Now showing items 1-3 of 3
Breadmaking performance and textural changes during storage of composite breads made from spelt wheat and different forms of amaranth grain
(SAGE Publications, 2017-04)
The objectives of the present study were to assess the baking properties of composite spelt wheat–amaranth blends and to study the staling of composite breads during a six-day storage. Different forms of amaranth grains ...
Partial replacement of fat with wheat bran in formulation of biscuits enriched with herbal blend
(Savez Hemijskih Inženjera, Beograd, 2017-01)
The effects of replacing fat with finely ground wheat bran, at different levels (30, 40 and 50%), in biscuit formulation were investigated with respect to dough texture and final biscuit characteristics and nutritional ...
Development of low calorie jams with increased content of natural dietary fibre made from tomato pomace
In this study, four jam formulations were developed, starting with the basic formulation (Jam 1) containing sucrose and without added pectin. Sucrose was partially (50%) replaced by stevioside in formulations of Jam 2 and ...