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001-es BibID:	BIBFORM103809
Első szerző:	Kántor Andrea (élelmiszerbiztonsági és -minőségi mérnök)
Cím:	Determination of nutritional parameters of different cereal flours' bread / Andrea Kántor, Loránd Alexa, Emőke Papp-Topa, Béla Kovács, Nikolett Czipa
Dátum:	2018
Megjegyzések:	Scientific Researches in Food Production (1)(2018)(Debrecen) Bread is an important source of food for human species. This product is a source of carbohydrates, proteins, dietary fibers, vitamins, micronutrients and antioxidants. In this study, the nutritional parameters (dry matter-, protein-, fat-, ash-, flavonoid-and TP content) of 16 breads were examined. The breads were made from the following flours: 1-wheat flour 55, 2-wheat flour 80, 3-bio whole wheat flour, 4-graham wheat flour, 5-light rye flour, 6-whole grain rye flour, 7- fine rice flour, 8-whole grain fine brown rice flour, 9-white spelt wheat flour, 10-whole spelt wheat flour, 11-oat flour, 12-oatmeal flour, 13-corn flour, 14-sorghum flour, 15-barley flour, 16-millet flour. There was no significant difference in the dry matter content. In the protein content, the highest values (>8%) were measured in breads which were made from wheat and millet flours. These values depend on the protein content of the flour. The fat content of breads did not exceed 1.3% in any case. The result is also influenced by the raw material and flour. The ash content of the products was between 1.64-2.72%. There are several factors that influence this. The flavonoid and TP contents showed wide ranges. The highest value for both parameters was measured in the sorghum bread, and the lowest was found in the fine rice flour bread. However, it is important to note that the TPC and flavonoid values of samples 3, 4, 5, 6, 10, 11, 14 and 15 were high compared to the others. This test was important for the selection of the four types of flour that we would use for further research based on the appearance, behaviour and nutritional parameters of the finished breads.
Tárgyszavak:	Agrártudományok Élelmiszertudományok nem besorolt egyéb
További szerzők:	Alexa Loránd (1993-) (élelmiszerbiztonsági és -minőségi mérnök) Topa Emőke (1986-) (Élelmiszerbiztonsági- és minőségi mérnök) Kovács Béla (1963-) (okleveles vegyész, angol szakfordító) Czipa Nikolett (1980-) (környezetgazdálkodási agrármérnök)
Internet cím:	Intézményi repozitóriumban (DEA) tárolt változat
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