Optimization of additive content and their combination to improve the quality of pure barley bread

dc.contributor.advisor
dc.contributor.advisor
dc.contributor.authorPojić, Milica
dc.contributor.authorDapčević-Hadnađev, Tamara
dc.contributor.authorHadnađev, Miroslav
dc.contributor.authorRakita, Slađana
dc.contributor.authorTorbica, Aleksandra
dc.date.accessioned2018-06-26T14:34:56Z
dc.date.available2018-06-26T14:34:56Z
dc.date.issued2017-03
dc.descriptionpeer-revieweden_US
dc.description.abstractThe objective of this study was to model the influence of pregelatinized OSA starch (OSA), wheat gluten (Gl) and xylanase (Xyl) on breadmaking potential of barley flour by using response surface methodology. Addition of these ingredients had significant effect on specific bread volume, crust and crumb lightness, crumb texture, average cell size and crumb density. OSA showed the most pronounced effect on specific bread volume, average cell size, crumb density and hardness. Interaction between OSA and Gl, as well as Gl and Xyl, respectively, increased and decreased the specific bread volume and crumb chewiness, while the interaction between OSA and Xyl decreased the specific volume decrease and increased crumb chewiness. An optimal barley bread formulation appeared to be the one containing 9.68% OSA, 2.0% Gl and 4.51 g/100 kg Xyl. This optimal barley bread formulation predicted an increment of 14–28% in volume and a decrease of 105–217% in crumb chewiness in comparison to formulations containing medium amounts of improvers (1% Gl, 5% OSA, 2.5 g/100 kg Xyl).en_US
dc.description.sponsorshipFinancial support of the Ministry of Education, Science and Technological Development, Serbia (Pr. No. TR31007) and the Provincial Secretariat for Science and Technological Development, The Autonomous Province of Vojvodina, Serbia is highly appreciated.en_US
dc.identifier.citationPojić, M., Dapčević Hadnađev, T., Hadnađev, M., Rakita, S., Torbica, A. (2017) Optimization of additive content and their combination to improve the quality of pure barley bread. Journal of Food Science and Technology, 54, 3, 579–590. DOI 10.1007/s13197-016-2435-1en_US
dc.identifier.issn0022-1155
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/82
dc.language.isoenen_US
dc.publisherSpringer Indiaen_US
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31007/RS//
dc.relation.ispartofseries001;0077
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectBarley breaden_US
dc.subjectBread-makingen_US
dc.subjectGlutenen_US
dc.subjectOSA starchen_US
dc.subjectXylanaseen_US
dc.titleOptimization of additive content and their combination to improve the quality of pure barley breaden_US
dc.title.alternative-en_US
dc.typeinfo:eu-repo/semantics/articleen_US

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