کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8881311 | 1624880 | 2018 | 31 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Triticale-oat bread as a new product rich in bioactive and nutrient components
ترجمه فارسی عنوان
نان تند کش و نعناع به عنوان یک محصول جدید حاوی اجزای بیولوژیک و مواد
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
تریتیکاله، جو دو سر، نان، فیبر غذایی،
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم زراعت و اصلاح نباتات
چکیده انگلیسی
Nowadays non-bread cereals, including oats, due to their healthy properties are increasingly used as additives in bread production. The aim of the present study was to evaluate new healthy triticale-oat bread by replacement as much as possible of triticale flour by high fibre oat concentrate (COF), without decreasing technological quality of bread. The flours obtained from 4 winter triticale varieties were enriched with 2.5%, 5% and 10% of COF. An increasing COF level resulted in significantly increased nutritional parameters content as well as dietary fibre (up to 11.5%), including six-fold increase in β-glucan content (from 0.3% for control breads to 1.0% and 1.8% for 5% and 10% COF, respectively) and as a consequence even two-fold increase in viscosity of water extracts (WEV). Obtained results were compared to popular, available in bakery wheat and wheat-rye breads. All obtained triticale-oat breads can be included as food products high in fibre (over 6â¯g per 100â¯g). The dough properties and bread parameters, especially bread volume, shape and crumb texture decreased with the addition of COF. Results show that triticale flour replaced by up to 5% of COF makes it possible to prepare new kind of healthy bread.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Cereal Science - Volume 82, July 2018, Pages 146-154
Journal: Journal of Cereal Science - Volume 82, July 2018, Pages 146-154
نویسندگان
Anna FraÅ, Damian GoÅÄbiewski, Kinga GoÅÄbiewska, Dariusz R. MaÅkowski, Marlena Gzowska, Danuta Boros,