Evaluation of the baking quality of wheat flour mixtures with valuable genotypes
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027006%3A_____%2F13%3A00002782" target="_blank" >RIV/00027006:_____/13:00002782 - isvavai.cz</a>
Alternative codes found
RIV/25328859:_____/13:#0000754
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Evaluation of the baking quality of wheat flour mixtures with valuable genotypes
Original language description
Selected genotypes of non-traditional cereals were used to prepare flour mixtures with nutritional benefits over common wheat flour. Evaluation of mixtures intended for development of new bakery products with nutritional benefits showed following rheological characteristics: - comparison of mixing characteristics of blends with commercial wheat flour showed generally longer dough development time and dough stability - no of blends had obviously sticky dough. Bread made from some blends resulted in rather dense crumb (especially with barley), while some other ones resulted in rather sparse crumb - combination Citrus flour and Tapioszele wholemeal flour had highest specific volume
Czech name
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Czech description
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Classification
Type
D - Article in proceedings
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
<a href="/en/project/QI91B095" target="_blank" >QI91B095: Study and characterization of the cereals with high nutritive value for special bakery and pastry utilization.</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2013
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Article name in the collection
Proceedings of the 9th International Conference on Polysaccharides-Glycoscience
ISBN
978-80-86238-58-6
ISSN
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e-ISSN
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Number of pages
3
Pages from-to
128-130
Publisher name
Czech Chemical Society
Place of publication
Prague
Event location
Prague
Event date
Jan 1, 2013
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
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