Please use this identifier to cite or link to this item:
https://open.uns.ac.rs/handle/123456789/9740
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Davidović, Dejan | en_US |
dc.contributor.author | Dodić, Siniša | en_US |
dc.contributor.author | Mastilović, Jasna | en_US |
dc.contributor.author | Dodić, Jelena | en_US |
dc.contributor.author | Popov, Stevan | en_US |
dc.contributor.author | Lazić, Miodrag | en_US |
dc.date.accessioned | 2020-03-03T14:34:08Z | - |
dc.date.available | 2020-03-03T14:34:08Z | - |
dc.date.issued | 2010 | - |
dc.identifier.issn | 0367598X | en_US |
dc.identifier.uri | https://open.uns.ac.rs/handle/123456789/9740 | - |
dc.description.abstract | Investigations include the analysis of the impact of commercial products: complex additive (0.1, 0.3, and 0.5%), L-ascorbic acid (0.002, 0.004 and 0.012%), diacetyl ester of tartaric acid with monoglycerides (DATEM E472e, 0.1, 0.3, and 0.5%), α-amylase (0.002, 0.006 and 0.012%), xylanase (0.004, 0.012 and 0.024%), alcohol extract of rosemary, thyme or sage (0.5, 1.0 and 2.0%), as well as the combination of complex additive and rosemary, thyme and sage extract on rheological characteristics of dough. The study includes amylograph, farinograph and extensograph analysis of dough with and without additives (control sample). The volume of lost CO2 gas (mL) is the lowest in dough samples with an added combination of complex additive and thyme extract (0.05 and 0.5%) and rosemary extract (2.0%). In the samples with thyme extract (1.0%) added, the volume of lost gas is at a level of samples with added complex additive, DATEM, and L-ascorbic acid. | en |
dc.relation.ispartof | Hemijska Industrija | en |
dc.title | The application of natural organic compounds in bakery industry | en_US |
dc.type | Journal/Magazine Article | en_US |
dc.identifier.doi | 10.2298/HEMIND100709046D | - |
dc.identifier.scopus | 2-s2.0-78449290892 | - |
dc.identifier.url | https://api.elsevier.com/content/abstract/scopus_id/78449290892 | - |
dc.description.version | Unknown | en_US |
dc.relation.lastpage | 421 | en |
dc.relation.firstpage | 411 | en |
dc.relation.issue | 5 | en |
dc.relation.volume | 64 | en |
item.grantfulltext | none | - |
item.fulltext | No Fulltext | - |
crisitem.author.dept | Tehnološki fakultet, Katedra za biotehnologiju | - |
crisitem.author.dept | Institut BioSense | - |
crisitem.author.dept | Tehnološki fakultet | - |
crisitem.author.orcid | 0000-0002-3072-0549 | - |
crisitem.author.orcid | 0000-0003-4858-1433 | - |
crisitem.author.parentorg | Tehnološki fakultet | - |
crisitem.author.parentorg | Univerzitet u Novom Sadu | - |
crisitem.author.parentorg | Univerzitet u Novom Sadu | - |
Appears in Collections: | FINS Publikacije/Publications TF Publikacije/Publications |
SCOPUSTM
Citations
2
checked on May 10, 2024
Page view(s)
46
Last Week
20
20
Last month
0
0
checked on May 10, 2024
Google ScholarTM
Check
Altmetric
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.