Приказ основних података о документу
Quality of bread made from micronised maize grain
Kvalitet hleba sa mikronizovanim zrnom kukuruza
dc.creator | Radosavljević, Milica | |
dc.creator | Filipović, Nada K. | |
dc.creator | Jovanović, Rade | |
dc.creator | Žilić, Slađana | |
dc.date.accessioned | 2019-05-16T12:05:05Z | |
dc.date.available | 2019-05-16T12:05:05Z | |
dc.date.issued | 2004 | |
dc.identifier.issn | 1450-5029 | |
dc.identifier.uri | http://rik.mrizp.rs/handle/123456789/70 | |
dc.description.abstract | This study presents results of production optimization of high quality bread with 20% of micronised maize. Bread with a share of 20% of micronised grain contains all biologically valuable constituents of maize kernel, while by its sensory properties it is similar to products made of white flour. Micronised flour contributes to a prolong freshness and shelf-life of bread while a specific taste of maize makes it special and broadens the spectrum of high quality baked goods. | en |
dc.description.abstract | U ovom radu su prikazani rezultati optimizacije izrade kvalitetnog hleba sa 20% mikronizovanog kukuruza. Hleb sa udelom 20% mikronizovanog zrna sadrži sve biološki vredne sastojke kukuruza, a po senzornim karakteristikama je sličan proizvodima od belog brašna. Mikronizovano brašno doprinosi produženju svežine hleba te omogućuje dužu trajnost proizvoda, a specifičan ukus na kukuruz daje mu posebna svojstva i širi lepezu kvalitetnih pekarskih proizvoda. | sr |
dc.publisher | Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad | |
dc.rights | openAccess | |
dc.source | Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP | |
dc.subject | maize | en |
dc.subject | micronization | en |
dc.subject | flour | en |
dc.subject | bread | en |
dc.subject | kukuruz | sr |
dc.subject | mikronizacija | sr |
dc.subject | brašno | sr |
dc.subject | hleb | sr |
dc.title | Quality of bread made from micronised maize grain | en |
dc.title | Kvalitet hleba sa mikronizovanim zrnom kukuruza | sr |
dc.type | article | |
dc.rights.license | ARR | |
dc.citation.volume | 8 | |
dc.citation.issue | 1-2 | |
dc.citation.spage | 3 | |
dc.citation.epage | 5 | |
dc.citation.other | 8(1-2): 3-5 | |
dc.identifier.fulltext | http://rik.mrizp.rs//bitstream/id/2636/68.pdf | |
dc.identifier.rcub | https://hdl.handle.net/21.15107/rcub_rik_70 | |
dc.type.version | publishedVersion |