Study the influence of dry gluten upon the quality of barley flour bread

CHOCHKOV, Rosen; KARADZHOV, Grozdan

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dc.contributor.author	CHOCHKOV, Rosen
dc.contributor.author	KARADZHOV, Grozdan
dc.date.accessioned	2019-11-12T17:09:21Z
dc.date.available	2019-11-12T17:09:21Z
dc.date.issued	2012
dc.identifier.citation	CHOCHKOV, Rosen, KARADZHOV, Grozdan. Study the influence of dry gluten upon the quality of barley flour bread. In: Modern technologies, in the food industry–2012: proc. of the intern. conf., November 1–3, 2012. Chişinău, 2012, vol. 1, pp. 283-287. ISBN 978-9975-80-645-9.	en_US
dc.identifier.isbn	978-9975-80-645-9
dc.identifier.uri	http://repository.utm.md/handle/5014/6729
dc.description.abstract	The effect of dry gluten on quality of bread with barley flour was studied. All samples with dry gluten have a high ratio H/ D compared to that of the control bread. With increasing of dry gluten quantity the both volume at formed and bottom bread increase. Dry gluten also increase the specific volume of the samples at all levels. The results of sensory analysis using hedonic rating showed that with addition of 10 and 15 % dry gluten the disadvantages of gluten free bread is reduced to an acceptable level. Increasing the quantity of dry gluten causes an increase bread volume, and the bread specific volume.	en_US
dc.language.iso	en	en_US
dc.publisher	Tehnica UTM	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	barley flour	en_US
dc.subject	bread	en_US
dc.subject	dry gluten	en_US
dc.subject	quality	en_US
dc.title	Study the influence of dry gluten upon the quality of barley flour bread	en_US
dc.type	Article	en_US