Молимо вас користите овај идентификатор за цитирање или овај линк до ове ставке:
https://open.uns.ac.rs/handle/123456789/20561
Назив: | Challenges in determination of rheological properties of wheat dough supplemented with industrial by-products: carob pod flour and sugar beet fibers | Аутори: | Šoronja-Simović, Dragana Zahorec (Zorjan), Jana Šereš, Zita Maravić, Nikola Smole Možina, Sonja Luskar, Lucija Luković, Jadranka |
Датум издавања: | 2020 | Издавач: | Springer link | Часопис: | Journal of Food Measurement and Characterization | Сажетак: | © 2020, Springer Science+Business Media, LLC, part of Springer Nature. The rheological behavior of dough supplemented with sugar beet fibers (SBF) and carob (pod) flour (CF), as fiber-rich by-products of the agricultural industry, was investigated using the standard Brabender extensograph and the Kieffer micro method. The addition of CF (0–20%) and SBF (0–6%) to the wheat dough formulation increased resistance to extension to about 75% and 55% respectively, while the combined effect of CF and SBF addition increased the dough resistance by up to 100%. The extensibility of the dough decreased in almost identical ranges (up to 40%), while the combined effect of CF and SBF addition had a stronger influence on the decrease in dough extensibility (75%). The evaluation of the correlation between the extensographic and the Kieffer micro method showed a high compatibility with regard to the results of the dough extensibility (r = 0.89, p < 0.05), but did not confirm the agreement of the results obtained in the resistance measurements (r = 0.13, p < 0.05). Considering that the absolute correlation between the two rheological methods used was not confirmed in this study, it is clear that the precise and complete definition of rheological properties requires the use of other methods, not only empirical but also fundamental. | URI: | https://open.uns.ac.rs/handle/123456789/20561 | ISSN: | 2193-4126 | DOI: | 10.1007/s11694-020-00686-9 (BISIS)115760 |
Налази се у колекцијама: | PMF Publikacije/Publications TF Publikacije/Publications |
Приказати целокупан запис ставки
SCOPUSTM
Навођења
4
проверено 03.05.2024.
Преглед/и станица
36
Протекла недеља
9
9
Протекли месец
0
0
проверено 10.05.2024.
Google ScholarTM
Проверите
Алт метрика
Ставке на DSpace-у су заштићене ауторским правима, са свим правима задржаним, осим ако није другачије назначено.