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001-es BibID:	BIBFORM079248
Első szerző:	Győri Zoltán (vegyész)
Cím:	Findings on the Making of Triticale and Wheat-Based Low Calorie Flour / Zoltán Gyori
Dátum:	2018
Megjegyzések:	By means of this triticale experiment we determined the chemical composition (protein, wet gluten, gluten index, Zeleny number, Hagberg number, fiber, ash, fat, carbohydrate, mineral content) and rheological properties (alveograph, amylograph, extensograph, compression of bread) of triticale flour. The approximately 20% gluten content justified the addition of wheat flour to triticale flour in proportion of 10% - 50%, thus increasing the volume of the produced bread. The 50% - 50% ratio produced a bread that was 10% bigger in volume than the loaf made of only triticale flour. Our other aim was to produce a bread characterized by the ratio 1/3, 1/3, 1/3, mixed with a premix (?) that had a low carbohydrate content. As a result, the calorie content of the obtained bakery products were significantly reduced. Their glycemic indices were lower and the sugar absorption dynamics were more favourable than those of traditional products.
Tárgyszavak:	Agrártudományok Növénytermesztési és kertészeti tudományok idegen nyelvű folyóiratközlemény külföldi lapban Triticale Wheat Flour Bread Composition
Megjelenés:	EC Nutrition. - 13 : 3 (2018), p. 113-125. -
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