文章基本信息

标题：Utilisation of non-traditional forms of cereals in bakery production
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作者：Laknerová I. ; Holasová M. ; Fiedlerová V. 等
期刊名称：Czech Journal of Food Sciences
印刷版ISSN：1212-1800
电子版ISSN：1805-9317
出版年度：2014
卷号：32
期号：3
页码：296-301
DOI：10.17221/245/2013-CJFS
出版社：Czech Academy of Agricultural Sciences
摘要：One form of common wheat with yellow coloured grain, two forms of emmer wheat, and two forms of barley with hulless grain were used for the preparation of bread with enhanced nutritional quality. The following mill products were prepared from the cereal grains: wholemeal flour, break flour, barley grits, and break bran. The contents of thiamin, niacin, pyridoxine, total polyphenols, and total dietary fiber were studied in these raw materials and bread samples. Further, in the bread samples, the antioxidant activity was assessed and sensory evaluation was performed. As a result, the utilisation of the non-traditional forms of cereals improved nutrient contents of bread while maintaining very good sensory characterising and processing quality.
关键词：common wheat; emmer; barley; mill fractions; bread