prikaz prve stranice dokumenta Improvement of gluten-free bread quality using transglutaminase, various extruded flours and protein isolates
  Preuzmi
PDF 126.67 KB
Znanstveni rad - Izvorni znanstveni rad
Improvement of gluten-free bread quality using transglutaminase, various extruded flours and protein isolates
Journal of food and nutrition research, 51 (2012), 4; 242-253. urn:nbn:hr:184:657764
Smerdel, Bojana; Pollak, Lea; Novotni, Dubravka; Čukelj, Nikolina; Benković, Maja; Lušić, Dražen; Ćurić, Duška

Citirajte ovaj rad

Smerdel, B., Pollak, L., Novotni, D., Čukelj, N., Benković, M., Lušić, D. i Ćurić, D. (2012). Improvement of gluten-free bread quality using transglutaminase, various extruded flours and protein isolates. Journal of food and nutrition research, 51. (4), 242-253. Preuzeto s https://urn.nsk.hr/urn:nbn:hr:184:657764

Smerdel, Bojana, et al. "Improvement of gluten-free bread quality using transglutaminase, various extruded flours and protein isolates." Journal of food and nutrition research, vol. 51, br. 4, 2012, str. 242-253. https://urn.nsk.hr/urn:nbn:hr:184:657764

Smerdel, Bojana, Lea Pollak, Dubravka Novotni, Nikolina Čukelj, Maja Benković, Dražen Lušić i Duška Ćurić. "Improvement of gluten-free bread quality using transglutaminase, various extruded flours and protein isolates." Journal of food and nutrition research 51, br. 4 (2012): 242-253. https://urn.nsk.hr/urn:nbn:hr:184:657764

Smerdel, B., et al. (2012) 'Improvement of gluten-free bread quality using transglutaminase, various extruded flours and protein isolates', Journal of food and nutrition research, 51(4), str. 242-253. Preuzeto s: https://urn.nsk.hr/urn:nbn:hr:184:657764 (Datum pristupa: 13.11.2024.)

Smerdel B, Pollak L, Novotni D, Čukelj N, Benković M, Lušić D, i sur.. Improvement of gluten-free bread quality using transglutaminase, various extruded flours and protein isolates. Journal of food and nutrition research [Internet]. 2012. [pristupljeno 13.11.2024.];51(4):242-253. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:184:657764

B. Smerdel, et al., "Improvement of gluten-free bread quality using transglutaminase, various extruded flours and protein isolates", Journal of food and nutrition research, vol. 51, br. 4, str. 242-253, 2012. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:184:657764. [Citirano: 13.11.2024.]

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:184:657764
Prijavite se u repozitorij kako biste mogli spremiti objekt u svoju listu.
Podaci o radu
Naslov (engleski)Improvement of gluten-free bread quality using transglutaminase, various extruded flours and protein isolates
AutorBojana Smerdel
AutorLea Pollak
MBZ: 305236
AutorDubravka Novotni
MBZ: 277432
AutorNikolina Čukelj
AutorMaja Benković
MBZ: 307714
AutorDražen Lušić
AutorDuška Ćurić
Autorova ustanovaSveučilište u Rijeci
Medicinski fakultet
(Katedra za tehnologiju i kontrolu namirnica)
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Sažetak (engleski)
Different enzymes and other proteins are used to improve the quality of gluten-free breads, but their combinations and relative amounts need to be optimised to reduce product cost and improve overall consumer acceptability. This paper aimed to investigate the feasibility of using extruded flours (rice, potato, corn, buckwheat) in combination with various proteins (egg-white powder, soy isolate, caseinate) and different amounts of transglutaminase (TG ; 1 IU and 10 IU TG per gram of protein) to produce technologically and nutritionally improved gluten-free breads that may be useful for enhancing the diet of celiac sufferers. Recipe and protein addition interacted to significantly affect all physical properties of bread. TG addition reduced gluten content and increased crumb hardness and chewiness. The bread with the most desirable properties was prepared with extruded buckwheat extrudate, egg-white powder and 10 IU TG per gram of protein.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran - međunarodna recenzija
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaJournal of food and nutrition research
Brojčani podacivol. 51, br. 4, str. 242-253
p-ISSN1336-8672
URN:NBNurn:nbn:hr:184:657764
Datum objave publikacije2012
ProjektŠifra: 058-0580696-0702
Naziv (hrvatski): Lignani u žitaricama, uljaricama, soji i integralnim pekarskim proizvodima
Naziv (engleski): Lignans in cereals, oilseeds,soybeans and whole grain bakery products
Voditelj: Duška Ćurić
Pravna nadležnost: Hrvatska
Financijer: MZOS
Linija financiranja: ZP
URL dokumentahttp://bib.irb.hr/606492
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje-Nekomercijalno 4.0 međunarodna (CC BY-NC 4.0)
Datum i vrijeme pohrane2023-01-25 12:53:00