Metrika članka

  • citati u SCindeksu: [1]
  • citati u CrossRef-u:0
  • citati u Google Scholaru:[=>]
  • posete u poslednjih 30 dana:2
  • preuzimanja u poslednjih 30 dana:0
članak: 10 od 33  
Back povratak na rezultate
Food and Feed Research
2012, vol. 39, br. 2, str. 61-68
jezik rada: engleski
vrsta rada: originalan članak
objavljeno: 22/03/2013
Ispitivanje primene organski uzgajane spelte u proizvodnji krekera
Institut za prehrambene tehnologije, Novi Sad

e-adresa: bojana.filipcev@fins.uns.ac.rs

Projekat

Novi proizvodi cerealija i pseudocerealija iz organske proizvodnje (MPNTR - 46005)

Sažetak

Zbog povećanog interesovanja potrošača za potrošnjom prirodne i zdrave hrane, postoji potreba za proširenjem asortimana organske hrane u maloprodajnim objektima. Od žita, spelta pšenica se pojavljuje kao ekološka alternativa, jer je pogodna za uzgajanje u uslovima organske proizvodnje. Spelta se najčešće konzumira u obliku hleba, iako ima lošija pecivna svojstva u odnosu na običnu hlebnu pšenicu. Kreker je popularna vrsta slanog keksa za čiju proizvodnju je moguće koristiti brašna koja su slabijih svojstava u odnosu na brašna namenjena za proizvodnju hleba, a jačih svojstava u odnosu na brašna korišćena u keksarstvu. U radu je ispitivana mogućnost primene 2 sorte spelte različitih pecivnih svojstava u proizvodnji krekera. Dobijeni rezultati su pokazali da su krekeri od spelte bili manje podložni deformaciji oblika, ali su pokazali manji rast u peći tj. manju visinu. Krekeri od spelte su bili mekši u odnosu na kontrolne krekere od obične pšenice, pri čemu nije bilo značajne razlike u njihovoj lomljivosti.

Ključne reči

krekeri; spelta; deformacija oblika; čvrstoća

Reference

*** (1988) Pravilnik o metodama fizičkih i hemijskih analiza za kontrolu kvaliteta žita, mlinskih i pekarskih proizvoda, testenina i brzo smrznutih testa. Službeni list SFRJ, 74
*** (1992) Method for using the Brabender farinograph. ICC, StandardU No 115/1
*** ICC Standard No. 121: Method for Using the Chopin Alveograph
Abdel-Aal, E.S.M., Hucl, P., Sosulski, F.W. (1998) Food uses for ancient wheat's. Cereal Foods World, 43, 10, 763-766
Bonafaccia, G., Galli, V., Francisci, R., Mair, V., Skrabanja, V., Kreft, I. (2000) Characteristics of spelt wheat products and nutritional value of spelt wheat-based bread. Food Chemistry, 68(4): 437-441
Creighton, D.W., Hoseney, R.C. (1990) Use of Kramer shear cell to measure cracker dough properties. Cereal Chemistry, 67 (2): 107-111
Filipčev, B., Bodroža-Solarov, M., Šimurina, O., Vučković, J. (2012) Baking potential of speltcultivars from organic farming systems in Serbia. u: Proceedings of the 6th Central European congress on Food, Novi Sad, Novi Sad: University of Novi Sad-Institute of food technology, pp. 23-27, Supplement
Filipčev, B., Šimurina, O., Bodroža-Solarov, M., Obreht, D. (2013) Comparison of the bread-making performance of spelt varieties grown under organic conditions in the environment of northern Serbia and their responses to dough strengthening improvers. Hemijska industrija, vol. 67, br. 3, str. 443-453
Gavrilović, M. (2003) Tehnologija konditorskih proizvoda. Novi Sad: University of Novi Sad
Grela, E.R. (1996) Nutrient Composition and Content of Antinutritional Factors in Spelt (Triticum spelta L) Cultivars. Journal of the Science of Food and Agriculture, 71(3): 399-404
Kohajdová, Z., Karovičová, J. (2008) Nutritional value and baking applications of spelt wheat. Acta Scientiarum Polonorum Technologia Alimentaria, 7 (3), 5-14
Kweon, M., Slade, L., Levine, H. (2011) Development of a Benchtop Baking Method for Chemically Leavened Crackers II. Validation of the Method. Cereal Chemistry, 88(1): 25-30
Lacko-Bartošová, M., Rédlová, M. (2007) The significance of spelt wheat cultivated in ecological farming systems in the Slovak Republic. u: Proceeding of the conference on organic farming 2007, Nitra, Slovakia, University of Nitra, pp. 79-81
Manley, D. (2000) Technology of biscuits, crackers and cookies. Cambridge, England: Woodhead Publishing Limited
Perez, G.T., Leon, A.E., Ribotta, P.D., Aguirre, A., Rubiolo, O.J. (2003) Use of triticale flours in cracker-making. European Food Research and Technology, 217(2): 134-137
Piergiovanni, A.R., Rizzi, R., Pannacciulli, E., della Gatta, C. (1997) Mineral composition in hulled wheat grains: A comparison between emmer (Tritium dicoccon Scrank) and spelt (T. spelta L.) accessions. International Journal of Food Sciences and Nutrition, 48(6): 381-386
Rogers, D.E., Hoseney, R.C. (1987) Test to determine the optimum water absorption for saltine cracker doughs. Cereal Chemistry, 64 (6): 370-372
Rogers, D.E., Hoseney, R.C. (1989) Effects of fermentation in saltine cracker production. Cereal Chemistry, 66 (1): 6-10
Ruibal-Mendieta, N.L., Dekeyser, A., Delacroix, D.L., Mignolet, E., Larondelle, Y., Meurens, M. (2004) The oleate/palmitate ratio allows the distinction between wholemeals of spelt (Triticum spelta L.) and winter wheat (T. aestivum L.). Journal of Cereal Science, 39(3): 413-415
Siemianiowska, E., Skibniewska, K.A., Warechowska, M., Jędrzejsczak, M.F., Tybirski, J. (2011) Flour and bread quality of spring spelt. World Academy of Science. Engineering and Technology, (59): 170-175
Skrabanja, V., Kovac, B., Golob, T., Liljeberg, E.H.G.M., Björck, I.M.E., Kreft, I. (2001) Effect of Spelt Wheat Flour and Kernel on Bread Composition and Nutritional Characteristics. Journal of Agricultural and Food Chemistry, 49(1): 497-500
Šimurina, O.D. (2011) Uloga osnovnih sirovina u procesu zamrzavanja pšeničnog testa. Food and Feed Research, 38(1): 9-19
Zhao, F.J., Su, Y.H., Dunham, S.J., Rakszegi, M., Bedo, Z., Mcgrath, S.P., Shewry, P.R. (2009) Variation in mineral micronutrient concentrations in grain of wheat lines of diverse origin. Journal of Cereal Science, 49(2): 290-295