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Rheological and fermentation properties of doughs and quality of breads from colored wheat varieties

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F25328859%3A_____%2F23%3AN0000004" target="_blank" >RIV/25328859:_____/23:N0000004 - isvavai.cz</a>

  • Alternative codes found

    RIV/62156489:43210/23:43923351 RIV/70883521:28110/23:63567098 RIV/62157124:16270/23:43880753

  • Result on the web

    <a href="https://www.cell.com/heliyon/pdf/S2405-8440(23)02325-3.pdf" target="_blank" >https://www.cell.com/heliyon/pdf/S2405-8440(23)02325-3.pdf</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.1016/j.heliyon.2023.e15118" target="_blank" >10.1016/j.heliyon.2023.e15118</a>

Alternative languages

  • Result language

    angličtina

  • Original language name

    Rheological and fermentation properties of doughs and quality of breads from colored wheat varieties

  • Original language description

    The objective of this study was to examine the rheological and fermentation behavior of doughs prepared from five different colored wheat varieties (black AF Zora, yellow KM 111-18, purple AF Jumiko, blue AF Oxana and red Vanessa - chosen as a standard), which contain polyphenolics in the outer layers of grains. Three wholemeal flour fractions (fine, semi-coarse and coarse) were used for each variety. The flour fractions differed in the particle size of the bran, the ash content and thus the phenolic compound content. The baking trials, texture and sensory analyses of breads were performed, to assess their overall acceptability.The coarser granulation of flour fractions, average hardness (8.5<12.6<20.2 N) and chewiness (584<796<1053 N) of breads increased, while other parameters: springiness (90>87>77%), cohesiveness (78>75>70%) and resilience (35>32>27%) decreased. Moreover, the increase in off-flavors was detected with higher bran content. Regarding the flour granulation, the fine fraction seemed to be the most suitable due to its high gas-retention capacity. The best products in terms of both dough and bread quality reached blue AF Oxana and yellow KM 111-18.Utilization of colored wheat in bakery industry may present a good strategy of providing value-added products to the consumers.

  • 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

    2023

  • Confidentiality

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

Data specific for result type

  • Name of the periodical

    Heliyon

  • ISSN

    2405-8440

  • e-ISSN

  • Volume of the periodical

    9

  • Issue of the periodical within the volume

    4

  • Country of publishing house

    GB - UNITED KINGDOM

  • Number of pages

    15

  • Pages from-to

    AN e15118

  • UT code for WoS article

    000998675800001

  • EID of the result in the Scopus database

    2-s2.0-85151889910