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Croatian journal of food science and technology, Vol. 6 No. 1, 2014.

Izvorni znanstveni članak

The effect of baking temperature and buckwheat flour addition on the selected properties of wheat bread

A. Selimović ; University of Tuzla, Faculty of Technology, Univerzitetska 8, 75000 Tuzla, Bosnia and Herzegovina
Dijana Miličević orcid id orcid.org/0000-0001-8959-8616 ; University of Tuzla, Faculty of Technology, Univerzitetska 8, 75000 Tuzla, Bosnia and Herzegovina
M. Jašić ; University of Tuzla, Faculty of Technology, Univerzitetska 8, 75000 Tuzla, Bosnia and Herzegovina
Amra Selimović ; University of Tuzla, Faculty of Technology, Univerzitetska 8, 75000 Tuzla, Bosnia and Herzegovina
Đurđica Ačkar ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhaca 20, HR-31000 Osijek, Croatia
Tijana Pešić ; University of Tuzla, Faculty of Technology, Univerzitetska 8, 75000 Tuzla, Bosnia and Herzegovina

Puni tekst: engleski pdf 384 Kb

str. 43-50

preuzimanja: 1.549

citiraj

Sažetak

Wholegrain buckwheat flour was used to substitute 15 %, 30 % and 40 % of wheat flour to make buckwheat enriched wheat bread. Proximate composition, sensory evaluation, total phenols content and antioxidant activity of buckwheat enriched wheat breads were analysed and compared with wheat bread. Wholegrain buckwheat flour contained higher total phenols than wheat flour. The incorporation of buckwheat flour from 15 % to 40 % in bread samples increased the total phenols content from 0.25 (mg GA/g d.m. sample) to 0.65 (mg GA/g d.m. sample), and antioxidant activity from 208.45 (µmol Fe2+/L extract) to 354.45 (µmol Fe2+/L extract). Total phenols content decreased during the baking process, while the antioxidant activity increased. Bread samples with 15 %, 30 % and 40 % of wholegrain buckwheat flour showed lower lightness (L) and whiteness index (WI) values of crust and crumb colour compared to the wheat bread. Addition of buckwheat flour increased redness (a) and yellowness (b) colour values for crumb. Sensory results indicating that three breads with buckwheat flour were moderately acceptable. No differences were found in overall sensory attributes between buckwheat flour enriched bread samples with 15 % and wheat bread (control sample).

Ključne riječi

baking process; buckwheat bread; colour; total phenols; FRAP; sensory evaluation

Hrčak ID:

125420

URI

https://hrcak.srce.hr/125420

Datum izdavanja:

15.7.2014.

Posjeta: 3.058 *