RS20100132A - GLASS-FREE RICE BASED RICE AND HERBDE BAKES, WITH INCREASED CONTENT OF NATURAL ANTIOXIDATIVE MATERIALS, INTENDED FOR INDUSTRIAL PRODUCTION - Google Patents

GLASS-FREE RICE BASED RICE AND HERBDE BAKES, WITH INCREASED CONTENT OF NATURAL ANTIOXIDATIVE MATERIALS, INTENDED FOR INDUSTRIAL PRODUCTION

Info

Publication number
RS20100132A
RS20100132A RS20100132A RSP20100132A RS20100132A RS 20100132 A RS20100132 A RS 20100132A RS 20100132 A RS20100132 A RS 20100132A RS P20100132 A RSP20100132 A RS P20100132A RS 20100132 A RS20100132 A RS 20100132A
Authority
RS
Serbia
Prior art keywords
gluten
buckwheat
rice
flour
buckwheat flour
Prior art date
Application number
RS20100132A
Other languages
English (en)
Inventor
Marijana dr. SAKAČ
Ivana Mr. Sedej
Anamarija dr. MANDIĆ
Mladenka mr. PESTORIĆ
Aleksandra Dr. Torbica
Miroslav mr. HADNAĐEV
Aleksandra dr. MIŠAN
Original Assignee
Institut Za Prehrambene Tehnologije U Novom Sadu
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Institut Za Prehrambene Tehnologije U Novom Sadu filed Critical Institut Za Prehrambene Tehnologije U Novom Sadu
Priority to RS20100132A priority Critical patent/RS53724B1/sr
Publication of RS20100132A publication Critical patent/RS20100132A/en
Publication of RS53724B1 publication Critical patent/RS53724B1/sr

Links

Landscapes

  • Cereal-Derived Products (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Bezglutenski tvrdi keks na bazi pirinča i heljde prvenstveno je namenjen za ishranu obolelih od celijakije, ali zbog specifičnog sadržaja rutina I kvercetina pogodan je i preporučljiv i za ishranu ljudi sa kardiovaskularnim smetnjama, kao i zbog ukupne nutritivne vrednosti i zdravom delu populacije u cilju prevencije prethodno spomenutih poremećaja metabolizma.Na osnovu željenih teksturnih, senzornih i funkcionalnih osobina bezglutenskog tvrdog keksa kreiran je sirovinski sastav finalnog proizvoda, a koji čine pirinčano i belo heljdino brašno, biljna mast, šećer u prahu, med, sredstvo za narastanje (natrijum-hidrogen-karbonat), emulgator (ester diacetil vinske kiseline i monoglicerida), hidrokoloid (karboksimetilceluloza) i kuhinjska so.Funkcionalna svojstva proizvoda potiču od rutina, kvercetina i ukupnih prehrambenih vlakana, a nutritivna svojstva od aminokiselinskog sastava proteina i prisutnih mineralnih materija poreklom iz heljde, a koje se u proizvod unose u količinama koje zavise od vrste (belo heljdino brašno) i učešća heljdinog brašna u recepturi za dati bezglutenski tvrdi keks.U zavisnosti od sirovinskog sastava proizvoda definisan je industrijski tehnološki proces proizvodnje (izmenjen u odnosu na standardni za tvrdi keks od pšeničnog brašna), koji konačno omogućava dobijanje bezglutenskog tvrdog keksa na bazi pirinčanog i belog heljdinog brašna, sa dodatkom prirodnog hidrokoloida i sa povećanim sadržajem prirodnih antioksidativnih materija optimalnih senzornih svojstava u odnosu na željene.
RS20100132A 2010-03-23 2010-03-23 Bezglutenski tvrdi keks na bazi pirinča i heljde namenjen industrijskoj proizvodnji RS53724B1 (sr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RS20100132A RS53724B1 (sr) 2010-03-23 2010-03-23 Bezglutenski tvrdi keks na bazi pirinča i heljde namenjen industrijskoj proizvodnji

