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Browsing Institute of Food Technology by Subject "dough rheology"

Browsing Institute of Food Technology by Subject "dough rheology"

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  • Influence of buckwheat flour and carboxymethyl cellulose on rheological behaviour and baking performance of gluten-free cookie dough 
    Dapčević-Hadnađev, Tamara; Torbica, Aleksandra; Hadnađev, Miroslav (Springer Verlag, 2013-07)
    In the present study, the influence of buckwheat flour and carboxymethyl cellulose (CMC) on the production of sheetable gluten-free cookie dough of acceptable rheological properties and subsequently their effect on the ...
  • The potential of Psyllium husk in re-shaping dough rheology of wholegrain spelt wheat flour 
    Dapčević-Hadnađev, Tamara; Škrobot, Dubravka; Tomić, Jelena; Hadnađev, Miroslav (Editura Universitara, Ex Terra Aurum, Universitatea de Stiinte Agronomice si Medicina Veterinara Bucuresti, 2020-11-19)
    Since spelt wheat (Triticum aestivum subsp. spelta) is characterized with poor breadmaking properties, strategies to improve its rheological performance would contribute to satisfying the increasing demand for spelt flour ...
  • Rheological and breadmaking properties of wheat flours supplemented with octenyl succinic anhydride-modified waxy maize starches 
    Dapčević-Hadnađev, Tamara; Dokić, Ljubica; Hadnađev, Miroslav; Pojić, Milica; Torbica, Aleksandra (Springer Verlag, 2014-01)
    The feasibility of emulsifying starches as bread improvers was investigated by incorporating starch sodium octenyl succinate (OSA-st), pre-gelatinized OSA-st and hydrolysed spray-dried OSA-st at 2.5, 5 and 10 % into wheat ...
  • Rheological behaviour of ancient wheat flours 
    Hadnađev, Miroslav; Tomić, Jelena; Škrobot, Dubravka; Dapčević-Hadnađev, Tamara (University of East Sarajevo, Faculty of Technology, Zvornik, 2021-03-19)
    The need to preserve genetic diversity, the request for high adaptability to low agronomic input, along with the increasing demand for traditional products with better nutritional composition are recognized as a major ...
  • Rheological performances of ancient wheat varieties 
    Dapčević-Hadnađev, Tamara; Tomić, Jelena; Jovanov, Pavle; Hadnađev, Miroslav (Editura Universitara, Ex Terra Aurum, Universitatea de Stiinte Agronomice si Medicina Veterinara Bucuresti, 2020-11-19)
    Ancient wheat varieties are recently gaining an interest since several studies have targeted them as healthier alternatives to modern wheats. However, impaired baking properties compared to modern varieties, constitutes a ...
  • Techno-Functional Performance of Emmer, Spelt and Khorasan in Spontaneously Fermented Sourdough Bread 
    Škrobot, Dubravka; Dapčević-Hadnađev, Tamara; Tomić, Jelena; Maravić, Nikola; Popović, Nikola; Jovanov, Pavle; Hadnađev, Miroslav (MDPI, 2022-12-05)
    The aim of this study was to test the suitability of three different ancient wheat varieties (emmer, spelt and khorasan) to produce spontaneously fermented sourdough bread and to evaluate the impact on the dough rheological ...

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