Buckwheat in the wholegrain cracker production
2009
Simurina, O. | Sedej, I. | Sakac, M. | Hadnadjev, M. | Filipcev, B. | Pestoric, M., University of Novi Sad, Novi Sad (Serbia). Institute for Food Technology | Pribis, V., University of Novi Sad, Novi Sad (Serbia). Faculty of Technology
The aim of the present study was to investigate the effect of wholegrain wheat flour. Rheological properties of buckwheat flour dough were tested on Mixolab in order to predict baking characteristics of investigated buckwheat products. The wholegrain buckwheat flour significantly affected the dough hardness and elasticity during heating. The scope of a novel bakery products development was the optimization of wholegrain buckwheat flour share in a combination with instant corn grits and trans-fatty free margarine, in order to achieve the most acceptable nutritive and sensory quality. Based on the quality of wholegrain buckwheat flour and the desired final product quality, the technology development procedure, dough preparation and baking conditions were developed in order to make a functional product with optimum sensory quality.
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