Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Alicja Ceglińska"'
Publikováno v:
Acta Agrophysica, Vol 25, Iss 1, Pp 73-84 (2018)
The effect of apple, pea, oat and psyllium fibre on texture and moisture content of wheat bread during storage was investigated. Dietary fibre was added in amounts of 2, 4 and 6%, respectively. Protein content, acidity, baking loss, volume and porosi
Externí odkaz:
https://doaj.org/article/f041b0095aae4ed886033758535481b2
Autor:
Daria Romankiewicz, Waleed Hameed Hassoon, Grażyna Cacak-Pietrzak, Małgorzata Sobczyk, Magdalena Wirkowska-Wojdyła, Alicja Ceglińska, Dariusz Dziki
Publikováno v:
Journal of Food Quality, Vol 2017 (2017)
The aim of the study was to analyze and characterize the influence of chia seeds (CS) addition (0, 2, 4, 6, and 8%) on wheat bread properties. Bread properties that underwent evaluation included chemical composition, fatty acid composition, total phe
Externí odkaz:
https://doaj.org/article/443375accd394641b6bac5327874548c
Autor:
Katarzyna Sujka, Piotr Koczoń, Alicja Ceglińska, Magdalena Reder, Hanna Ciemniewska-Żytkiewicz
Publikováno v:
Journal of Analytical Methods in Chemistry, Vol 2017 (2017)
Samples of wheat, spelt, rye, and triticale flours produced by different Polish mills were studied by both classic chemical methods and FT-IR MIR spectroscopy. An attempt was made to statistically correlate FT-IR spectral data with reference data wit
Externí odkaz:
https://doaj.org/article/9f9211b7ce184c5f9e77d49888818aa5
Publikováno v:
Agronomy Science, Vol 59, Iss 2 (2004)
The influence of different methods of nitrogen application on yelding, yield components structure and grain quality characteristics of spring wheat cultivars was examined in field experiments conducted in the years 1996–1998. It was found that the
Externí odkaz:
https://doaj.org/article/1c595b525190470eba5a3b1b1ab44c88
Publikováno v:
Acta Agrophysica, Vol 25, Iss 1, Pp 73-84 (2018)
The effect of apple, pea, oat and psyllium fibre on texture and moisture content of wheat bread during storage was investigated. Dietary fibre was added in amounts of 2, 4 and 6%, respectively. Protein content, acidity, baking loss, volume and porosi
Publikováno v:
Journal of Cereal Science. 100:103262
Bread antioxidant properties may be considerably modified in the bread-making process. To indicate the bread-making methods that may boost its antioxidant properties, five bread types were produced by straight dough and sourdough methods from seven r
Autor:
Grażyna Cacak-Pietrzak, Wiesław Mądry, Magdalena Jakubczak, Tadeusz Drzazga, Grzegorz Sobczyński, Jan Golba, Dariusz Gozdowski, Alicja Ceglińska, Mariusz Piechociński, Jan Rozbicki, Marcin Studnicki
Publikováno v:
Journal of Cereal Science. 61:126-132
The genotype, environment and their interaction play an important role in the grain yielding and grain quality attributes. The main aim of this study was to determine the contributions of the genotype, environment and their interaction to the variati
Autor:
Piotr Koczoń, Katarzyna Sujka, Magdalena Reder, Alicja Ceglińska, Hanna Ciemniewska-Żytkiewicz
Publikováno v:
Journal of Analytical Methods in Chemistry
Journal of Analytical Methods in Chemistry, Vol 2017 (2017)
Journal of Analytical Methods in Chemistry, Vol 2017 (2017)
Samples of wheat, spelt, rye, and triticale flours produced by different Polish mills were studied by both classic chemical methods and FT-IR MIR spectroscopy. An attempt was made to statistically correlate FT-IR spectral data with reference data wit
Publikováno v:
Journal of Agricultural and Food Chemistry. 60:8720-8730
The water-extractable arabinoxylans (WE AXs) present in rye bread govern its viscous properties, which may be related to reduced risk of cardiovascular diseases and diabetes. Breads made from rye cultivars generally exhibit higher AX-dependent extrac
Autor:
Agnieszka Troszyńska, Henryk Zieliński, Ryszard Amarowicz, Małgorzata Przygodzka, Kristína Kukurová, Danuta Zielinska, Zuzana Ciesarová, Alicja Ceglińska
Publikováno v:
Polish Journal of Food and Nutrition Sciences. 62:41-50
The antioxidant capacity, phenolic acids profi le, acrylamide contents and sensory quality of ginger cakes formulated on dark and brown rye fl ours according to the traditional formula (type 1 and type 2), and on the mixed white wheat fl our with dar