PHYSICO-CHEMICAL PROPERTIES OF WHOLEMEAL FLOUR AND SOURDOUGH PREPARED FROM A NEW FOOD BARLEY VARIETY

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F25328859%3A_____%2F17%3AN0000037" target="_blank" >RIV/25328859:_____/17:N0000037 - isvavai.cz</a>
Alternative codes found
RIV/60461373:22330/17:43914466
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
PHYSICO-CHEMICAL PROPERTIES OF WHOLEMEAL FLOUR AND SOURDOUGH PREPARED FROM A NEW FOOD BARLEY VARIETY
Original language description
Wholemeal barley flour from AF Cesar® (a new cultivated hulless variety for food uses) was analysed and used to prepare special barley sourdoughs at different temperatures and selected lactobacilli in pilot scale. Chemical composition, physical properties and antifungal activity of wholemeal flour was determined. Profile of volatile compounds and organic acids were analysed in these sourdoughs. The effect of milling and fermentation process was evaluated.
Czech name
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Czech description
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Project
<a href="/en/project/QJ1610202" target="_blank" >QJ1610202: The development of novel crops to produce of food products with higher nutritional value</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

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
225-228
Publisher name
University of Chemistry and Technology Prague
Place of publication
Praha
Event location
Praha
Event date
Nov 8, 2017
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
000424398900054

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