prikaz prve stranice dokumenta The effect of baking temperature and buckwheat flour addition on the selected properties of wheat bread
  Download
PDF 383.84 KB
Scientific paper - Original scientific paper
The effect of baking temperature and buckwheat flour addition on the selected properties of wheat bread
Croatian journal of food science and technology, 6 (2014), 1; 43-50. urn:nbn:hr:109:350210
Selimović, Amel; Miličević, Dijana; Jašić, Midhat; Selimović, Amra; Ačkar, Đurđica; Pešić, Tijana

Cite this document

Selimović, A., Miličević, D., Jašić, M., Selimović, A., Ačkar, Đ. & Pešić, T. (2014). The effect of baking temperature and buckwheat flour addition on the selected properties of wheat bread. Croatian journal of food science and technology, 6. (1), 43-50. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:350210

Selimović, Amel, et al. "The effect of baking temperature and buckwheat flour addition on the selected properties of wheat bread." Croatian journal of food science and technology, vol. 6, no. 1, 2014, pp. 43-50. https://urn.nsk.hr/urn:nbn:hr:109:350210

Selimović, Amel, Dijana Miličević, Midhat Jašić, Amra Selimović, Đurđica Ačkar and Tijana Pešić. "The effect of baking temperature and buckwheat flour addition on the selected properties of wheat bread." Croatian journal of food science and technology 6, no. 1 (2014): 43-50. https://urn.nsk.hr/urn:nbn:hr:109:350210

Selimović, A., et al. (2014) 'The effect of baking temperature and buckwheat flour addition on the selected properties of wheat bread', Croatian journal of food science and technology, 6(1), pp. 43-50. Available at: https://urn.nsk.hr/urn:nbn:hr:109:350210 (Accessed 03 April 2025)

Selimović A, Miličević D, Jašić M, Selimović A, Ačkar Đ, Pešić T. The effect of baking temperature and buckwheat flour addition on the selected properties of wheat bread. Croatian journal of food science and technology [Internet]. 2014 July 15 [cited 2025 April 03];6(1):43-50. Available at: https://urn.nsk.hr/urn:nbn:hr:109:350210

A. Selimović, D. Miličević, M. Jašić, A. Selimović, Đ. Ačkar and T. Pešić, "The effect of baking temperature and buckwheat flour addition on the selected properties of wheat bread", Croatian journal of food science and technology, vol. 6, no. 1, pp. 43-50, July 2014. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:109:350210. [Accessed: 03 April 2025]

Please login to the repository to save this object to your list.
Metadata
Title (english)The effect of baking temperature and buckwheat flour addition on the selected properties of wheat bread
AuthorAmel Selimović
AuthorDijana Miličević
AuthorMidhat Jašić
AuthorAmra Selimović
AuthorĐurđica Ačkar
AuthorTijana Pešić
Author's institutionJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract (english)
Wholegrain buckwheat flour was used to substitute 15%, 30% and 40% of wheat flour to make buckwheat enriched wheat bread. Proximate composition, sensory evaluation, total phenols content and antioxidant activity of buckwheat enriched wheat breads were analysed and compared with wheat bread. Wholegrain buckwheat flour contained higher total phenols than wheat flour. The incorporation of buckwheat flour from 15% to 40% in bread samples increased the total phenols content from 0.25 (mg GA/g d.m. sample) to 0.65 (mg GA/g d.m. sample), and antioxidant activity from 208.45 (µmol Fe2+/L extract) to 354.45 (µmol Fe2+/L extract). Total phenols content decreased during the baking process, while the antioxidant activity increased. Bread samples with 15%, 30% and 40% of wholegrain buckwheat flour showed lower lightness (L) and whiteness index (WI) values of crust and crumb colour compared to the wheat bread. Addition of buckwheat flour increased redness (a) and yellowness (b) colour values for crumb. Sensory results indicating that three breads with buckwheat flour were moderately acceptable. No differences were found in overall sensory attributes between buckwheat flour enriched bread samples with 15% and wheat bread (control sample).
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review
Publication versionPublished version
Journal titleCroatian journal of food science and technology
Numberingvol. 6, no. 1, pp. 43-50
p-ISSN1847-3466
e-ISSN1848-9923
URN:NBNurn:nbn:hr:109:350210
Publication2014-07-15
Document URLhttps://hrcak.srce.hr/125420
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2025-03-26 12:55:59