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
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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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
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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