Possibilities for utilization of dietary fiber rich supplement from pepper (Capsicum annum L.) processing waste in bakery products
作者: Jasna MastilovićŽarko KevrešanMilan VukićMarko IvanovićJelena RadovanovićDženita Džinić
作者单位: 1University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, Novi Sad, Serbia
2University of East Sarajevo, Faculty of Technology, Zvornik, Karakaj 34a, Bosnia and Herzegovina
刊名: Journal of Engineering & Processing Management, 2018, Vol.10 (1), pp.28-33
来源数据库: Faculty of Technology Zvornik, university of east Sarajevo
DOI: 10.7251/JEPM1810028M
关键词: BakeryFiberPepperProductsWaste
原始语种摘要: By the application of processes of stabilization through drying, separation of seed and grinding of remaining placenta dietary fiber-rich powdered product was obtained from pepper (Capsicum annum L.) processing waste. Effects of dosing of pepper placenta-based supplement (1, 2 and 3%) on farinograph, extensograph and amylograph parameters, as well as test baking, were conducted in this study. Addition of pepper placenta-based supplement resulted in an increase of farinograph water absorption in obtaining of darker and more intensively colored bread crust and in smaller and more evenly distributed pores of breadcrumb. It also inhibited the firming of breadcrumb during bread shelf life. The main negative effects of the application of placenta-based supplement were the increase of dough...
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关键词翻译
关键词翻译
  • pepper 胡椒
  • farinograph 帝性记录
  • utilization 利用
  • bread 面包
  • supplement 附录
  • extensograph 伸长曲线仪
  • baking 烤干
  • amylograph 粘焙力测量器
  • dough 
  • annum 一年