The effect of elevated amylose content on starch digestibility and technological quality of bakery products

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027006%3A_____%2F17%3A00004173" target="_blank" >RIV/00027006:_____/17:00004173 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
The effect of elevated amylose content on starch digestibility and technological quality of bakery products
Original language description
Wheat flour composites with different content of high amylose starch from maize were prepared. Flour composites were evaluated by rheological tests (alveograph, extensograph and farinograph). Starch digestion was characterized as rapidly digestible starch, slowly digestible starch and resistant starch content in bread and rolls baked from composites. The elevated amylose content cause decrease in starch digestion but it harms technological quality.
Czech name
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Czech description
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Project
<a href="/en/project/QJ1310219" target="_blank" >QJ1310219: Wheat with specific starch composition and features for food and non-food purposes</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2017
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
Proceedings of the 13th International Conference on Polysaccharides-Glycoscience
ISBN
978-80-86238-74-6
ISSN
2336-6796
e-ISSN
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Number of pages
4
Pages from-to
100-103
Publisher name
Czech Chemical Society
Place of publication
Praha
Event location
University of Chemistry and Technology Prague
Event date
Jan 1, 2017
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
000424398900022

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