Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Daria Romankiewicz"'
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
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
Autor:
Renata Różyło, Daria Romankiewicz, Monika Wójcik, Dariusz Dziki, Antoni Miś, Zbigniew Krzysiak, Beata Biernacka
Publikováno v:
International Agrophysics. 32:217-223
The quality of pasta can be evaluated by measuring the characteristics which encompass the most important quality parameters, such as colour, cooking properties and texture. The aim of the study was to suggest new indices which can be used to evaluat
Autor:
Grażyna Cacak-Pietrzak, Sylwia Stępniewska, Elżbieta Słowik, Dariusz Dziki, Daria Romankiewicz, Anna Szafrańska
Publikováno v:
European Food Research and Technology. 244:989-997
The objective of this work was to use the swelling curve test for the evaluation of the baking value of rye flours commonly used for bread production. Ten rye flours obtained from industrial mills were used for investigations. The parameters characte