Comparison of selected nutritional parameters and physico-chemical properties of new types of wholegrains flours

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027006%3A_____%2F19%3A00005629" target="_blank" >RIV/00027006:_____/19:00005629 - 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
Comparison of selected nutritional parameters and physico-chemical properties of new types of wholegrains flours
Original language description
Presented study was focused on comparison of various physico-chemical and nutritional properties of two types of special wholegrain flour from wheat and buckwheat. As expected, buckwheat flour surpassed wheat in certain nutritional parameters, such as antioxidant activity and total phenolic content. Polyphenols are biologically active substances with significant health promoting properties. Very fine granulation of special wholegrain flours showed better technological behavior during breadmaking in comparison with standard wholegrain flours.
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
2019
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
Proceedings of the 15th International Conference on Polysaccharides-Glycoscience
ISBN
978-80-88307-04-4
ISSN
2336-6796
e-ISSN
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Number of pages
4
Pages from-to
77-80
Publisher name
Czech Chemical Society
Place of publication
Praha
Event location
Praha
Event date
Jan 1, 2019
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
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