Wheat/Rice Composite Flour for Bread and Biscuit
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F10%3A00024437" target="_blank" >RIV/60461373:22330/10:00024437 - 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
Wheat/Rice Composite Flour for Bread and Biscuit
Original language description
Changes of technological quality of wheat flour were studied in relation to partial replacement by white rice (WR, 0-30% with step of 5%). WR lowered water absorption up to 10%, but multiplied dough stability in dependence on the level added. Probably due to smaller starch particles of WR in comparison to wheat one, amylograph maxima increased significantly. Worsen of cakes with WR was found commonly, but at the substitution of 5% level specific volume increased about ca 10%.
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
2010
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Article name in the collection
Chemické listy
ISBN
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ISSN
0009-2770
e-ISSN
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Number of pages
1
Pages from-to
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Publisher name
Česká chemická společnost
Place of publication
Praha
Event location
Praha
Event date
Jan 1, 2010
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
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