Amylograph characteristics of composite flours
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F09%3A00022236" target="_blank" >RIV/60461373:22330/09:00022236 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Amylograph characteristics of composite flours
Original language description
Influence of some non-traditional cereals (tritordeum, barley, corn, millet, buckwheat, soya, lupine and amaranth) on changes of the wheat flour gelatinization behaviour was evaluated by amylograph. Positive effect was brought by 10% addition for all samples evaluated, mostly on the specific bread volume. Higher 20% concentration of soya, lupine and amaranth was connected with negative influence on amylograph maximum and bread sensory features.
Czech name
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Czech description
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Classification
Type
D - Article in proceedings
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2009
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Article name in the collection
Proceedings of 36th International Conference of Slovak Society of Chemical Engineering
ISBN
978-80-227-3072-3
ISSN
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e-ISSN
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Number of pages
6
Pages from-to
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Publisher name
Slovak University of Technology
Place of publication
Bratislava
Event location
Tatranske Matliare
Event date
May 25, 2009
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
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