Properties of composite flours with the addition of different types of germinated grains

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027006%3A_____%2F18%3A00005015" target="_blank" >RIV/00027006:_____/18:00005015 - 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
Properties of composite flours with the addition of different types of germinated grains
Original language description
Addition of germinated seeds of different plant species affected wheat flour quality and changed Mixolab parametres curve during mixing (dough development and stability), during protein weakening (C2) and also affected almost all parameters related to starch characteristics (C3, difference between the points C3 and C4; C4, C5, difference between the points C4 and C5). On the other side addition of germinated seeds of nutritionally valuable species shows a natural way of changing the nutritional quality of wheat flour and have considerable potential in the production novel healthy foods. Impact of addition of germinated seeds to wheat flour on technological and chemical characteristics needs more future research.
Czech name
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Czech description
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Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2018
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
Proceedings of the 14th International Conference on Polysaccharides-Glycoscience
ISBN
978-80-86238-80-7
ISSN
2336-6796
e-ISSN
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Number of pages
3
Pages from-to
149-151
Publisher name
Czech Chemical Society
Place of publication
Praha
Event location
Praha
Event date
Jan 1, 2018
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
000468165000030

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