HIGH-PROTEIN WHOLEMEAL BREAD FROM SPELT WHEAT
High-protein wholemeal bread of spelt wheat has increased the protein content for about 50% compared to standard wholemeal spelt bread, because his recipe changed and includes pea protein isolate in an amount of 8% on basis of flour. Supplement of pea protein isolate changes the fat and carbohydrate...
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| creator | ĆISALOV, JOVANA FILIPČEV, BOJANA NJEŽIĆ, ZVONKO BRLEK, TEA KOJIĆ, JOVANA JEVTIĆ-MUČIBABIĆ, RADA BODROŽA-SOLAROV, MARIJA ŠIMURINA, OLIVERA KRULJ, JELENA |
| description | High-protein wholemeal bread of spelt wheat has increased the protein content for about 50% compared to standard wholemeal spelt bread, because his recipe changed and includes pea protein isolate in an amount of 8% on basis of flour. Supplement of pea protein isolate changes the fat and carbohydrates content, significantly reducing their content in comparison to standard integral spelt bread. Thereby, the recipe, and method of production can not reduce the overall sensory quality of high-protein wholemeal spelt bread compared to standard wholemeal spelt bread, assessed by the expert panel.
Visokoproteinski integralni hleba od spelta pšenice ima povećan sadržaj proteina za oko 50% u odnosu na standardni integralni speltin hleb zato što je njegova receptura izmenjena i uključuje izolat proteina graška u količini od 8% na masu brašna. Dodatak proteina graška menja i sadržaj masti i ugljenih hidrata, značajno smanjujući njihov sadržaj u odnosu na standarni integralni speltin hleb. Pri tome, recepturom, a ni postupkom se ne umanjuje ukupni senzorski kvalitet visokoproteinskog integralnog hleba od spelta pšenice u odnosu na standardni integralni speltin hleb, ocenjen od strane ekspertskog panela. |
| format | Patent |
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Visokoproteinski integralni hleba od spelta pšenice ima povećan sadržaj proteina za oko 50% u odnosu na standardni integralni speltin hleb zato što je njegova receptura izmenjena i uključuje izolat proteina graška u količini od 8% na masu brašna. Dodatak proteina graška menja i sadržaj masti i ugljenih hidrata, značajno smanjujući njihov sadržaj u odnosu na standarni integralni speltin hleb. Pri tome, recepturom, a ni postupkom se ne umanjuje ukupni senzorski kvalitet visokoproteinskog integralnog hleba od spelta pšenice u odnosu na standardni integralni speltin hleb, ocenjen od strane ekspertskog panela.</description><language>eng ; srp</language><subject>BAKERY PRODUCTS ; BAKING ; EDIBLE DOUGHS ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRESERVATION THEREOF ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><creationdate>2017</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20171031&DB=EPODOC&CC=RS&NR=20150805A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,309,781,886,25568,76551</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20171031&DB=EPODOC&CC=RS&NR=20150805A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>ĆISALOV, JOVANA</creatorcontrib><creatorcontrib>FILIPČEV, BOJANA</creatorcontrib><creatorcontrib>NJEŽIĆ, ZVONKO</creatorcontrib><creatorcontrib>BRLEK, TEA</creatorcontrib><creatorcontrib>KOJIĆ, JOVANA</creatorcontrib><creatorcontrib>JEVTIĆ-MUČIBABIĆ, RADA</creatorcontrib><creatorcontrib>BODROŽA-SOLAROV, MARIJA</creatorcontrib><creatorcontrib>ŠIMURINA, OLIVERA</creatorcontrib><creatorcontrib>KRULJ, JELENA</creatorcontrib><title>HIGH-PROTEIN WHOLEMEAL BREAD FROM SPELT WHEAT</title><description>High-protein wholemeal bread of spelt wheat has increased the protein content for about 50% compared to standard wholemeal spelt bread, because his recipe changed and includes pea protein isolate in an amount of 8% on basis of flour. Supplement of pea protein isolate changes the fat and carbohydrates content, significantly reducing their content in comparison to standard integral spelt bread. Thereby, the recipe, and method of production can not reduce the overall sensory quality of high-protein wholemeal spelt bread compared to standard wholemeal spelt bread, assessed by the expert panel.
