Browsing Scientific data by Issue Date

Now showing items 1-9 of 9

    • Rheological performances of ancient wheat varieties 

      Dapčević-Hadnađev, Tamara; Tomić, Jelena; Jovanov, Pavle; Hadnađev, Miroslav (Editura Universitara, Ex Terra Aurum, Universitatea de Stiinte Agronomice si Medicina Veterinara Bucuresti, 2020-11-19)
      Ancient wheat varieties are recently gaining an interest since several studies have targeted them as healthier alternatives to modern wheats. However, impaired baking properties compared to modern varieties, constitutes a ...

    • The potential of Psyllium husk in re-shaping dough rheology of wholegrain spelt wheat flour 

      Dapčević-Hadnađev, Tamara; Škrobot, Dubravka; Tomić, Jelena; Hadnađev, Miroslav (Editura Universitara, Ex Terra Aurum, Universitatea de Stiinte Agronomice si Medicina Veterinara Bucuresti, 2020-11-19)
      Since spelt wheat (Triticum aestivum subsp. spelta) is characterized with poor breadmaking properties, strategies to improve its rheological performance would contribute to satisfying the increasing demand for spelt flour ...

    • Rheological behaviour of ancient wheat flours 

      Hadnađev, Miroslav; Tomić, Jelena; Škrobot, Dubravka; Dapčević-Hadnađev, Tamara (University of East Sarajevo, Faculty of Technology, Zvornik, 2021-03-19)
      The need to preserve genetic diversity, the request for high adaptability to low agronomic input, along with the increasing demand for traditional products with better nutritional composition are recognized as a major ...

    • Impact of porridge composition on its physico-chemical properties and starch digestibility as assessed by in vitro assays 

      Dapčević-Hadnađev, Tamara; Šimurina, Olivera; Tomić, Jelena; Jovanov, Pavle; Hadnađev, Miroslav (Faculty of Technology, Leskovac, Serbia, 2021-10-23)
      The aim of this study was to design high protein and high fibre functional porridges and evaluate the effect of their nutritional properties on their performance during meal preparation as well as starch digestibility using ...

    • Fundamental rheological properties of spontaneously-fermented ancient wheat sourdoughs 

      Hadnađev, Miroslav; Tomić, Jelena; Škrobot, Dubravka; Dapčević-Hadnađev, Tamara (Faculty of Technology, Leskovac, Serbia, 2021-10-23)
      The fundamental rheological behaviour of spontaneously-fermented wholegrain emmer, spelt and khorasan sourdoughs was studied from final backslopping over a 12‐hr fermentation period. Spontaneously-fermented sourdough was ...

    • Effect of substitution of wheat flour by sourdough and whey proteins on the properties of sponge cake 

      Tomić, Jelena; Škrobot, Dubravka; Dapčević-Hadnađev, Tamara; Maravić, Nikola; Hadnađev, Miroslav (National Society of Processing and Energy in Agriculture, Novi Sad, Serbia, 2022-04-08)
      As a result of consumer preferences, including the demand for healthier and high protein and high dietary fibre plant-based food, there is a trend towards fortifying or completely replacing refined wheat flour with whole ...

    • Application of temporal dominance of sensations in sensory profiling of sourdough starter odour 

      Škrobot, Dubravka; Tomić, Jelena; Dapčević-Hadnađev, Tamara; Maravić, Nikola; Jovanov, Pavle; Hadnađev, Miroslav (National Society of Processing and Energy in Agriculture, Novi Sad, Serbia, 2022-04-08)
      Sourdough is one of the oldest examples of natural starters, obtained from the mixture of cereal flour and water, fermented with naturally occurring or selected lactic acid bacteria (LAB) and yeasts. Fermentation process ...

    • Effects of spontaneously fermented ancient wheat sourdoughs on quality of refined wheat flour bread 

      Dapčević-Hadnađev, Tamara; Tomić, Jelena; Škrobot, Dubravka; Popović, Nikola; Hadnađev, Miroslav (Cereals & Europe; International Hellenic University, 2022-04-08)
      Although ancient grains could represent an abundant source of protein, fibre and macro- and micro-elements, few studies are available on the characteristics of ancient wheat sourdough and it suitability for breadmaking. ...

    • Kinetic of phytic acid degradation in spontaneously fermented ancient wheat sourdoughs 

      Dapčević-Hadnađev, Tamara; Maravić, Nikola; Jovanov, Pavle; Hadnađev, Miroslav (Cereals & Europe; International Hellenic University, 2022-04-08)
      Whole grain flour is an important source of minerals but also contains considerable amounts of phytic acid, which is known to reduce their dietary availability. Some processing technologies, such as sourdough fermentation, ...