensory properties stay almost the same. Also, substitution of the high amount of DMF (30 %) neither showed effects of improvement and worsening for to the most of technological properties. On the other hand, substitution with DWBF has negative impact on the most technological properties of composite bread.
AB  - Cilj ovog istraživanja je bio da se ispita mogućnost primene brašna od ječma i prosa za poboljšavanje tehnoloških osobina hleba proizvedenog od brašna lošeg tehnolološkog kvaliteta supstitucijom određenog procentualnog udela u osnovnoj recepturi hleba. Zbog toga je ispitan hemijski sastav sirovina (pšeničnog brašna izuzetno lošeg tehnološkog kvaliteta (WFPQ), integralnog brašna od oljuštenog ječma (DWBF) i integralnog brašna od oljuštenog prosa (DMF)), reološke osobine testa (od WFPQ i smešama od DWBF i DMF sa WFPQ u odnosu 10:90 i 30:70) i tehnološke osobine kontrolnog i mešanih hlebova (zapremina hleba, spec. zapremina hleba, visina vekne, boja kore i sredine, Texture Profile Analyses (TPA) sredine hleba i senzorna analiza hleba). Zamenom male količine WFPQ sa DMF (10%) poboljšane su tehnološke osobine hleba: zapremina, visina vekna, boja kore i TPA pokazatelji; dok su senzorne osobine hleba ostale skoro iste kao kod kontrolnog hleba. Takođe, zamenom veće količine DMF (30%) nije se dobilo niti poboljšanje niti pogoršavanje većine tehnoloških pokazatelja. Supstitucijom DWBF u osnovnoj recepturi hleba poboljšali su se neki reološki pokazatelji i boja kore, dok je većina tehnoloških pokazatelja mešanog hleba bila lošija od kontrolnog hleba. Može se očekivati da će zamenom veće količine WFPQ sa DMF i DWBF doći do boljeg poboljšavanja nutritivnih osobina hleba nego u slučaju zamene male količine DMF i DWBF jer su hemijske analize pokazale da su DMF i DWBF boljih nutritivnih osobina od WFPQ.
PB  - Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad
T2  - Journal on Processing & Energy in Agriculture
T1  - Possibility of utilization alternative cereals (millet and barley) for improvement technological properties of bread gained from flour of poor technological quality
T1  - Mogućnost primene alternativnih žita (prosa i ječma) za poboljšanje tehnološkog kvaliteta hleba od brašna loših tehnoloških osobina
EP  - 169
IS  - 4
SP  - 165
VL  - 20
UR  - https://hdl.handle.net/21.15107/rcub_fiver_1538
ER  - 
@article{
author = "Živančev, Dragan and Torbica, Aleksandra and Tomić, Jelena and Janić-Hajnal, Elizabet",
year = "2016",
abstract = "The aim of the study was to examine does it possible to improve bread properties of the bread based on wheat flour of poor technological quality by substitution of barley and millet flour. For that purpose were examined chemical properties of raw materials (Wheat flour of extremely poor technological quality (WFPQ), dehulled wholegrain barley flour (DWBF) and decorticated millet flour (DMF)), as well as rheological properties of doughs (WFPQ flour and mixtures of DWBF and DMF with WFPQ in ratios 10:90 and 30:70) and end-use quality of control and composite breads. The substitution of the small amount of WFPQ with DMF (10%) improved most of the bread properties, whereas the sensory properties stay almost the same. Also, substitution of the high amount of DMF (30 %) neither showed effects of improvement and worsening for to the most of technological properties. On the other hand, substitution with DWBF has negative impact on the most technological properties of composite bread., Cilj ovog istraživanja je bio da se ispita mogućnost primene brašna od ječma i prosa za poboljšavanje tehnoloških osobina hleba proizvedenog od brašna lošeg tehnolološkog kvaliteta supstitucijom određenog procentualnog udela u osnovnoj recepturi hleba. Zbog toga je ispitan hemijski sastav sirovina (pšeničnog brašna izuzetno lošeg tehnološkog kvaliteta (WFPQ), integralnog brašna od oljuštenog ječma (DWBF) i integralnog brašna od oljuštenog prosa (DMF)), reološke osobine testa (od WFPQ i smešama od DWBF i DMF sa WFPQ u odnosu 10:90 i 30:70) i tehnološke osobine kontrolnog i mešanih hlebova (zapremina hleba, spec. zapremina hleba, visina vekne, boja kore i sredine, Texture Profile Analyses (TPA) sredine hleba i senzorna analiza hleba). Zamenom male količine WFPQ sa DMF (10%) poboljšane su tehnološke osobine hleba: zapremina, visina vekna, boja kore i TPA pokazatelji; dok su senzorne osobine hleba ostale skoro iste kao kod kontrolnog hleba. Takođe, zamenom veće količine DMF (30%) nije se dobilo niti poboljšanje niti pogoršavanje većine tehnoloških pokazatelja. Supstitucijom DWBF u osnovnoj recepturi hleba poboljšali su se neki reološki pokazatelji i boja kore, dok je većina tehnoloških pokazatelja mešanog hleba bila lošija od kontrolnog hleba. Može se očekivati da će zamenom veće količine WFPQ sa DMF i DWBF doći do boljeg poboljšavanja nutritivnih osobina hleba nego u slučaju zamene male količine DMF i DWBF jer su hemijske analize pokazale da su DMF i DWBF boljih nutritivnih osobina od WFPQ.",
publisher = "Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad",
journal = "Journal on Processing & Energy in Agriculture",
title = "Possibility of utilization alternative cereals (millet and barley) for improvement technological properties of bread gained from flour of poor technological quality, Mogućnost primene alternativnih žita (prosa i ječma) za poboljšanje tehnološkog kvaliteta hleba od brašna loših tehnoloških osobina",
pages = "169-165",
number = "4",
volume = "20",
url = "https://hdl.handle.net/21.15107/rcub_fiver_1538"
}
Živančev, D., Torbica, A., Tomić, J.,& Janić-Hajnal, E.. (2016). Possibility of utilization alternative cereals (millet and barley) for improvement technological properties of bread gained from flour of poor technological quality. in Journal on Processing & Energy in Agriculture
Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad., 20(4), 165-169.
https://hdl.handle.net/21.15107/rcub_fiver_1538
Živančev D, Torbica A, Tomić J, Janić-Hajnal E. Possibility of utilization alternative cereals (millet and barley) for improvement technological properties of bread gained from flour of poor technological quality. in Journal on Processing & Energy in Agriculture. 2016;20(4):165-169.
https://hdl.handle.net/21.15107/rcub_fiver_1538 .
Živančev, Dragan, Torbica, Aleksandra, Tomić, Jelena, Janić-Hajnal, Elizabet, "Possibility of utilization alternative cereals (millet and barley) for improvement technological properties of bread gained from flour of poor technological quality" in Journal on Processing & Energy in Agriculture, 20, no. 4 (2016):165-169,
https://hdl.handle.net/21.15107/rcub_fiver_1538 .