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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 |
Nаlаzi sе u kоlеkciјаmа: | FINS Publikacije/Publications |
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