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dc.contributor.authorWronkowska, M.
dc.contributor.authorJarmułowicz, A.
dc.contributor.authorLamparski, G.
dc.contributor.authorJeliński, T.
dc.contributor.authorHaros, C.M.
dc.date.accessioned2021-08-23T13:47:17Z
dc.date.available2021-08-23T13:47:17Z
dc.date.issued2020-11-21
dc.identifier.citationWronkowska M, Jarmułowicz A, Lamparski G, Jeliński T, Haros CM. Oat–buckwheat breads – technological quality, staling and sensory properties. Irish Journal of Agricultural and Food Research 2020;59(1):33-41; doi http://dx.doi.org/10.15212/ijafr-2020-0105.en_US
dc.identifier.urihttp://hdl.handle.net/11019/2588
dc.descriptionpeer revieweden_US
dc.description.abstractThe technological and sensory properties and the staling of breads made from oat flour (OF) and buckwheat flour (BF) were analysed. Significant differences in protein and ash content were found in the experimental breads due to significant differences in the composition of the BF and OF used. As the proportion of BF in the recipe increased, a deterioration in the technological properties of the dough and bread as well as an increase in the crumb hardness were observed. The presence of OF in the recipe increased the bread volume, significantly enhanced the lightness of the crust and crumb and improved the overall sensory quality. The OF used in the recipe decreased the starch retrogradation enthalpy value, which is strongly related to a delay in bread staling. The proposed bakery products can be attractive to consumers who are looking for new food products.en_US
dc.language.isoenen_US
dc.publisherCompuscript Ltd.en_US
dc.publisherTeagasc
dc.relation.ispartofseriesIrish Journal of Agricultural and Food Research;Vol. 59
dc.rightsAttribution-NonCommercial-ShareAlike 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/*
dc.subjectBreaden_US
dc.subjectbuckwheaten_US
dc.subjectdifferential scanning calorimetryen_US
dc.subjectoatsen_US
dc.subjectsensory analysisen_US
dc.subjectstalingen_US
dc.titleOat–buckwheat breads – technological quality, staling and sensory propertiesen_US
dc.typeArticleen_US
dc.identifier.doihttp://dx.doi.org/10.15212/ijafr-2020-0105
dc.contributor.sponsorIAR & FR PASen_US
dc.contributor.sponsorKNOW Consortiumen_US
dc.contributor.sponsorGrantNumber05-1/KNOW2/2015en_US
dc.source.volume59
dc.source.issue1
refterms.dateFOA2021-08-23T13:47:18Z
dc.source.journaltitleIrish Journal of Agricultural and Food Research
dc.identifier.eissn0791-6833


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