Оригинал (Original)
Автори: Г. Н., Markova M.
Заглавие: ФИЗИЧНИ ХАРАКТЕРИСТИКИ НА ПШЕНИЧЕН ХЛЯБ, ОБОГАТЕН С БРАШНО ОТ ЕЛДА
Ключови думи: Buckwheat, Bread, Fortification

Абстракт: The aim of this paper is to determine the physical characteristics of wheat bread enriched with buckwheat flour. Six types of bread with different amount of buckwheat flour were obtained. The measured parameters were: baking losses, thickness (height), diameter and length of shaped bread. In CIE Lab system the color of the breads and the total colour change (ΔE), as well as the relationship between human perception and the total col our change were determined. Form the obtained results it was found that the losses during baking or in the range from 12.27% to 15.91%. The physical parameters height, diameter and length of bread decrease by increasing the amount of buckwheat flour and in bread with 50% buckwheat flour they are: height - 38.57 mm, diameter - 73.94 mm and length - 118.14 mm. By increasing the amount of buckwheat flour in bread, the colour of the crust and crumb in breads becomes darker, redder and yellower.

Библиография

    Издание

    PROCEEDINGS OF UNIVERSITY OF RUSE, том 60, брой 10.3, стр. стр. 23-29, 2021, България, Ruse, University of Ruse Angel Kanchev, ISSN 1311-3321

    Пълен текст на публикацията

    		Autors: Nakov, G. N., Markova M.
    Title: PHYSICAL CHARACTERISTICS OF WHEAT BREAD ENRICHED WITH BUCKWHEAT FLOUR
    Keywords: Buckwheat, Bread, Fortification

    Abstract: The aim of this paper is to determine the physical characteristics of wheat bread enriched with buckwheat flour. Six types of bread with different amount of buckwheat flour were obtained. The measured parameters were: baking losses, thickness (height), diameter and length of shaped bread. In CIE Lab system the color of the breads and the total colour change (ΔE), as well as the relationship between human perception and the total col our change were determined. Form the obtained results it was found that the losses during baking or in the range from 12.27% to 15.91%. The physical parameters height, diameter and length of bread decrease by increasing the amount of buckwheat flour and in bread with 50% buckwheat flour they are: height - 38.57 mm, diameter - 73.94 mm and length - 118.14 mm. By increasing the amount of buckwheat flour in bread, the colour of the crust and crumb in breads becomes darker, redder and yellower.

    References

      Issue

      PROCEEDINGS OF UNIVERSITY OF RUSE, vol. 60, issue 10.3, pp. 23-29, 2021, Bulgaria, Ruse, University of Ruse Angel Kanchev, ISSN 1311-3321

      Full text of the publication

      Вид: публикация в национален форум с межд. уч., публикация в реферирано издание