Have a personal or library account? Click to login
Effect of incorporating potato dietary fibre to wheat dough on the quality of baked rolls Cover

Effect of incorporating potato dietary fibre to wheat dough on the quality of baked rolls

Acta Chimica Slovaca
Volume 9 (2016): Issue 1 (April 2016)
By: Michaela Lauková,  Zlatica Kohajdová and  Jolana Karovičová  
Open Access
|Jun 2016

References

  1. Ajila CM, Aalami M, Leelavathi K, Prasada Rao UJS (2010) Innov. Food Sci. Eng. 11: 219—224.
    Search in Google Scholar
  2. Anil M (2007) J Food Eng 80(1): 61—67.10.1016/j.jfoodeng.2006.05.003
    Search in Google Scholar
  3. Basanta MF, de Escalada Pla MF, Raffo MD, Stortz CA, Rojas (2014) J Food Eng 126: 149—155.10.1016/j.jfoodeng.2013.11.010
    Search in Google Scholar
  4. Bakare A, Osundahunsi F, Olusanya JO, (2015) Food Sci. Nutr (in press) doi: 10.1002/fsn3.321.10.1002/fsn3.321493050127386107
    Search in Google Scholar
  5. Bojňanská T, Tokár M, Frančáková H (2014) Potr. 8 (1): 161—166.
    Search in Google Scholar
  6. Borchani Ch, Masmoudi M, Besbes S, Attia H, Deroanne C, Blecker Ch (2011) J. Texture stud. 42 (4): 300—308.
    Search in Google Scholar
  7. Collar C, Bollaín C, Rosell CM (2007) Food Sci. Technol. Int. 13(2): 99—107.
    Search in Google Scholar
  8. de Escalada Pla MF, Ponce NM, Stortz CA, Gerschenson LN, Rojas AM (2007) LWT — Food Sci. Technol. 40(7): 1176—1185.
    Search in Google Scholar
  9. Du B, Zhu F, Xu B (2014) Bioact. Carbohydr. Dietary Fibre 170—175.10.1016/j.bcdf.2014.09.003
    Search in Google Scholar
  10. Elleuch M, Bedigian D, Roiseux O, Besbes S, Blecker Ch, Attia H (2011) Food Chem 124: 411—421.10.1016/j.foodchem.2010.06.077
    Search in Google Scholar
  11. Figuerola F, Hurtado ML, Estevéz AM, Chiffelle I, Asenjo F (2005) Food Chem 91: 395—401.10.1016/j.foodchem.2004.04.036
    Search in Google Scholar
  12. Gómez M, Jiménez S, Ruiz E, Oliete B (2011) LWT — Food Sci. Technol. 44(10): 2231—2237.
    Search in Google Scholar
  13. Chantaro P, Devahastin S, Chiewchan N (2008) LWT — Food Sci. Technol. 41(10): 1987—1994.
    Search in Google Scholar
  14. Chau CH-F, Chen Ch-H, Lee M-H, (2004) Lebensm. Wiss. u. Technol. 37: 155—160.
    Search in Google Scholar
  15. ISO 5530-1:2013. Wheat flour — Physical characteristic of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph.
    Search in Google Scholar
  16. Kaack K, Pedersen L (2005) Eur. Food Res. Technol. 221: 313—319.
    Search in Google Scholar
  17. Kaack K, Pedersen L, Laerke HN, Meyer A (2006) Eur. Food Res. Technol. 224: 199—207.
    Search in Google Scholar
  18. Kučerová J, Šottníková V, Nemodová Š (2013) Czech J. Food Sci. 31(4): 340—346.
    Search in Google Scholar
  19. Kohajdová Z, Karovičová J (2007) Żywn. Nauka Technol. Jakość 53(4): 36—45.
    Search in Google Scholar
  20. Kohajdová Z, Karovičová J, Jurasová M (2012) Acta Sci. Pol. Technol. Aliment 11(4): 381—387.
    Search in Google Scholar
  21. Kohajdová Z, Karovičová J, Jurasová M (2013) Acta Aliment. 42(1): 91—101.
    Search in Google Scholar
  22. López-Marcos MC, Bailina C, Viuda-Martos M, Pérez-Alvarez JA, Fernández-López J (2015) Food Bioprocess Technol. 8: 2400—2408.
    Search in Google Scholar
  23. Martínez MM, Díaz Á, Gómez M, (2014) J. Food Eng. 142:49—56.10.1016/j.jfoodeng.2014.06.020
    Search in Google Scholar
  24. Mirabela N, Castellani V, Sala S (2014) J. Clean. Prod. 65: 28—41.
    Search in Google Scholar
  25. Mirsaeedghazi H, Emam-Djomeh Z, Mousavi SMA (2008) Int. J. Agri. Biol. 10: 112—119.
    Search in Google Scholar
  26. Mohammed I, Ahmed AR, Senge B (2012) Ind. Crops Prod. 36: 196—20.10.1016/j.indcrop.2011.09.006
    Search in Google Scholar
  27. Prokopov T, Goranova Z, Baeva M, Slavov A, Galanakis ChM (2015) Int. agrophys. 29(4): 1—8.
    Search in Google Scholar
  28. Rodriguez-Sandoval E, Sandoval G, Cortes-Rodríguez M (2012) Braz. J. Chem. Eng. 29(3): 503—510.
    Search in Google Scholar
  29. Raghavendra SN, Rastogi NK, Raghavarao KSN, Tharanathan RN (2004) Eur. Food Res. Technol. 218: 563—566.
    Search in Google Scholar
  30. Sangnark A, Noomhorm A, (2004) Lebensm. Wiss. u. Technol. 37: 697—704.
    Search in Google Scholar
  31. Sowbhagya HB, Suomya C, Indrani D, Srinivas P (2015) J. Food Sci. Technol. 52(11): 7218—7226.
    Search in Google Scholar
  32. Sun-Waterhouse D, Teoh A, Massarotto C, Wibisono R, Wadhwa S (2010) Food Chem. 119: 1369—1379.
    Search in Google Scholar
  33. Yan X, Ye R, Chen Y (2015) Food Chem. 180: 106—115.
    Search in Google Scholar
  34. Yaich H, Garna H, Bchir B, Besbes S, Paquot M, Richel A, Blecker CH, Attia H (2015) Algal Res. 9: 65—73.
    Search in Google Scholar
DOI: https://doi.org/10.1515/acs-2016-0003 | Journal eISSN: 1339-3065 | Journal ISSN: 1337-978X
Journal RSS Feed
Language: English
Page range: 14 - 18
Published on: Jun 8, 2016
Published by: Slovak University of Technology in Bratislava
In partnership with: Paradigm Publishing Services
Publication frequency: 1 issue per year
Keywords:
dietary fibre,
potato,
rheology,
dough
Related subjects:
Chemistry,
Chemistry, other

© 2016 Michaela Lauková, Zlatica Kohajdová, Jolana Karovičová, published by Slovak University of Technology in Bratislava
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Previous articleVolume 9 (2016): Issue 1 (April 2016)Next article