Výsledky vyhledávání - "carob sourdough"

Akademický článek

Sourdough Fermentation of Carob Flour and Its Application in Wheat Bread

Autor: Dubravka Novotni, Nika Mutak, Ljiljana Nanjara, Saša Drakula, Nikolina Čukelj Mustač, Bojana Voučko, Duška Ćurić

Publikováno v: Food Technology and Biotechnology, Vol 58, Iss 4, Pp 465-474 (2020)

Carob is widely cultivated Mediterranean plant, but its flour is scarcely used in bread making. Previous studies investigated the quality of wheat bread with added carob flour showing discrepant results. This study aims to investigate the fermentatio

Externí odkaz: https://doaj.org/article/bea0924c2e2146f494eddcd4d31fab45

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Sourdough Fermentation of Carob Flour and Its Application to Wheat Bread

Autor: Saša Drakula, Nikolina Čukelj Mustač, Ljiljana Nanjara, Nika Mutak, Bojana Voučko, Dubravka Novotni, Duška Ćurić

Publikováno v: Food Technology and Biotechnology
Food Technology and Biotechnology, Vol 58, Iss 4, Pp 465-474 (2020)

Research background. Carob is widely cultivated Mediterranean plant, but its flour is scarcely used in bread-making. Previous studies investigated the quality of wheat bread with added carob flour showing discrepant results. This study aimed to inves

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f9443f99a3bc10b91c349fe2934785e9
https://doi.org/10.17113/ftb.58.04.20.6892

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PRIMJENA ROGAČEVOG KISELOG TIJESTA U PROIZVODNJI PEKARSKIH PROIZVODA

Autor: Mutak, Nika

Brašno rogača se, zahvaljujući svojem kemijskom sastavu, primjenjuje u pekarskoj industriji, ali još uvijek u maloj mjeri. Do sada nisu provedena istraživanja vezana za kiselo tijesto od brašna rogača. Cilj ovog rada bio je dodatkom rogačevog

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::7e5fe5527d0283baea21f91345aa779a
https://www.bib.irb.hr/961164

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Carob Sourdough as a functional ingredient for bread

Autor: Novotni, Dubravka, Mutak, Nika, Nanjara, Ljiljana, Čukelj Mustač, Nikolina, Drakula, Saša, Voučko, Bojana, Ćurić, Duška

Carob is widely cultivated in the Mediterranean area, but its flour is scarcely utilised in bakery industry. Also it has not been exploited for sourdough fermentation of any kind. In this work we investigated sourdough fermentation and bread making u

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::fbaa91a8a02c1a2c61469b3c492642af
https://www.bib.irb.hr/1118978

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Akademický článek

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