Rheological properties of dough made from wheat-wholegrain buckwheat flour supplemented with herbal mixture Vitaplant®
The importance of wholegrain buckwheat flour is that it is a gluten free food and it is abundant in nutrients, such as proteins, essential amino acids, dietary fibers, starch, vitamins and minerals. Addition of aromatic and spice plants improves the nutritional and health potential of food, improves...
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| Format: | Article |
| Language: | English |
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National Society of Processing and Energy in Agriculture, Novi Sad
2010-01-01
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| Series: | Journal on Processing and Energy in Agriculture |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2010/1821-44871004183N.pdf |
| _version_ | 1828177787970650112 |
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| author | Nikolić Nada Sakač Marijana Mastilović Jasna |
| author_facet | Nikolić Nada Sakač Marijana Mastilović Jasna |
| author_sort | Nikolić Nada |
| collection | DOAJ |
| description | The importance of wholegrain buckwheat flour is that it is a gluten free food and it is abundant in nutrients, such as proteins, essential amino acids, dietary fibers, starch, vitamins and minerals. Addition of aromatic and spice plants improves the nutritional and health potential of food, improves taste and odor and prevents its deterioration. As rheological properties have great relevance in predicting the final product quality, the effect of Vitaplant® herbal mixture addition on dough rheological properties was studied. The dough was made with wheat- wholegrain buckwheat flour mixture (70:30 w/w) and 2, 3, 5 and 7% of Vitaplant®, where the amount of wheat flour was reduced for the Vitaplant® portion. The addition of herbal mixture Vitaplant® changes the rheological properties of dough. Based on cluster analysis and Euclidean distances, in order to achieve better functional properties of food products, Vitaplant® is recommended in portion of 7%. |
| first_indexed | 2024-04-12T05:03:55Z |
| format | Article |
| id | doaj.art-9f6be5d30f8e4ad4a9eb63fd40ff19ec |
| institution | Directory Open Access Journal |
| issn | 1821-4487 2956-0195 |
| language | English |
| last_indexed | 2024-04-12T05:03:55Z |
| publishDate | 2010-01-01 |
| publisher | National Society of Processing and Energy in Agriculture, Novi Sad |
| record_format | Article |
| series | Journal on Processing and Energy in Agriculture |
| spelling | doaj.art-9f6be5d30f8e4ad4a9eb63fd40ff19ec2022-12-22T03:46:55ZengNational Society of Processing and Energy in Agriculture, Novi SadJournal on Processing and Energy in Agriculture1821-44872956-01952010-01-011441831851821-44871004183NRheological properties of dough made from wheat-wholegrain buckwheat flour supplemented with herbal mixture Vitaplant®Nikolić Nada0Sakač Marijana1Mastilović Jasna2https://orcid.org/0000-0002-0921-8642Faculty of Technology, Leskovac, SerbiaInstitute for Food Technology, Novi Sad, SerbiaInstitute for Food Technology, Novi Sad, SerbiaThe importance of wholegrain buckwheat flour is that it is a gluten free food and it is abundant in nutrients, such as proteins, essential amino acids, dietary fibers, starch, vitamins and minerals. Addition of aromatic and spice plants improves the nutritional and health potential of food, improves taste and odor and prevents its deterioration. As rheological properties have great relevance in predicting the final product quality, the effect of Vitaplant® herbal mixture addition on dough rheological properties was studied. The dough was made with wheat- wholegrain buckwheat flour mixture (70:30 w/w) and 2, 3, 5 and 7% of Vitaplant®, where the amount of wheat flour was reduced for the Vitaplant® portion. The addition of herbal mixture Vitaplant® changes the rheological properties of dough. Based on cluster analysis and Euclidean distances, in order to achieve better functional properties of food products, Vitaplant® is recommended in portion of 7%.https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2010/1821-44871004183N.pdfwholegrain buckwheatflourdoughrheologyherbal mixture |
| spellingShingle | Nikolić Nada Sakač Marijana Mastilović Jasna Rheological properties of dough made from wheat-wholegrain buckwheat flour supplemented with herbal mixture Vitaplant® Journal on Processing and Energy in Agriculture wholegrain buckwheat flour dough rheology herbal mixture |
| title | Rheological properties of dough made from wheat-wholegrain buckwheat flour supplemented with herbal mixture Vitaplant® |
| title_full | Rheological properties of dough made from wheat-wholegrain buckwheat flour supplemented with herbal mixture Vitaplant® |
| title_fullStr | Rheological properties of dough made from wheat-wholegrain buckwheat flour supplemented with herbal mixture Vitaplant® |
| title_full_unstemmed | Rheological properties of dough made from wheat-wholegrain buckwheat flour supplemented with herbal mixture Vitaplant® |
| title_short | Rheological properties of dough made from wheat-wholegrain buckwheat flour supplemented with herbal mixture Vitaplant® |
| title_sort | rheological properties of dough made from wheat wholegrain buckwheat flour supplemented with herbal mixture vitaplant r |
| topic | wholegrain buckwheat flour dough rheology herbal mixture |
| url | https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2010/1821-44871004183N.pdf |
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