Visokoproteinski integralni hleba od spelta pšenice ima povećan sadržaj proteina za oko 50% u odnosu na standardni integralni speltin hleb zato što je njegova receptura izmenjena i uključuje izolat proteina graška u količini od 8% na masu brašna. Dodatak proteina graška menja i sadržaj masti i ugljenih hidrata, značajno smanjujući njihov sadržaj u odnosu na standarni integralni speltin hleb. Pri tome, recepturom, a ni postupkom se ne umanjuje ukupni senzorski kvalitet visokoproteinskog integralnog hleba od spelta pšenice u odnosu na standardni integralni speltin hleb, ocenjen od strane ekspertskog panela.</description><subject>BAKERY PRODUCTS</subject><subject>BAKING</subject><subject>EDIBLE DOUGHS</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PRESERVATION THEREOF</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2017</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZND18HT30A0I8g9x9fRTCPfw93H1dXX0UXAKcnV0UXAL8vdVCA5w9QkBSrk6hvAwsKYl5hSn8kJpbgZFN9cQZw_d1IL8-NTigsTk1LzUkvigYCMDQ1MDCwNTR0NjYtQAALP-JWc</recordid><startdate>20171031</startdate><enddate>20171031</enddate><creator>ĆISALOV, JOVANA</creator><creator>FILIPČEV, BOJANA</creator><creator>NJEŽIĆ, ZVONKO</creator><creator>BRLEK, TEA</creator><creator>KOJIĆ, JOVANA</creator><creator>JEVTIĆ-MUČIBABIĆ, RADA</creator><creator>BODROŽA-SOLAROV, MARIJA</creator><creator>ŠIMURINA, OLIVERA</creator><creator>KRULJ, JELENA</creator><scope>EVB</scope></search><sort><creationdate>20171031</creationdate><title>HIGH-PROTEIN WHOLEMEAL BREAD FROM SPELT WHEAT</title><author>ĆISALOV, JOVANA ; FILIPČEV, BOJANA ; NJEŽIĆ, ZVONKO ; BRLEK, TEA ; KOJIĆ, JOVANA ; JEVTIĆ-MUČIBABIĆ, RADA ; BODROŽA-SOLAROV, MARIJA ; ŠIMURINA, OLIVERA ; KRULJ, JELENA</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_RS20150805A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; srp</language><creationdate>2017</creationdate><topic>BAKERY PRODUCTS</topic><topic>BAKING</topic><topic>EDIBLE DOUGHS</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PRESERVATION THEREOF</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</topic><toplevel>online_resources</toplevel><creatorcontrib>ĆISALOV, JOVANA</creatorcontrib><creatorcontrib>FILIPČEV, BOJANA</creatorcontrib><creatorcontrib>NJEŽIĆ, ZVONKO</creatorcontrib><creatorcontrib>BRLEK, TEA</creatorcontrib><creatorcontrib>KOJIĆ, JOVANA</creatorcontrib><creatorcontrib>JEVTIĆ-MUČIBABIĆ, RADA</creatorcontrib><creatorcontrib>BODROŽA-SOLAROV, MARIJA</creatorcontrib><creatorcontrib>ŠIMURINA, OLIVERA</creatorcontrib><creatorcontrib>KRULJ, JELENA</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>ĆISALOV, JOVANA</au><au>FILIPČEV, BOJANA</au><au>NJEŽIĆ, ZVONKO</au><au>BRLEK, TEA</au><au>KOJIĆ, JOVANA</au><au>JEVTIĆ-MUČIBABIĆ, RADA</au><au>BODROŽA-SOLAROV, MARIJA</au><au>ŠIMURINA, OLIVERA</au><au>KRULJ, JELENA</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>HIGH-PROTEIN WHOLEMEAL BREAD FROM SPELT WHEAT</title><date>2017-10-31</date><risdate>2017</risdate><abstract>High-protein wholemeal bread of spelt wheat has increased the protein content for about 50% compared to standard wholemeal spelt bread, because his recipe changed and includes pea protein isolate in an amount of 8% on basis of flour. Supplement of pea protein isolate changes the fat and carbohydrates content, significantly reducing their content in comparison to standard integral spelt bread. Thereby, the recipe, and method of production can not reduce the overall sensory quality of high-protein wholemeal spelt bread compared to standard wholemeal spelt bread, assessed by the expert panel.
Visokoproteinski integralni hleba od spelta pšenice ima povećan sadržaj proteina za oko 50% u odnosu na standardni integralni speltin hleb zato što je njegova receptura izmenjena i uključuje izolat proteina graška u količini od 8% na masu brašna. Dodatak proteina graška menja i sadržaj masti i ugljenih hidrata, značajno smanjujući njihov sadržaj u odnosu na standarni integralni speltin hleb. Pri tome, recepturom, a ni postupkom se ne umanjuje ukupni senzorski kvalitet visokoproteinskog integralnog hleba od spelta pšenice u odnosu na standardni integralni speltin hleb, ocenjen od strane ekspertskog panela.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | BAKERY PRODUCTS BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS |
| title | HIGH-PROTEIN WHOLEMEAL BREAD FROM SPELT WHEAT |
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