prikaz prve stranice dokumenta Textural and rheological characteristics of dough for cookies with chestnut flour
  Preuzmi
PDF 678.27 KB
Znanstveni rad - Izvorni znanstveni rad
Textural and rheological characteristics of dough for cookies with chestnut flour
U: Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists. / Jukić, Marko; Koceva Komlenić, Daliborka (ur.). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2014. str. 149-156. urn:nbn:hr:109:289635
Maksimović, J; Pajin, Biljana; Šoronja Simović, Dragana; Šubarić, Drago; Babić, Jurislav; Fišteš, A

Povezani objekti
Flour - Bread '13 : Proceedings of the 7th International Congress Flour - Bread '13 and 9th Croatian Congress of Cereal Technologists | Knjiga
Citirajte ovaj rad

Maksimović, J., Pajin, B., Šoronja Simović, D., Šubarić, D., Babić, J. i Fišteš, A. (2014). Textural and rheological characteristics of dough for cookies with chestnut flour. U M. Jukić, (Ur.), D. Koceva Komlenić, (Ur.), Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists (str. 149-156). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek. Preuzeto s https://urn.nsk.hr/urn:nbn:hr:109:289635

Maksimović, J, et al. "Textural and rheological characteristics of dough for cookies with chestnut flour." Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists, Ur. Marko Jukić, Ur. Daliborka Koceva Komlenić, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2014, str. 149-156. https://urn.nsk.hr/urn:nbn:hr:109:289635

Maksimović, J, Biljana Pajin, Dragana Šoronja Simović, Drago Šubarić, Jurislav Babić i A Fišteš. "Textural and rheological characteristics of dough for cookies with chestnut flour." U Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists, 149-156. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2014. Citirano 10.04.2024.. https://urn.nsk.hr/urn:nbn:hr:109:289635

Maksimović, J., et al. (2014) 'Textural and rheological characteristics of dough for cookies with chestnut flour', u Jukić, M. (ur.), Koceva Komlenić, D. (ur.), Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Osijek, str. 149-156. Preuzeto s: https://urn.nsk.hr/urn:nbn:hr:109:289635 (Datum pristupa: 10.04.2024.)

Maksimović J, Pajin B, Šoronja Simović D, Šubarić D, Babić J, Fišteš A. Textural and rheological characteristics of dough for cookies with chestnut flour. U: M. Jukić, ur., D. Koceva Komlenić, ur. Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek; 2014. Str. 149-156. [pristupljeno 10.04.2024.] Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:289635

J. Maksimović, B. Pajin, D. Šoronja Simović, D. Šubarić, J. Babić i A. Fišteš, "Textural and rheological characteristics of dough for cookies with chestnut flour", Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists, M. Jukić i D. Koceva Komlenić, Ur. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2014. [Online] Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:289635 [Citirano: 10.04.2024.]

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:109:289635
Prijavite se u repozitorij kako biste mogli spremiti objekt u svoju listu.
Podaci o radu
Naslov (engleski)Textural and rheological characteristics of dough for cookies with chestnut flour
AutorJ Maksimović
AutorBiljana Pajin
AutorDragana Šoronja Simović
AutorDrago Šubarić
AutorJurislav Babić
AutorA Fišteš
UrednikMarko Jukić
UrednikDaliborka Koceva Komlenić
Autorova ustanovaSveučilište Josipa Jurja Strossmayera u Osijeku
Prehrambeno-tehnološki fakultet Osijek
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Sažetak (engleski)
Chestnut and chestnut-based food has beneficial nutritional and organoleptic qualities. The biochemical composition of chestnut flour is close to that of many cereals and it can be used instead of wheat flour for people who suffer from celiac disease. The aim of this research is to characterise rheological and textural properties of dough for cookies in function of the amount of chestnut flour (20, 40 and 60%) and moisture content (20, 22 and 24%). The addition of chestnut flour leads to less flexibility of dough and worse ability to recover because of bad connection and brittle consistency of the dough, which is a consequence of reduced gluten content. The gradual substitution of wheat flour with chestnut flour contributes to the elasticity of the dough, due to chestnut starch granules ability to bind water. Extensibility and resistance to extension decrease with increasing addition of chestnut flour as a result of reduction gluten content. The increase in the share of chestnut flour from 20 to 60% resulted in an increase of hardness of the dough.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran - međunarodna recenzija
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov zbornikaProceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists
Naslov serijeFlour - Bread
Brojčani podacistr. 149-156
p-ISSN1848-2562
URN:NBNurn:nbn:hr:109:289635
Datum objave publikacije2014
SkupNaziv: 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists
Kratica: Flour - Bread
Lokacija: Opatija, Hrvatska
Datum početka: 2013-10-16
Datum završetka: 2013-10-18
Vrsta izlaganja: Postersko izlaganje
Vrsta resursaTekst
IzdavačJosip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
Mjesto izdavanjaOsijek
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje-Nekomercijalno-Dijeli pod istim uvjetima 4.0 međunarodna (CC BY-NC-SA 4.0)
Datum i vrijeme pohrane2021-01-08 09:32:17