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Influence of baking on anthocyanin content in coloured-grain wheat bread

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F25328859%3A_____%2F20%3AN0000007" target="_blank" >RIV/25328859:_____/20:N0000007 - isvavai.cz</a>

  • Alternative codes found

    RIV/60460709:41210/20:81934

  • Result on the web

    <a href="https://www.agriculturejournals.cz/publicFiles/210_2020-PSE.pdf" target="_blank" >https://www.agriculturejournals.cz/publicFiles/210_2020-PSE.pdf</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.17221/210/2020-PSE" target="_blank" >10.17221/210/2020-PSE</a>

Alternative languages

  • Result language

    angličtina

  • Original language name

    Influence of baking on anthocyanin content in coloured-grain wheat bread

  • Original language description

    The composition and degradation of anthocyanins in blue and purple grain wheat during bread production were investigated using the HPLC-MS/MS method. The most abundant anthocyanins were delphinidin-3-rutinoside (blue grain wheat), cyanidin-3-glucoside, and peonidin-3-glucoside (purple grain wheat). Peonidin-3-glucoside was also the most stable during grain treatment while delphinidin-3-glucoside had the greatest loss. Both blue and purple grain anthocyanins decreased significantly during bread production to 41.81% and 70.10% after baking, respectively, and to 24.21% and 60.00% after short-term storage, respectively. The blue grain wheat anthocyanins were lost mostly during baking, but in the purple grain wheat, the greatest decrease occurred during dough production. Despite the higher degradation, the blue grain wheat still showed higher anthocyanins content.

  • Czech name

  • Czech description

Classification

  • Type

    J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database

  • CEP classification

  • OECD FORD branch

    21101 - Food and beverages

Result continuities

  • Project

    <a href="/en/project/QK1910343" target="_blank" >QK1910343: New Wheat Characters to Improve Adaptation Potential in Global Change Environment</a><br>

  • Continuities

    P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Others

  • Publication year

    2020

  • Confidentiality

    S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Data specific for result type

  • Name of the periodical

    PLANT SOIL AND ENVIRONMENT

  • ISSN

    1214-1178

  • e-ISSN

    1805-9368

  • Volume of the periodical

    66

  • Issue of the periodical within the volume

    8

  • Country of publishing house

    CZ - CZECH REPUBLIC

  • Number of pages

    6

  • Pages from-to

    381-386

  • UT code for WoS article

    000568708600002

  • EID of the result in the Scopus database

    2-s2.0-85090529988