Effect of the Dough Mixing Process on the Quality of Wheat and Buckwheat Proteins

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22310%2F17%3A43914486" target="_blank" >RIV/60461373:22310/17:43914486 - isvavai.cz</a>

Alternative codes found

RIV/60461373:22330/17:43914486

Result on the web

<a href="http://dx.doi.org/10.17221/220/2017-CJFS" target="_blank" >http://dx.doi.org/10.17221/220/2017-CJFS</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.17221/220/2017-CJFS" target="_blank" >10.17221/220/2017-CJFS</a>

Result language

angličtina

Original language name

Effect of the Dough Mixing Process on the Quality of Wheat and Buckwheat Proteins

Original language description

The changes in the structure of cereal proteins during the mixing of flour into dough was described and evaluated. Wheat gliadins and glutenins (gluten proteins) have unique physical properties and play an important role in breadmaking. The effect of mixing time on the formation and the structure of the gluten network was determined using scanning electron microscopy (SEM). Buckwheat flour (gluten-free) was used to compare the development of structure during the mixing process.

Czech name

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Czech description

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Type

J_imp - 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

Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2017

Confidentiality

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

Name of the periodical

Czech Journal of Food Science

ISSN

1212-1800

e-ISSN

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Volume of the periodical

35

Issue of the periodical within the volume

6

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

10

Pages from-to

522-531

UT code for WoS article

000419724100008

EID of the result in the Scopus database

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