Quinoa - wholemeal flour for cereal products
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F11%3A43893138" target="_blank" >RIV/60461373:22330/11:43893138 - 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
Quinoa - wholemeal flour for cereal products
Original language description
Quinoa wholemeal was tested for laboratory preparation of bread and pasta, at substitution levels 10-30 % and 10-50%, respectively. Dough viscoelastic behaviour was affected in dough development time shortening, in degrese of softening increase and in extensigraph energy decrease. Bread with 30% of quinoa reached approx. 66% of standard bread volume, but its sensory profile was unacceprable owing to non-typical flavour. Pasta dough machineability did not digger from standard, reversely an incerease of water absorption up to 20% was registred. Also for pasta, colour got darker and non-pleasant by-taste has intensified.
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
2011
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 CIGR Symposium "Towards a Sustainable Food Chain"
ISBN
978-2-7466-3203-5
ISSN
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e-ISSN
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Number of pages
4
Pages from-to
1-4
Publisher name
ONIRIS - Nantes Atlantic College of Veterinary Medicine, Food Science and Engineering
Place of publication
Nantes
Event location
Nantes
Event date
Apr 18, 2011
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
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