prikaz prve stranice dokumenta The effect of baking temperature and buckwheat flour addition on the selected properties of wheat bread
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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

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Selimović, A., Miličević, D., Jašić, M., Selimović, A., Ačkar, Đ. i 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. Preuzeto s 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, br. 1, 2014, str. 43-50. https://urn.nsk.hr/urn:nbn:hr:109:350210

Selimović, Amel, Dijana Miličević, Midhat Jašić, Amra Selimović, Đurđica Ačkar i 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, br. 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), str. 43-50. Preuzeto s: https://urn.nsk.hr/urn:nbn:hr:109:350210 (Datum pristupa: 03.04.2025.)

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]. 15.07.2014. [pristupljeno 03.04.2025.];6(1):43-50. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:350210

A. Selimović, D. Miličević, M. Jašić, A. Selimović, Đ. Ačkar i 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, br. 1, str. 43-50, Srpanj 2014. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:350210. [Citirano: 03.04.2025.]

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Podaci o radu
Naslov (engleski)The effect of baking temperature and buckwheat flour addition on the selected properties of wheat bread
AutorAmel Selimović
AutorDijana Miličević
AutorMidhat Jašić
AutorAmra Selimović
AutorĐurđica Ačkar
AutorTijana Pešić
Autorova ustanovaSveučilište Josipa Jurja Strossmayera u Osijeku
Prehrambeno-tehnološki fakultet Osijek
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Biotehnologija
Sažetak (engleski)
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).
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaCroatian journal of food science and technology
Brojčani podacivol. 6, br. 1, str. 43-50
p-ISSN1847-3466
e-ISSN1848-9923
URN:NBNurn:nbn:hr:109:350210
Datum objave publikacije2014-07-15
URL dokumentahttps://hrcak.srce.hr/125420
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje-Bez prerada 4.0 međunarodna (CC BY-ND 4.0)
Datum i vrijeme pohrane2025-03-26 12:55:59