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Browsing Conference paper by Author "Dapčević-Hadnađev, Tamara"

Browsing Conference paper by Author "Dapčević-Hadnađev, Tamara"

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  • Application of temporal dominance of sensations in sensory profiling of sourdough starter odour 
    Škrobot, Dubravka; Tomić, Jelena; Dapčević-Hadnađev, Tamara; Maravić, Nikola; Jovanov, Pavle; Hadnađev, Miroslav (National Society of Processing and Energy in Agriculture, 2022)
    Sourdough is one of the oldest examples of natural starters, obtained from the mixture of cereal flour and water, fermented with naturally occurring or selected lactic acid bacteria (LAB) and yeasts. Fermentation process ...
  • Effect of rice protein concentrate addition on the properties of gluten-free sponge cake 
    Tomić, Jelena; Škrobot, Dubravka; Dapčević-Hadnađev, Tamara; Maravić, Nikola; Hadnađev, Miroslav; Pestorić, Mladenka (University PIM, 2022)
    Considering the commercially available gluten-free products, it can be established that rice and corn flour, as well as starches of different origins are the most common ingredients of gluten-free products. As a consequence ...
  • Effect of substitution of wheat flour by sourdough and whey proteins on the properties of sponge cake 
    Tomić, Jelena; Škrobot, Dubravka; Dapčević-Hadnađev, Tamara; Maravić, Nikola; Hadnađev, Miroslav (National Society of Processing and Energy in Agriculture, 2022)
    As a result of consumer preferences, including the demand for healthier and high protein and high dietary fibre plant-based food, there is a trend towards fortifying or completely replacing refined wheat flour with whole ...
  • Effects of ancient wheat sourdough addition on bread rheological and textural properties 
    Maravić, Nikola; Tomić, Jelena; Škrobot, Dubravka; Dapčević-Hadnađev, Tamara; Sakač, Marijana; Hadnađev, Miroslav (National Society of Processing and Energy in Agriculture, 2023)
    Ancient varieties of wheat were neglected for some time, due to the advantages of modern varieties such as high yield with improved technological characteristics. The term modern wheat refers to wheat varieties which has ...
  • Penalty and mean drop analysis for sourdough bread 
    Škrobot, Dubravka; Tomić, Jelena; Dapčević-Hadnađev, Tamara; Sakač, Marijana; Hadnađev, Miroslav (2022)
    Spontaneous fermentation of flour and water by naturally occurring lactic acid bacteria and yeasts gives sourdough. Bread produced with sourdough is characterized by numerous nutritional and functional benefits, as well ...
  • Potential use of pumpkin seed oil processing by-product to improve quality of gluten-free crackers 
    Tomić, Jelena; Škrobot, Dubravka; Maravić, Nikola; Hadnađev, Miroslav; Dapčević-Hadnađev, Tamara; Popović, Ljiljana; Čakarević, Jelena (National Society of Processing and Energy in Agriculture, 2022)
    As a consequence of the growing population of health-conscious individuals, there is a trend toward the fortification of conventional bakery products with nutrient-rich ingredients to produce nutritionally improved or ...
  • Rheological properties of ancient wheat varities and sourdough processing used as a tool for improving antioxidative properties of bread 
    Hadnađev, Miroslav; Tomšik, Alena; Škrobot, Dubravka; Tomić, Jelena; Maravić, Nikola; Jovanov, Pavle; Dapčević-Hadnađev, Tamara (National Society of Processing and Energy in Agriculture, Novi Sad, Serbia, 2023)
    Wheat (Triticum aestivum) is one of the most grown cereal crop in the world, beside rice and corn. Modern wheat varieties have been created to fulfill various requirements such as high yield and different quality parameters. ...

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