Faculty of AgriSciences - list of publicationsHelp


The following list contains all information available to the publication.

NURGOZHINA, Z K. -- SHANSHAROVA, D. -- ŠOTTNÍKOVÁ, V. -- ZHANABAYEVA, K K. -- YESSEYEVA, G K. The study of the bread quality of high nutritional value using grain mixtures. International Journal of Advanced Science and Technology. 2020. v. 29, no. 7, p. 1329--1338. ISSN 2005-4238.

Original name:
The study of the bread quality of high nutritional value using grain mixtures
Czech name:
Written by (author):
Z K Nurgozhina
Ing. Diana Shansharova, Ph.D.
doc. Ing. Viera Šottníková, Ph.D.
K K Zhanabayeva
G K Yesseyeva
Department:
Department of Food Technology
Kind of publication: article in a professional periodical
Periodical:
International Journal of Advanced Science and Technology
Nature of article:
paper
Volume no. (year):
29
Periodical number within the volume:
7
Year of publication: 2020
Starting page:
1329
Up to page:
1338
Number of pages:
10
Sub-specification:
článek je obsažen v databázi SCOPUS
UT code by Web of Science:
EID code by Scopus:
Form of publication:
printed version
Original language: English
Description in original language:
The article discusses the aspects of bread fortification by adding a grain mixture to bread, as well as ensuring the microbiological safety of sprouted grains by using sourdoughs as a disinfecting factor. In the preparation of the grain mixture, the chemical composition was taken into account depending on the dosage of the constituent grains and oilseeds. The composition of the grain mixture included flax and sprouted grains of wheat, rape and amaranth. A control sample of bread was a sample of bread without sprouted grains and without sourdough, the second sample was a sample with sprouted grains without sourdough, the following samples were compared with these two samples: bread using thick rye sourdough and using flax sourdough. Organoleptic indicators were determined on the basis of hedonic studies; baking, microbiological, physicochemical indicators of the obtained breads were also determined. Of particular importance are the data on antioxidant activity and the content of polyunsaturated fatty acids. A study was also conducted on the quality of bread during storage after baking for 6, 12 and 48 hours. Based on the data obtained, conclusions were drawn. As a result of the studies, it was found that the use of grain mixtures increased the nutritional value of the obtained samples, and the use of flax sourdough further increased the organoleptic, microbiological and physicochemical properties of bread.
Description in English:
Description in Czech:
Year of submission:
2020
Year of transmission:
RIV identification number:
 
Entry made by:
Last change:
06/15/2020 13:35 (Šárka Novotná)

Evaluation of publication:

1
2
3
4
5
        
1
2
3
4
5
bad
 
good
        
uninteresting
 
interesting
Assessed: 0Average score: -
        
Assessed: 0Average score: -
12
3
4
5
        
1
2
3
4
5
amateur
 
professional
        theoretical
 
practical
Assessed: 0
Average score: -
        Assessed: 0
Average score: -


Source specification:

International Journal of Advanced Science and Technology. Sandy Bay: ISSN 2005-4238.

Original name: International Journal of Advanced Science and Technology
Czech name:
Written by (author):
Kind of publication:
magazine
ISSN: 2005-4238
Country of publisher: Australia
Place of publishing: Sandy Bay
Publisher:
Science and Engineering Research Support Society
URL:
http://sersc.org/journals/index.php/ijast
Reviewed magazine:
no
Original language: English
Description in original language:
Description in English:
Description in Czech:
 
Entry made by:
Last change:
06/15/2020 13:35 (Šárka Novotná)

Evaluation of publication:

1
2
3
45
        
1
2345
bad
 
good
        
uninteresting
 
interesting
Assessed: 0Average score: -        
Assessed: 0
Average score: -
12
3
4
5
        
1234
5
amateur
 
professional        
theoretical
 
practical
Assessed: 0
Average score: -
        
Assessed: 0
Average score: -