Tamara Dapčević Hadnađev

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Valorization of hemp seed meal, a byproduct of hemp oil processing, was performed by measuring the distribution of nutritional and antinutritional compounds in different hemp seed meal fractions. According to chemical composition, two cotyledon-containing fractions (>180 and <180 μm) were significantly richer in protein (p < 0.05) (41.2% ± 0.04% and 44.4% ±(More)
The objective of this study was to model the influence of pregelatinized OSA starch (OSA), wheat gluten (Gl) and xylanase (Xyl) on breadmaking potential of barley flour by using response surface methodology. Addition of these ingredients had significant effect on specific bread volume, crust and crumb lightness, crumb texture, average cell size and crumb(More)
The purpose of this research was to gain an insight into the ability of the Glutopeak instrument to predict flour functionality for bread making, as well as to determine which of the Glutopeak parameters shows the best potential in predicting dough rheological behaviour and baking performance. Obtained results showed that GlutoPeak parameters correlated(More)
The objective of this study was to monitor the changes in the content of free amino groups during postharvest wheat and flour maturation. The content of free amino groups of wheat flour was analysed immediately after wheat harvest, after 50 days of wheat storage and after 14 days of flour storage varying by wet gluten samples incubation temperatures and(More)
BACKGROUND The aim of the present study was to investigate the ability of the small- and large-deformation fundamental rheological tests to monitor the changes during short-term post-harvest storage of wheat. RESULTS At the end of wheat storage period, wet gluten quantity decreased, while gluten index increased in comparison to those of freshly harvested(More)
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