Comparison of chemical composition of wheat-oat and wheat-barley bread with sourdoughs fermented by 'LV2' starter;Porównanie składu chemicznego pieczywa pszennoowsianego i pszenno-jȩczmiennego z udziałem zakwasów fermentowanych starterem LV2

Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality

Volumn 17, Issue 3, 2010, Pages 44-55

  Kawka, Alicja ^a   Górecka, Danuta ^b  

^a Instytut Technologii Zywno ci Pochodzenia   (United Kingdom)

^b POZNA UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Bread; Chemical components; Oat bran; Starter; Whole grain barley flour

Indexed keywords

AVENA FATUA; HORDEUM; LACTOBACILLUS BREVIS; SACCHAROMYCES; SACCHAROMYCES CHEVALIERI; TRITICUM AESTIVUM;

EID: 77956908380     PISSN: 14256959     EISSN: None     Source Type: Journal    
DOI: 10.15193/zntj/2010/70/044-055     Document Type: Article

References (29)

1. Åman P., Rimsten L., Andersson R.: Molecular weight distribution of β-glucan in oat-based food. Cereal Chem., 2004, 81, 356-360.
2. Asp N.G., Johansson C.G., Hallmer H., Siljestrom M.: Rapid enzymatic assay of insoluble and soluble dietary fibre. J. Agric. Chem., 1983, 31, 476-482.
3. Baik B.K., Ullrich S.E.: Barley for Food: Characteristics, improvement, and renewed interest (Review). J. Cereal Sci., 2008, 48, 233-242.
4. Brennan Ch.S., Cleary L.J.: The potential use of cereals (1→3, 1→4)-β-glucans as functional foods ingradients (Review). J. Cereal Sci., 2005, 42, 1-13.
5. Brümmer J.M., Morgenstern G., Neumann H.: Herstellung von Hafer-, Gerste-, Mais-, Reis-, Hirse- und Buchweizenbrot. Getreide, Mehl u. Brot 1988, 5, 153-158.
6. Czubaszek A., Karolini-Skaradzińska Z.: Effects of wheat flour supplementation with oat products on doughs and bread quality. Pol. J. Food Nutr. Sci., 2005, 14/15, 281-286.
7. Degutyte-Fomnis L., Sontag-Strohm T., Salovaara H.: Oat bran fermentation by rye sourdough. Cereal Chem., 2002, 79, 345-348.
8. Diowksz A.: Wyzwania przyszłości dla produktów zbozowych. Przegl. Piek. i Cukier., 2005, 53, 2-6.
9. Flander L., Salmenkallio-Martitila M., Suortti T., Autio K.: Optimization of ingredients and baking process for improved wholemeal oat bread quality. LWT 2007, 40, 860-870.
10. Ga̧siorowski H. (pod red.): Owies. Chemia i technologia. PWRiL, Poznań 1995.
11. Ga̧siorowski H. (pod red.): Jȩczmień - chemia i technologia. PWRiL, Poznań 1997.
12. ICC - Standards Methods. ICC-Methods, Vienna 1998.
13. Jakubczyk T., Haber T. (pod red.): Analiza zbóż i przetworów zbożowych. Wyd. SGGW-AR, Warszawa 1981.
14. Kawka A.: Jȩczmień i jego produkty. Charakterystyka, otrzymywanie i wykorzystanie w żywieniu człowieka. Rocz. AR Poznań, Rozpr. nauk., 2004, 342, 1-78.
15. Kawka A., Górecka D.: Porównanie składu chemicznego pieczywa pszenno-jȩczmiennego i pszenno-owsianego otrzymanego na kwasach fermentowanych kultura̧ starterowa̧ LV1. Bromat. Chemia Toksykol., 2009, 42, 288-293.
16. Kawka A., Górecka D., Ga̧siorowski H.: The effects of commercial barley flakes on dough characteristic and bread composition. EJPAU., 1999, 2, 1-8, #01.
17. Kerckhoffs D., Hornstra G., Mensink R.: Cholesterol-lowering effect of β-glucan from oat bran in mildly hypercholesterolemic subjects may decrease when b-glucan is incorporated into bread and cookies. Am. J. Clin. Nutr., 2003, 78, 221-227.
18. Knuckles B.E., Hudson C.A., Chiu M. M., Sayre R.N.: Effect of β-glucan barley fractions in highfibre bread and pasta. Cereal Foods World, 1997, 42, 94-99.
19. Marklinder I., Johansson L.: Sourdough fermentation of barley flours with varied content of mixed linked (1→3), ((1→4) β-D-glucans. Food Microbiol., 1995, 12, 363-371.
20. Marquart L., Jacobs D.L., McIntosch G.H., Poutanen K., Reicks M. (eds.): Whole grains and health. Blackwell Pub., Ames, Iowa 2007.
21. McQueen R.E., Nicholson, J.W.G.: Modification of the neutral detergent fibre procedure for cereals and vegetables by using a-amylase. J. Assoc. Off. Anal. Chem., 1979, 62, 676-680.
22. Mougiakos C., Dylewicz P., Kawka A., Ga̧siorowski H., Jezierska M.: Wpływ wysokobłonnikowego produktu z jȩczmienia na profil lipidowy u pacjentów z hypercholesterolemia̧ po zawale serca. Czynniki Ryzyka 1999, 23, 49-52.
23. Newman, R.K., Ore K.C., Abbot J., Newman W.: Fibre enrichment of baked products with barley milling fraction. Cereal Foods World 1998, 43, 23-25.
24. Oomah B. D.: Baking and related properties of wheat-oat composite flours. Cereal Chem., 1983, 60, 220-225.
25. Sadiq Butt M., Tahir-Nadeem M., Khan M.K.I., Shabir R.: Oat: unique among the cereals. Eur. J. Nutr., 2008, 47, 68-79.
26. Salovaara H., Valjakka T.: The effect of fermentation, temperature, flour type and starter on the properties of sour wheat dough. Int. J. Food Sci. Technol., 1987, 22, 591-597.
27. Standard-Methoden für Getreide Mehl und Brot.Verlag Moritz Schäfer, Detmold, Niemcy, 1971.
28. van Soest, P.J.: Use of detergents in the analysis fibrous feeds. I. Preparation of fibre residues of low nitrogen content. J.A.O.A.C., 1963, 46, 825-835.
29. van Soest P.J.: Use of detergents in the analysis of fibrous feeds. IV. Determination of plant cell wall constituents, J.A.O.A.C., 1967, 50, 50-55.