Please use this identifier to cite or link to this item:
https://open.uns.ac.rs/handle/123456789/56
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Đorđević, Marijana | en_US |
dc.contributor.author | Šoronja-Simović, Dragana | en_US |
dc.contributor.author | Nikolić, Ivana | en_US |
dc.contributor.author | Đorđević, Miljana | en_US |
dc.contributor.author | Šereš, Zita | en_US |
dc.contributor.author | Milašinović Šeremešić, Marija | en_US |
dc.date.accessioned | 2019-09-23T10:03:09Z | - |
dc.date.available | 2019-09-23T10:03:09Z | - |
dc.date.issued | 2019-10-15 | - |
dc.identifier.issn | 03088146 | en_US |
dc.identifier.uri | https://open.uns.ac.rs/handle/123456789/56 | - |
dc.description.abstract | © 2019 Elsevier Ltd The presented study examined the influence of hydroxypropylmethylcellulose (HPMC), sugar beet fibre (SBF) and apple fibre (AF) incorporation coupled with adequate water levels on gluten-free (GF) batter rheology, bread quality and sensory characteristics. A Box-Behnken experimental design with independent variables: HPMC quantity (2–4 g/100 g), SBF and AF quantity (3–7 g/100 g) and water quantity (180–230 g/100 g depending on the fibre type) based on a maize flour/starch mixture was applied. GF breads with 4 g/100 g HPMC coupled with 3 g/100 g SBF and 7 g/100 g AF reached the highest specific volumes (2.44 cm3/g and 3.97 cm3/g) accompanied with the lowest crumb hardness (2.29 and 2.10 N, respectively). Appealing crust and crumb colour and good sensory characteristics were achieved in GF breads with 4 g/100 g HPMC and 3, 5 and 7 g/100 g SBF or AF. The corresponding GF breads showed enhanced fibre content (4.56–6.07 g/100 g). | en |
dc.language.iso | en | en_US |
dc.relation.ispartof | Food Chemistry | en |
dc.title | Sugar beet and apple fibres coupled with hydroxypropylmethylcellulose as functional ingredients in gluten-free formulations: Rheological, technological and sensory aspects | en_US |
dc.type | Journal/Magazine Article | en_US |
dc.identifier.doi | 10.1016/j.foodchem.2019.05.066 | - |
dc.identifier.pmid | 295 | - |
dc.identifier.scopus | 2-s2.0-85065882867 | - |
dc.identifier.url | https://api.elsevier.com/content/abstract/scopus_id/85065882867 | - |
dc.description.version | Published | en_US |
dc.relation.lastpage | 197 | en |
dc.relation.firstpage | 189 | en |
dc.relation.volume | 295 | en |
item.fulltext | No Fulltext | - |
item.grantfulltext | none | - |
crisitem.author.dept | Naučni institut za prehrambene tehnologije u Novom Sadu | - |
crisitem.author.dept | Tehnološki fakultet, Katedra za inženjerstvo ugljenohidratne hrane | - |
crisitem.author.dept | Tehnološki fakultet, Katedra za inženjerstvo ugljenohidratne hrane | - |
crisitem.author.dept | Naučni institut za prehrambene tehnologije u Novom Sadu | - |
crisitem.author.dept | Tehnološki fakultet, Katedra za inženjerstvo ugljenohidratne hrane | - |
crisitem.author.dept | Naučni institut za prehrambene tehnologije u Novom Sadu | - |
crisitem.author.orcid | 0000-0003-4099-3695 | - |
crisitem.author.orcid | 0000-0001-8027-5677 | - |
crisitem.author.orcid | 0000-0002-3028-1638 | - |
crisitem.author.orcid | 0000-0002-3806-5876 | - |
crisitem.author.orcid | 0000-0001-8384-7562 | - |
crisitem.author.orcid | 0000-0001-7620-2168 | - |
crisitem.author.parentorg | Univerzitet u Novom Sadu | - |
crisitem.author.parentorg | Tehnološki fakultet | - |
crisitem.author.parentorg | Tehnološki fakultet | - |
crisitem.author.parentorg | Univerzitet u Novom Sadu | - |
crisitem.author.parentorg | Tehnološki fakultet | - |
crisitem.author.parentorg | Univerzitet u Novom Sadu | - |
Appears in Collections: | TF Publikacije/Publications |
SCOPUSTM
Citations
21
checked on May 10, 2024
Page view(s)
44
Last Week
6
6
Last month
1
1
checked on May 10, 2024
Google ScholarTM
Check
Altmetric
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.