کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
11011747 | 1802855 | 2019 | 27 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effects of different dephytinisation methods on chemical properties of commercial and traditional breads prepared from composite flour
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
The influence of different dephytinisation methods such as malt flour addition, phytase enzyme application and citric acid addition on some properties of commercial bread and traditional flat bread containing 25% of cereal-legume (rye, barley, oat, chickpea, soy and lupin) flours was investigated. Ash, protein, crude fat, antioxidant activity, total phenolic content and mineral matters of both breads increased with the usage of cereal-legume flour blend. Cereal-legume flour blend also resulted in increments on phytic acid content of commercial bread (330â¯mg/100â¯g) and traditional flat bread (422â¯mg/100â¯g) compared to its controls (98 and 152â¯mg/100â¯g, respectively). Phytase enzyme application provided the highest loss of phytic acid for commercial bread (54%) and traditional flat bread (52%). Dephytinisation methods had no significant effect on weight, specific volume and hardness (24â¯h) of commercial bread containing 25% cereal-legume flour blend. Compared to other dephytinisation methods citric acid addition provided higher diameter, spread ratio and hardness (72â¯h) values in traditional flat bread. Taste and odour parameters of breads were not affected by the dephytinisation methods.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 276, 15 March 2019, Pages 77-83
Journal: Food Chemistry - Volume 276, 15 March 2019, Pages 77-83
نویسندگان
Elif Yaver, Nermin Bilgiçli,