Method for Obtaining of Bread From a Flour Mixture of Wheat, Oats, Rye, Barley and Triticale
The objective of the study is to establish a method of preparing bread mixes of wheat, rye, oats, barley and triticale with rye sourdough. It investigated the physicochemical, fatty acid and mineral composition of wheat, oats, rye, barley and triticale flour. There were a series of attempts to test...
| Published in: | Растениевъдни науки |
|---|---|
| Main Authors: | , , , , |
| Format: | Article |
| Language: | Bulgarian |
| Published: |
Agricultural academy
2015-10-01
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| Subjects: | |
| Online Access: | https://agriacad.eu/ojs/index.php/bjcs/article/view/3438 |
| _version_ | 1848759142325420032 |
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| author | Nadka Mihalkova Silviya Ivanova Gabriela Marinova Valentin Batchvarov Petya Parvanova |
| author_facet | Nadka Mihalkova Silviya Ivanova Gabriela Marinova Valentin Batchvarov Petya Parvanova |
| author_sort | Nadka Mihalkova |
| collection | DOAJ |
| container_title | Растениевъдни науки |
| description |
The objective of the study is to establish a method of preparing bread mixes of wheat, rye, oats, barley and triticale with rye sourdough. It investigated the physicochemical, fatty acid and mineral composition of wheat, oats, rye, barley and triticale flour. There were a series of attempts to test laboratory baking bread mixes with acid sourdough. Detected is a flow chart of the fermentation of the dough. They were examined quality indicators of bread after each firing. Organoleptic assessment is carried out of bread.
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| format | Article |
| id | doaj-art-4e44d59ecbf6476586b0038d1265e353 |
| institution | Directory of Open Access Journals |
| issn | 0568-465X 2534-9848 |
| language | Bulgarian |
| publishDate | 2015-10-01 |
| publisher | Agricultural academy |
| record_format | Article |
| spelling | doaj-art-4e44d59ecbf6476586b0038d1265e3532025-10-13T18:48:12ZbulAgricultural academyРастениевъдни науки0568-465X2534-98482015-10-01525Method for Obtaining of Bread From a Flour Mixture of Wheat, Oats, Rye, Barley and TriticaleNadka Mihalkova0Silviya Ivanova1Gabriela Marinova2Valentin Batchvarov3Petya Parvanova4Institute of Cryobiology and Food Technologies – Sofia, Agricultural Academy, BulgariaInstitute of Cryobiology and Food Technologies – Sofia, Agricultural Academy, BulgariaInstitute of Cryobiology and Food Technologies – Sofia, Agricultural Academy, BulgariaInstitute of Cryobiology and Food Technologies – Sofia, Agricultural Academy, BulgariaInstitute of Cryobiology and Food Technologies – Sofia, Agricultural Academy, Bulgaria The objective of the study is to establish a method of preparing bread mixes of wheat, rye, oats, barley and triticale with rye sourdough. It investigated the physicochemical, fatty acid and mineral composition of wheat, oats, rye, barley and triticale flour. There were a series of attempts to test laboratory baking bread mixes with acid sourdough. Detected is a flow chart of the fermentation of the dough. They were examined quality indicators of bread after each firing. Organoleptic assessment is carried out of bread. https://agriacad.eu/ojs/index.php/bjcs/article/view/3438barley; bread; oats; rye; sourdough; triticale; wheat |
| spellingShingle | Nadka Mihalkova Silviya Ivanova Gabriela Marinova Valentin Batchvarov Petya Parvanova Method for Obtaining of Bread From a Flour Mixture of Wheat, Oats, Rye, Barley and Triticale barley; bread; oats; rye; sourdough; triticale; wheat |
| title | Method for Obtaining of Bread From a Flour Mixture of Wheat, Oats, Rye, Barley and Triticale |
| title_full | Method for Obtaining of Bread From a Flour Mixture of Wheat, Oats, Rye, Barley and Triticale |
| title_fullStr | Method for Obtaining of Bread From a Flour Mixture of Wheat, Oats, Rye, Barley and Triticale |
| title_full_unstemmed | Method for Obtaining of Bread From a Flour Mixture of Wheat, Oats, Rye, Barley and Triticale |
| title_short | Method for Obtaining of Bread From a Flour Mixture of Wheat, Oats, Rye, Barley and Triticale |
| title_sort | method for obtaining of bread from a flour mixture of wheat oats rye barley and triticale |
| topic | barley; bread; oats; rye; sourdough; triticale; wheat |
| url | https://agriacad.eu/ojs/index.php/bjcs/article/view/3438 |
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