Wholemeal of spelt pasta with eggs | Integralna testenina od spelte sa jajima
2012
Filipović, J., Institut za prehrambene tehnologije, Novi Sad (Serbia) | Filipović, N., Institut za prehrambene tehnologije, Novi Sad (Serbia) | Bodroža-Solarov, M., Institut za prehrambene tehnologije, Novi Sad (Serbia) | Psodorov, Đ., Tehnološki fakultet, Novi Sad (Serbia)
The dynamic way of life has the tendency to simplify and decrease a way of preparing healthy, quick, cheap and safe organic meals. Spelt wheat is suitable raw material for pasta production, special type of bread and other products of altered nutritional characteristics compared to conventional wheat products. In determining the purity of products spelt aleuron layer plays a key role. This paper investigates influence of quantity egg on the technological and sensor quality of wholemeal spelt pasta quality and its nutritional properties. Data point at good indicators of technological quality and sensor characteristics of spelt pasta. Pasta obtained from wholemeal spelt flour may contribute to variety organic safe products on the market.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
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