Utilization possibility of different ZP maize genotypes in bread production
Mogućnosti korišćenja različitih ZP genotipova kukuruza u proizvodnji hleba
Abstract
The present study encompasses the physical properties and chemical composition of grain of four different ZP maize genotypes (ZP 551b, ZP 633 ZP 677 and BGZP Rumenka), as well as, possibilities of their utilization in bread production. Selected ZP maize genotypes and their flakes (mincronised grain) were added as a substitute for white wheat flour in the amount of 5 10 and 20%. Changes of farinograph, extensograph and maturograph data, as well as, their effects on bread quality were observed. On the whole, the greater share of maize flour in dough was, the higher bread yield was especially when flakes were added.
U radu su prikazane fizičke karakteristike i hemijski sastav zrna četiri različita ZP genotipa kukuruza ( ZP 551b, ZP 633, ZP 677 i BGZP Rumenka) kao i mogućnosti njihove upotrebe u proizvodnji hleba. Brašno dobijeno od celog i mikronizovanog zrna ZP genotipova kukuruza dodavano je kao zamena za belo pšenično brašno u količini od 5, 10 i 20%. Praćene su promene farinografskih ekstenzografskih i maturografskih pokazatelja kao i njihov uticaj na kvalitet hleba. U celini gledajući sa povećanjem udela kukuruznog brašna u testu povećava se prinos hleba, naročito kada je u pitanju dodatak brašna dobijenog od mikronizovanog zrna.
Keywords:
maize / kernel / flakes (mincronised grain) / flour / bread / kukuruz / zrno / flekice (mikronizovano zrno) / brašno / hlebSource:
Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP, 2003, 7, 1-2, 20-22Publisher:
- Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad
Funding / projects:
- Ministarstvo nauke Republike Srbije, projekat br. BTN-2.1.2.0708.B
Collections
Institution/Community
MRIZPTY - JOUR AU - Radosavljević, Milica AU - Filipović, Nada K. AU - Božović, Irina AU - Jovanović, Rade PY - 2003 UR - http://rik.mrizp.rs/handle/123456789/54 AB - The present study encompasses the physical properties and chemical composition of grain of four different ZP maize genotypes (ZP 551b, ZP 633 ZP 677 and BGZP Rumenka), as well as, possibilities of their utilization in bread production. Selected ZP maize genotypes and their flakes (mincronised grain) were added as a substitute for white wheat flour in the amount of 5 10 and 20%. Changes of farinograph, extensograph and maturograph data, as well as, their effects on bread quality were observed. On the whole, the greater share of maize flour in dough was, the higher bread yield was especially when flakes were added. AB - U radu su prikazane fizičke karakteristike i hemijski sastav zrna četiri različita ZP genotipa kukuruza ( ZP 551b, ZP 633, ZP 677 i BGZP Rumenka) kao i mogućnosti njihove upotrebe u proizvodnji hleba. Brašno dobijeno od celog i mikronizovanog zrna ZP genotipova kukuruza dodavano je kao zamena za belo pšenično brašno u količini od 5, 10 i 20%. Praćene su promene farinografskih ekstenzografskih i maturografskih pokazatelja kao i njihov uticaj na kvalitet hleba. U celini gledajući sa povećanjem udela kukuruznog brašna u testu povećava se prinos hleba, naročito kada je u pitanju dodatak brašna dobijenog od mikronizovanog zrna. PB - Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad T2 - Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP T1 - Utilization possibility of different ZP maize genotypes in bread production T1 - Mogućnosti korišćenja različitih ZP genotipova kukuruza u proizvodnji hleba VL - 7 IS - 1-2 SP - 20 EP - 22 UR - https://hdl.handle.net/21.15107/rcub_rik_54 ER -
@article{ author = "Radosavljević, Milica and Filipović, Nada K. and Božović, Irina and Jovanović, Rade", year = "2003", abstract = "The present study encompasses the physical properties and chemical composition of grain of four different ZP maize genotypes (ZP 551b, ZP 633 ZP 677 and BGZP Rumenka), as well as, possibilities of their utilization in bread production. Selected ZP maize genotypes and their flakes (mincronised grain) were added as a substitute for white wheat flour in the amount of 5 10 and 20%. Changes of farinograph, extensograph and maturograph data, as well as, their effects on bread quality were observed. On the whole, the greater share of maize flour in dough was, the higher bread yield was especially when flakes were added., U radu su prikazane fizičke karakteristike i hemijski sastav zrna četiri različita ZP genotipa kukuruza ( ZP 551b, ZP 633, ZP 677 i BGZP Rumenka) kao i mogućnosti njihove upotrebe u proizvodnji hleba. Brašno dobijeno od celog i mikronizovanog zrna ZP genotipova kukuruza dodavano je kao zamena za belo pšenično brašno u količini od 5, 10 i 20%. Praćene su promene farinografskih ekstenzografskih i maturografskih pokazatelja kao i njihov uticaj na kvalitet hleba. U celini gledajući sa povećanjem udela kukuruznog brašna u testu povećava se prinos hleba, naročito kada je u pitanju dodatak brašna dobijenog od mikronizovanog zrna.", publisher = "Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad", journal = "Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP", title = "Utilization possibility of different ZP maize genotypes in bread production, Mogućnosti korišćenja različitih ZP genotipova kukuruza u proizvodnji hleba", volume = "7", number = "1-2", pages = "20-22", url = "https://hdl.handle.net/21.15107/rcub_rik_54" }
Radosavljević, M., Filipović, N. K., Božović, I.,& Jovanović, R.. (2003). Utilization possibility of different ZP maize genotypes in bread production. in Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad., 7(1-2), 20-22. https://hdl.handle.net/21.15107/rcub_rik_54
Radosavljević M, Filipović NK, Božović I, Jovanović R. Utilization possibility of different ZP maize genotypes in bread production. in Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP. 2003;7(1-2):20-22. https://hdl.handle.net/21.15107/rcub_rik_54 .
Radosavljević, Milica, Filipović, Nada K., Božović, Irina, Jovanović, Rade, "Utilization possibility of different ZP maize genotypes in bread production" in Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP, 7, no. 1-2 (2003):20-22, https://hdl.handle.net/21.15107/rcub_rik_54 .