مورد إلكتروني
The influence of plant protein on the properties of dough and the quality of wholemeal spelt bread
| العنوان: | The influence of plant protein on the properties of dough and the quality of wholemeal spelt bread |
|---|---|
| المصدر: | Croatian journal of food science and technology; ISSN 1847-3466 (Print); ISSN 1848-9923 (Online); Volume 8; Issue 2 |
| بيانات النشر: | Faculty of Food Technology Osijek 2016 |
| تفاصيل مُضافة: | Olivera Šimurina Bojana Filipčev Zorica Belić Dubravka Jambrec Jelena Krulj Jovana Brkljača Mladenka Pestorić |
| نوع الوثيقة: | Electronic Resource |
| مستخلص: | The paper presents the effect of a soy protein concentrate (protein content 65%) as a substituent (substituting 20% wholegrain spelt flour) and a pea protein isolate (protein concentration 90%) as a substituent (substituting 5% and 10% wholegrain spelt flour) on the rheological characteristics of spelt dough and on the physical and sensory characteristics of spelt bread enriched with proteins. The stability of dough supplemented with a soy protein concentrate has turned out to be higher than the stability of dough supplemented with pea protein isolates. It is probably the result of different protein behaviour in soybeans and peas. The applied ingredients have manifested different effects on the specific bread volume. In comparison to the control bread, the specific volume of bread samples have been reduced significantly with addition of a 20% soy protein concentrate and a 10% pea protein isolate (from 1.83 ml/g to 1.39 and 1.38 respectively). On the other hand, addition of a 5% pea protein isolate has not brought to a significant decline in the specific bread volume. Addition of a 10% pea protein isolate has increased the chewiness while this parameter has not changed significantly in relation to the control bread with addition of 5% pea protein and 20% soy protein. Spelt bread with 5% pea isolated protein is the most acceptable according to the overall sensory acceptance among all the analysed samples. |
| مصطلحات الفهرس: | wholegrain spelt bread enriched with protein; soy protein concentrate; pea protein isolate, text, info:eu-repo/semantics/article, info:eu-repo/semantics/publishedVersion |
| URL: | info:eu-repo/semantics/altIdentifier/doi/10.17508/CJFST.2016.8.2.10 |
| الإتاحة: | Open access content. Open access content info:eu-repo/semantics/openAccess The full text of articles and abstracts of articles published in this journal can be used free of charge for personal, educational or scientific purposes while respecting authors and publishers copyrights. Annual subscription price for printed version of CJFST: Croatia 30 €, Foreign countries 60 €. For subscription please contact the Editorial Office at the E-mail address: CJFST@ptfos.hr |
| ملاحظة: | application/pdf English |
| أرقام أخرى: | HRCAK oai:hrcak.srce.hr:171202 1293971658 |
| المصدر المساهم: | HRCAK PORTAL ZNANSTVENIH CASOPISA REPUB From OAIster®, provided by the OCLC Cooperative. |
| رقم الأكسشن: | edsoai.on1293971658 |
| قاعدة البيانات: | OAIster |
| الوصف غير متاح. |