prikaz prve stranice dokumenta Browning development in bakery products enriched with food industry by-products
  Download
PDF 936.69 KB
Scientific paper - Original scientific paper
Browning development in bakery products enriched with food industry by-products
In: Proceedings of the 8th International Congress Flour - Bread '15 [and] 10th Croatian Congress of Cereal Technologists. / Koceva Komlenić, Daliborka; Jukić, Marko (Ed.). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2016. pp. 55-65. urn:nbn:hr:109:943910
Lukinac, Jasmina; Jukić, Marko; Čačić Kenjerić, Frane; Kolak, Paola; Efendić, Tamara; Koceva Komlenić, Daliborka

Linked objects
Flour - Bread '15 : Proceedings of the 8th International Congress Flour - Bread '15 | Book

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Lukinac, J., Jukić, M., Čačić Kenjerić, F., Kolak, P., Efendić, T. & Koceva Komlenić, D. (2016). Browning development in bakery products enriched with food industry by-products. In D. Koceva Komlenić, (Ed.), M. Jukić, (Ed.), Proceedings of the 8th International Congress Flour - Bread '15 [and] 10th Croatian Congress of Cereal Technologists (pp. 55-65). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:943910

Lukinac, Jasmina, et al. "Browning development in bakery products enriched with food industry by-products." Proceedings of the 8th International Congress Flour - Bread '15 [and] 10th Croatian Congress of Cereal Technologists, edited by Daliborka Koceva Komlenić, edited by Marko Jukić, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2016, pp. 55-65. https://urn.nsk.hr/urn:nbn:hr:109:943910

Lukinac, Jasmina, Marko Jukić, Frane Čačić Kenjerić, Paola Kolak, Tamara Efendić and Daliborka Koceva Komlenić. "Browning development in bakery products enriched with food industry by-products." In Proceedings of the 8th International Congress Flour - Bread '15 [and] 10th Croatian Congress of Cereal Technologists, 55-65. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2016. Accessed 2024 December 23. https://urn.nsk.hr/urn:nbn:hr:109:943910

Lukinac, J., et al. (2016) 'Browning development in bakery products enriched with food industry by-products', in Koceva Komlenić, D. (ed.), Jukić, M. (ed.), Proceedings of the 8th International Congress Flour - Bread '15 [and] 10th Croatian Congress of Cereal Technologists, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Osijek, pp. 55-65. Available at: https://urn.nsk.hr/urn:nbn:hr:109:943910 (Accessed 23 December 2024)

Lukinac J, Jukić M, Čačić Kenjerić F, Kolak P, Efendić T, Koceva Komlenić D. Browning development in bakery products enriched with food industry by-products. In: D. Koceva Komlenić, ed., M. Jukić, ed. Proceedings of the 8th International Congress Flour - Bread '15 [and] 10th Croatian Congress of Cereal Technologists. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek; 2016. Pp. 55-65. [cited 2024 December 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:943910

J. Lukinac, M. Jukić, F. Čačić Kenjerić, P. Kolak, T. Efendić and D. Koceva Komlenić, "Browning development in bakery products enriched with food industry by-products", Proceedings of the 8th International Congress Flour - Bread '15 [and] 10th Croatian Congress of Cereal Technologists, D. Koceva Komlenić and M. Jukić, Eds. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2016. [Online] Available at: https://urn.nsk.hr/urn:nbn:hr:109:943910 [Accessed: 23 December 2024]

Metadata
Title (english)Browning development in bakery products enriched with food industry by-products
AuthorJasmina Lukinac
AuthorMarko Jukić
AuthorFrane Čačić Kenjerić
AuthorPaola Kolak
AuthorTamara Efendić
AuthorDaliborka Koceva Komlenić
EditorDaliborka Koceva Komlenić
EditorMarko Jukić
Author's institutionJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
During baking, the formation of colour is due to the Maillard reaction, and caramelization of sugars. The formation of colour in bakery products during baking is widely known as browning. As well as baking, the development of browning in bakery products is a simultaneous heat and mass transfer process that occurs mostly in a non-ideal system under non-ideal conditions. Besides the major influence of this phenomenon on the initial acceptance of products by consumers, it is the responsible for other relevant changes occurring in food during baking, i.e. production of flavour and aroma compounds, formation of toxic products (e.g. acrylamide), and decrease of nutritional value of proteins. The present work investigates the effect of some dietary fibers from different origins (apple pomace (AP), brewers' spent grain (BSG)) on the bread crust and crumb colour changes during baking. AP, as inexpensive and primary by- product of apple juice and cider production, is a good source of dietary fibers, polyphenols and pectin. BSG is the major by-product of the brewing industry and a good source of protein, cellulose, noncellulosic polysaccharides, chiefly arabinoxylans and lignin. Because of that, the aim of this study was to investigate the effect of AP and BSG addition (5, 10 and 15 %) on bread crust and crumb colour. Colour was measured using a colorimeter. Lightness, redness and yellowness of bread samples fortified with different percentages of BSG were measured as L*, a* and b* value respectively. The change in dark colour was due to the incorporation of AP and BSG. L* value decreased with the increase of addition of AP and BSG. In contrast a* and b* values increased with increasing AP and BSG addition respectively. Colour measurement data indicated that samples with addition dietary fibers (AP and BSG) were darker. Total colour change (ΔE) and browning index (BI) increased proportionally to dietary fibers addition, with more pronounced change in samples with AP addition.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review
Publication versionPublished version
Publication titleProceedings of the 8th International Congress Flour - Bread '15 [and] 10th Croatian Congress of Cereal Technologists
Series titleFlour - Bread
Numberingpp. 55-65
p-ISSN1848-2562
URN:NBNurn:nbn:hr:109:943910
Publication2016
ConferenceTitle: 8th International Congress Flour - Bread '15 [and] 10th Croatian Congress of Cereal Technologists
Acronym: Flour - Bread
Location: Opatija, Croatia
Start date: 2015-10-29
End date: 2015-10-30
Assembly type: Poster
Type of resourceText
PublisherJosip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
Publishing placeOsijek
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2019-06-10 13:47:27