Effects of quantity and layers number of low trans margarines on puff pastry quality

Autor: R Nikola Maravic, D Olivera Simurina, J Jana Zahorec, I Anastasija Selakovic, V Bojana Filipcev, M Dragana Soronja-Simovic, I Zita Seres

Publikováno v: Food and Feed Research, Vol 44, Iss 1, Pp 47-55 (2017)

The aim of this study was to investigate the effect of puff pastry margarine with reduced content of trans isomers in production of puff pastry with enhanced nutritional value. Experiments were carried out on the basis of 32 factorial design, wherein

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8dc1f378e79ef911a6d58ede3419f5cb
http://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2017/2217-53691701047Z.pdf

Buckwheat-enriched wheat bread: National market placement possibilities

Autor: Pavle Jovanov, I Anamarija Mandic, M Natasa Nedeljkovic, C Aleksandra Misan, J Dubravka Skrobot, B Marijana Sakac, D Olivera Simurina, M Bojana Saric, V Mladenka Pestoric, S Ivan Milovanovic

Publikováno v: Food and Feed Research (2015) 42(2):119-127
Food and Feed Research, Vol 42, Iss 2, Pp 119-127 (2015)

Quality parameters and the possibility of successful placement of buckwheat-enriched wheat bread on the national market are presented in this paper. Analysis of the market position of buckwheat-enriched wheat bread includes demands, offer and competi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5e468da18293d5ecedeb3dace6f3e613
https://doi.org/10.5937/ffr1502119s

Optimization of the quantity of protein components in the high-protein instant porridge

Autor: M Milica Pojic, I Anamarija Mandic, Pavle Jovanov, B Marijana Sakac, M Bojana Saric, R Tamara Dapcevic-Hadnadjev, D Olivera Simurina

Publikováno v: Food and Feed Research, Vol 42, Iss 1, Pp 1-9 (2015)
Food and Feed Research (2015) 42(1):1-9

Different types of instant porridges have become a popular choice for breakfast, and it is known that breakfast is an important meal for daily appetite control. On our market there is porridge of uniform composition based on cereals, primarily oats.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::47c63f6ac4484a9a71da3fb52a91e9b1
http://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2015/2217-53691501001S.pdf

Modelling the effects of transglutaminase and L-ascorbic acid on substandard quality wheat flour by response surface methodology

Autor: V Bojana Filipcev, Mirjana Demin, B Zvonko Njezic, D Stevan Popov, M Jelena Dodic, D Olivera Simurina, I Marija Bodroza-Solarov

Publikováno v: Chemical Industry and Chemical Engineering Quarterly, Vol 20, Iss 4, Pp 471-480 (2014)
Chemical Industry and Chemical Engineering Quarterly / CICEQ (2014) 20(4):471-480
Chemical Industry and Chemical Engineering Quarterly / CICEQ

In recent decade, there have been observed extreme variations in climatic conditions which in combination with inadequate agro techniques lead to decreased quality of mercantile wheat, actally flour. The application of improvers can optimise the qual

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9835bec9f0b114e8435e3366df7b7942
https://doi.org/10.2298/ciceq121127029s

Analysis of the influence and optimization of concentration of organic acids on chemical and physical properties of wheat dough using a response surface methodology and desirability function

Autor: V Bojana Filipcev, Pavle Jovanov, B Bojana Ikonic, D Olivera Simurina, M Dragana Simovic-Soronja

Publikováno v: Hemijska industrija (2013) 67(1):103-113
Hemijska Industrija, Vol 67, Iss 1, Pp 103-113 (2013)

In order to improve physical and chemical properties of dough produced from wheat flour of suboptimal quality (protein content 10.7% dry basis, dough energy 4.0 cm2), optimal doses of ascorbic and citric acid were evaluated using a response surface m

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f3fd644d8d649c77875ea72f06a9003f
http://scindeks.ceon.rs/article.aspx?artid=0367-598X1301103S