Výsledky vyhledávání - "Korus Jarosław"

Akademický článek

Lyophilized Kale (Brassica oleracea L.) Leaves as an Enhancing Component in Gluten-Free Bread

Autor: Korus Anna, Witczak Mariusz, Juszczak Lesław, Korus Jarosław

Publikováno v: Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 27, Iss 1, Pp 131-142 (2023)

The objective of the research was to assess the impact of powdered kale (Brassica oleracea L. var. acephala) on the properties of starchy gluten-free dough and bread. Kale lyophilisate was added to the recipe as 3%, 6%, or 9%, replacing the starch. T

Externí odkaz: https://doaj.org/article/8158a82720c14c5d84e2bdb22887ab8e

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Akademický článek

Influence of Wheat-Mesquite (Prosopis L.) Composite Flour on Dough Rheology and Quality of Bread

Autor: Korus Jarosław, Witczak Mariusz, Korus Anna, Juszczak Leslaw

Publikováno v: Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 26, Iss 2, Pp 225-236 (2022)

The purpose of this study was to evaluate the effect of wheat-mesquite composite flour on the rheology of dough and the quality of bread. The farinographic analysis showed a decrease in the development time and stability of the dough with an increase

Externí odkaz: https://doaj.org/article/d85eb8cc63cc4e90b92d7f5e9eafaa7f

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Akademický článek

Starch from Unripe Apples (Malus domestica Borkh) as an Alternative for Application in the Food Industry.

Autor: Gumul, Dorota¹ (AUTHOR) rrgumul@cyf-kr.edu.pl, Korus, Jarosław¹ (AUTHOR) anna.areczuk@urk.edu.pl, Orczykowska, Magdalena² (AUTHOR) magdalena.orczykowska@p.lodz.pl, Rosicka-Kaczmarek, Justyna³ (AUTHOR) justyna.rosicka-kaczmarek@p.lodz.pl, Oracz, Joanna³ (AUTHOR) rrgumul@cyf-kr.edu.pl, Areczuk, Anna¹ (AUTHOR)

Publikováno v: Molecules. Apr2024, Vol. 29 Issue 8, p1707. 20p.

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