The content of buckwheat flour in wheat bread | Zendy

Djordje Psodorov | Zendy; Djura Vujić | Zendy; Marijana Ačanski | Zendy; Kristian Pastor | Zendy; Radojka Razmovski | Zendy; Snežana Kravić | Zendy

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The content of buckwheat flour in wheat bread

Author(s) -

Djordje Psodorov,

Djura Vujić,

Marijana Ačanski,

Kristian Pastor,

Radojka Razmovski,

Snežana Kravić

Publication year - 2014

Publication title -

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

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