Open AccessThe content of buckwheat flour in wheat bread
Author(s) -
Đorđe Psodorov,
Đura Vujić,
Marijana Ačanski,
Kristian Pastor,
Radojka N. Razmovski,
Snežana Kravić
Publication year - 2014
Publication title -
acta periodica technologica/acta periodica technologica
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.134
H-Index - 15
eISSN - 2406-095X
pISSN - 1450-7188
DOI - 10.2298/apt1445079p
Subject(s) - food science , wheat flour , composition (language) , chemistry , wheat bread , carbohydrate , biochemistry , philosophy , linguistics
Seven samples of bread were prepared in a special way. Samples were made of a mixture of wheat and buckwheat flour in defined proportions. Carbohydrates from crumbs of bread were derivatized with BSTFA and analyzed by GC-MS. Multivariate analysis was applied. The purpose of this study was not the identification and quantification of carbohydrate composition. The results demonstrated a clear relation between the carbohydrate composition of the bread samples and the type of flour used for their production.[Projekat Ministarstva nauke Republike Srbije, br. TR 31066 i br. III 46005