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Influence of milk products on fermented dough properties

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F06%3A00016467" target="_blank" >RIV/60461373:22330/06:00016467 - isvavai.cz</a>

  • Result on the web

  • DOI - Digital Object Identifier

Alternative languages

  • Result language

    angličtina

  • Original language name

    Influence of milk products on fermented dough properties

  • Original language description

    Two samples of wheat flour from year harvests 2003 and 2004 were used for comparison of four milk product influences on fermented dough properties and baking test results. For testing, there were used two milk components and two milk substitutes (N-1: milk, N-2: palmy fat) in additions 1, 2 and 3% (based on flour). Measurement of fermented dough according to standard recipe (without milk product addition) was performed on Fermentograph SJA (Sweden) to characterize properties of flour used. Standard bread had a similar specific volume, nearly 330 ml/100g. Both two milk products and also N-1 have not affected fermentation process seriously, but they slightly lowered specific bread volumes, and increased bread crumb firmness. N-2 has heightened values offermented dough parameters together with specific bread volume, and crumb firmness decreased. On average, volume of bread with N-2 was approximately 315 ml/100g; with the others milk products 295 ml/100g. Bread crumb penetrations in the s

  • Czech name

    Vliv mléčných produktů na vlastnosti fermentovaného těsta

  • Czech description

    Vliv čtyř druhů mléčných produktů na fermentační vlastnosti těsta a pečiva byl sledován pro pšeničné mouky ze ročníků sklizně 2003 a 2004. Spíše negativní působení sušeného mléka (5a 14 % tuku) na měrný objem a vlastnosti kůrky pečiva nebyl potvrzen přídavky mléčných náhrad s mléčným a palmovým tukem. Vlastnosti pečiva také průkazně závisí na kvalitě pšeničné mouky jako hlavní recepturní složky.

Classification

  • Type

    J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

  • CEP classification

    GM - Food industry

  • OECD FORD branch

Result continuities

  • Project

  • Continuities

    Z - Vyzkumny zamer (s odkazem do CEZ)

Others

  • Publication year

    2006

  • Confidentiality

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

Data specific for result type

  • Name of the periodical

    Getreidetechnologie

  • ISSN

    0367-4177

  • e-ISSN

  • Volume of the periodical

    60

  • Issue of the periodical within the volume

    2

  • Country of publishing house

    DE - GERMANY

  • Number of pages

    6

  • Pages from-to

    161-166

  • UT code for WoS article

  • EID of the result in the Scopus database