Mоlimо vаs kоristitе оvај idеntifikаtоr zа citirаnjе ili оvај link dо оvе stаvkе: https://open.uns.ac.rs/handle/123456789/5720
Nаziv: Instrumental and sensory evaluation of quality attributes of mixed buckwheat/wheat breads
Аutоri: Pestorić, Mladenka 
Sakač, Marija
Šimurina, Olivera 
Filipčev, Bojana 
Pojić, Milica 
Sedej I.
Mišan, Aleksandra 
Dаtum izdаvаnjа: 1-јан-2011
Čаsоpis: Proceedings of 6th International Congress FLOUR-BREAD 2011 - 8th Croatian Congress of Cereal Technologists
Sažetak: The application of buckwheat in food production is increasing due to its beneficial effect on human health. In this paper, mixed buckwheat/wheat breads made with white and wholegrain buckwheat flour were evaluated. Formulations in which wheat flour was substituted with 10%, 20% and 30% of buckwheat flour were tested. Crumb hardness and resilience were tested instrumentally after 24 and 48 h. Sensory testing involved the evaluation of crumb structure, flavour and mouthfeel by a panel of trained assessors.
URI: https://open.uns.ac.rs/handle/123456789/5720
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