Search Results - "Joanna Kaszuba"

Content of Phenolic Acids in the Grain of Selected Polish Triticale Cultivars and Its Products by Kaszuba, Joanna, Kapusta, Ireneusz, Posadzka, Zuzanna

“…The triticale grain has high nutritive value and good technological suitability. Triticale flour can be a valuable raw material for bread-making. The aim of…”
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The Content of Phenolic Acids and Flavonols in the Leaves of Nine Varieties of Sweet Potatoes ( Ipomoea batatas L.) Depending on Their Development, Grown in Central Europe by Krochmal-Marczak, Barbara, Cebulak, Tomasz, Kapusta, Ireneusz, Oszmiański, Jan, Kaszuba, Joanna, Żurek, Natalia

“…The aim of the study was the qualitative and quantitative analysis of the bioactive components present in the leaves of 9 sweet potato cultivars grown in the…”
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Assessment of the Application Possibilities of Dried Walnut Leaves (Juglans regia L.) in the Production of Wheat Bread by Pycia, Karolina, Pawłowska, Agata Maria, Kaszuba, Joanna

“…The main aim of this work was to assess the possibility of using dried walnut leaves (Juglans regia L.) in the production of wheat bread. In the developed…”
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Effect of Wheat and Barley Malt Addition on the Quality of the Baking Blend and Wheat Bread by Belcar, Justyna, Kaszuba, Joanna, Gorzelany, Józef

“…Wheat grain obtained from agricultural overproduction is stored for a long time in grain warehouses, which reduces its baking value. The aim of this study was…”
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Assessment of the Suitability of Flour Obtained from Mountain Rye Grain Milling and the Method of Dough Fermentation for the Production of Rye Bread by Kaszuba, Joanna, Czyż, Magdalena, Cebulak, Tomasz, Pycia, Karolina

“…Currently, there is an increase in consumer interest in food produced from raw materials from organic farming, which has an impact on the greater attention…”
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Culinary trails in popularizing ethnic cuisines by Jadwiga Topczewska, Jadwiga Lechowska, Joanna Kaszuba, Wanda Krupa

“…The aim of the article is to advance knowledge regarding the significant role played by culinary trail projects in promoting foods from ethnic groups residing…”
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Ground Ivy (Glechoma hederacea L.) as an Innovative Additive for Enriching Wheat Bread: Study on Flour Fermentation Properties, Dough Rheological Properties and Bread Quality by Pycia, Karolina, Pawłowska, Agata Maria, Posadzka, Zuzanna, Kaszuba, Joanna

“…The aim of the study was to assess the effect of water infusion of dried and crushed ground ivy (GH) on the fermentation properties of wheat flour (WF),…”
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Comparison of the Antioxidant and Sensorial Properties of Kvass Produced from Mountain Rye Bread with the Addition of Selected Plant Raw Materials by Kaszuba, Joanna, Jańczak-Pieniążek, Marta, Migut, Dagmara, Kapusta, Ireneusz, Buczek, Jan

“…Consumers' growing awareness of healthy nutrition results in an increase in demand for the production of beverages with health-promoting properties. An example…”
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Walnut Male Flowers ( Juglans regia L.) as a Functional Addition to Wheat Bread by Pycia, Karolina, Pawłowska, Agata Maria, Kaszuba, Joanna, Żurek, Natalia

“…The aim of this study is to assess the effect of adding dried and ground walnut male flowers to wheat flour on selected physicochemical and antioxidant…”
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Quality Assessment of Wheat Bread Incorporating Chia Seeds by Adamczyk, Greta, Ivanišová, Eva, Kaszuba, Joanna, Bobel, Inna, Khvostenko, Kateryna, Chmiel, Michał, Falendysh, Nataliia

“…The aim of this study was to develop a concept of production for wheat bread enriched with chia seeds and to examine selected physicochemical properties. The…”
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A Comparative Assessment of the Baking Quality of Hybrid and Population Wheat Cultivars by Jańczak-Pieniążek, Marta, Buczek, Jan, Kaszuba, Joanna, Szpunar-Krok, Ewa, Bobrecka-Jamro, Dorota, Jaworska, Grażyna

“…The study assessed the quality parameters of grain and flour, the rheological properties of dough and the quality of bread prepared from flour of hybrid…”
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Comparison of the baking value of wholegrain flours from different wheat types and pigmentation by Posadzka, Zuzanna, Pycia, Karolina, Kaszuba, Joanna

“…The aim of this study was to compare the baking value of wholegrain flours obtained from common wheat grain, spelt wheat grain and purple wheat grain, and to…”
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The effect of adding oat flour on the nutritional and sensory quality of wheat bread by Krochmal-Marczak, Barbara, Tobiasz-Salach, Renata, Kaszuba, Joanna

“…PurposeFlour from oat grain is characterised by a high content of protein and β-glucans, with a favourable amino acid composition and a substantial content of…”
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Influence of the Addition of Vital Wheat Gluten on Thermal and Rheological Properties of Triticale Flour by Pycia, Karolina, Kaszuba, Joanna, Posadzka, Zuzanna, Juszczak, Lesław

“…The aim of this study was to evaluate the effect of the addition of vital wheat gluten to triticale flour on its thermal and rheological properties. In the…”
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Bread making quality parameters of some Ukrainian and Polish triticale cultivars by Kaszuba, Joanna, Woś, Henryk, Shchipak, Gienadii V.

“…Grain, flour and bread quality parameters were investigated in one Polish and three Ukrainian triticale cultivars, selected as the most suitable for production…”
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Effect of bran addition on rheological properties of dough and quality of triticale bread by Kaszuba, Joanna, Jaworska, Grażyna, Krochmal‐Marczak, Barbara, Kogut, Barbara, Kuźniar, Piotr

“…The purpose of this study was to examine the effects of the addition of triticale bran on the production of triticale bread. This work assessed in detail the…”
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THE IMPORTANCE OF COLOUR AND TEXTURE IN THE DESIGN OF RESIDENTIAL INTERIORS, WITH A PARTICULAR FOCUS ON KITCHENS FOR THE VISUALLY IMPAIRED PEOPLE by KASZUBA, Joanna, SOBCZYŃSKA, Karolina

“…People with visual impairments make up a very large part of society. Elderly people, as well as children and young people, are affected by sight impairments…”
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Type of heat treatments on walnut fruits affects physicochemical content of walnut butter by Pycia, Karolina, Kapusta, Ireneusz, Jaworska, Grażyna, Kuźniar, Piotr, Kaszuba, Joanna

“…The experimental material was walnut butter obtained from walnut fruits subjected to baking, roasting, and heating in the microwave field. It was found that…”
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