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RS20100132A RS53724B1 (sr) 2010-03-23 2010-03-23 Bezglutenski tvrdi keks na bazi pirinča i heljde namenjen industrijskoj proizvodnji

Publications (2)

Publication Number Publication Date
RS20100132A true RS20100132A (en) 2011-10-31
RS53724B1 RS53724B1 (sr) 2015-06-30

Family

ID=44906530

Family Applications (1)

Application Number Title Priority Date Filing Date
RS20100132A RS53724B1 (sr) 2010-03-23 2010-03-23 Bezglutenski tvrdi keks na bazi pirinča i heljde namenjen industrijskoj proizvodnji

Country Status (1)

Country Link
RS (1) RS53724B1 (sr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115812758A (zh) * 2023-02-09 2023-03-21 北京义利面包食品有限公司 增强发酵性能无麸质的主食面粉组合物及应用

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115812758A (zh) * 2023-02-09 2023-03-21 北京义利面包食品有限公司 增强发酵性能无麸质的主食面粉组合物及应用

Also Published As

Publication number Publication date
RS53724B1 (sr) 2015-06-30

Similar Documents

Publication Publication Date Title
Hager et al. Starch properties, in vitro digestibility and sensory evaluation of fresh egg pasta produced from oat, teff and wheat flour
Sakač et al. Antioxidant capacity, mineral content and sensory properties of gluten-free rice and buckwheat cookies
Rainero et al. Breadstick fortification with red grape pomace: Effect on nutritional, technological and sensory properties
BRPI0712324B8 (pt) Método para fabricar uma farinha de grão integral estabilizada e para fabricar um componente de farelo estabilizado
AR061773A1 (es) Produccion de productos alimenticios con contenido de grano entero
Salinas et al. Optimization of the formulation of nutritional breads based on calcium carbonate and inulin
Selmo et al. Technological quality of bread from rice flour with Spirulina.
RU2500109C1 (ru) Пищевая композиция для производства хрустящих ржано-пшеничных хлебцев
Yuksel Investigation of certain nutritional properties of noodle enriched with raw flaxseed
ITMI20060669A1 (it) Miscela integratrice per alimenti dietetici destinati ai celiaci
RS20100132A (en) GLASS-FREE RICE BASED RICE AND HERBDE BAKES, WITH INCREASED CONTENT OF NATURAL ANTIOXIDATIVE MATERIALS, INTENDED FOR INDUSTRIAL PRODUCTION
LT2010077A (en) Method for production of the extruded cereal product and the product
RU2523492C1 (ru) Способ производства хлеба функционального назначения
CN104366247A (zh) 一种燕麦馒头
RS20090143A (en) GLASS-FREE BREAD BASED ON RICE AND HERJDE, WITHOUT ADDITIVE ADDITIVES, AND WITH INCREASED CONTENT OF NATURAL ANTIOXIDATIVE MATERIALS
CN102972685A (zh) 一种蔬菜面条
Guerzoni et al. Fermentation as a tool to improve healthy properties of bread
CN105076948A (zh) 杂粮米粉的制备方法
PH22016000220Y1 (en) Pasta composition from kernel (zea mays indenata) and corn silk (stigma maydis l.)
PH22016000225Y1 (en) Pasta composition from corn kernel (zea mays indenata) and corn silk (stigma maydis l.)
Pal et al. Effect of chia seeds (Salvia hispanica) supplementation on buckwheat flour in the development of gluten free bread
Stoin et al. Studies regarding the obtaining of some bread varieties with a high content of dietary fiber
RS20100133A (en) Gingerbread gingerbread
Mir et al. Development of composite cereal flour noodles and their technological, antioxidant and sensory characterization during storage
PH22016000222U1 (en) Process of producing a pasta from corn kernel (zea mays indenata) and corn silk (stigma maydis l.)