Lupin addition effect on wheat, flour ang bread properties
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F09%3A00022248" target="_blank" >RIV/60461373:22330/09:00022248 - 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
Lupin addition effect on wheat, flour ang bread properties
Original language description
Effect of 10, 20 and 30% of lupine substitute on commercial wheat flour properties was observed. The farinograph water absorption was higher compared to standard, but extensigraph and alveograph results were affected by dough structure weakening. Amylogram maximum dropped about a half on 400 AU. Specific bread volume rose according to lupine addition as well as dough stickliness. Crumb colour was influenced positively, and overall sensory bread profiles were acceptable.
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 5th International Technical Symposium on Food Processing, Monitoring Technology in Bioprocesses and Food Quality Management
ISBN
978-3-00-028811-1
ISSN
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e-ISSN
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Number of pages
6
Pages from-to
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Publisher name
Leibniz - Institut für Agrartechnik
Place of publication
Postdam
Event location
Potsdam
Event date
Aug 31, 2009
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
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