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Novel breads of non-wheat flours

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dc.contributor.author Torbica, Aleksandra
dc.contributor.author Belović, Miona
dc.contributor.author Tomić, Jelena
dc.date info:eu-repo/date/embargoEnd/2021-01-10
dc.date.accessioned 2019-01-23T17:12:49Z
dc.date.available 2019-01-23T17:12:49Z
dc.date.issued 2019-01-10
dc.identifier.citation Torbica, A., Belović, M., & Tomić, J. (2019) Novel breads of non-wheat flours. Food Chemistry. DOI: https://doi.org/10.1016/j.foodchem.2018.12.113 en_US
dc.identifier.issn 0308-8146
dc.identifier.uri http://oa.fins.uns.ac.rs/handle/123456789/113
dc.description - en_US
dc.description.abstract The aim of this study was to provide new approach in creating gluten-containing and gluten-free breads without additives by combining thermal and hydrothermal pretreatments of flours (rye, oat, sorghum and millet). The applied methodology included determinations of chemical composition of flours and breads, water absorption index, empirical and fundamental rheological measurements, and scanning electron microscopy, differential scanning calorimetry, colour, textural and sensory evaluations of breads. Novel rye, oat, sorghum and millet breads based on the blend of heat treated and extruded corresponding flours in ratio 70:30 were produced by conventional breadmaking process. All breads were characterized by increased fibre content and had appearance similar to common wheat bread. Gluten-free breads were harder, less elastic with more granular structure due to higher degree of starch crystallinity. Mixolab curves indicated on many possible ways for further breads optimisation. en_US
dc.description.sponsorship This work was supported by the Ministry of Education, Science and Technological Development of the Republic of Serbia within the Project of Technological Development grant No. TR 31007. This work has been filed as a patent with Application No. P-2016/1205; Response number 2018/8271 in Electronic Patent Register of Intellectual Property Office of the Republic of Serbia. http://reg.zis.gov.rs/patreg/ en_US
dc.language.iso en en_US
dc.publisher ELSEVIER en_US
dc.relation info:eu-repo/grantAgreement/EC/H2020/692276/eu//
dc.rights info:eu-repo/semantics/embargoedAccess
dc.subject Rye en_US
dc.subject oat en_US
dc.subject sorghum en_US
dc.subject millet en_US
dc.subject bread making en_US
dc.subject thermal treatment en_US
dc.subject hydrothermal treatment en_US
dc.title Novel breads of non-wheat flours en_US
dc.title.alternative - en_US
dc.type Article en_US


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