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dc.contributor.authorTorbica, A.
dc.contributor.authorBelović, M.
dc.contributor.authorTomić, J.
dc.dateinfo:eu-repo/date/embargoEnd/2021-01-10
dc.date.accessioned2019-01-23T17:12:49Z
dc.date.available2019-01-23T17:12:49Z
dc.date.issued2019-01-10
dc.identifier.citationTorbica, A., Belović, M., & Tomić, J. (2019) Novel breads of non-wheat flours. Food Chemistry. DOI: https://doi.org/10.1016/j.foodchem.2018.12.113en_US
dc.identifier.issn0308-8146
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/113
dc.description-en_US
dc.description.abstractThe 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.sponsorshipThis 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.isoenen_US
dc.publisherELSEVIERen_US
dc.relationinfo:eu-repo/grantAgreement/EC/H2020/692276/eu//
dc.rightsinfo:eu-repo/semantics/embargoedAccess
dc.subjectRyeen_US
dc.subjectoaten_US
dc.subjectsorghumen_US
dc.subjectmilleten_US
dc.subjectbread makingen_US
dc.subjectthermal treatmenten_US
dc.subjecthydrothermal treatmenten_US
dc.titleNovel breads of non-wheat floursen_US
dc.title.alternative-en_US
dc.typeArticleen_US


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