Mixolab characteristics and rheological testing of non-fermented and fermented dough from wheat/hemp composites.

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F12%3A43894632" target="_blank" >RIV/60461373:22330/12:43894632 - isvavai.cz</a>
Alternative codes found
RIV/60461373:22810/12:43894632
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Mixolab characteristics and rheological testing of non-fermented and fermented dough from wheat/hemp composites.
Original language description
Rheological testing on Mixolab was perfored with wheat-hemp composites containing three hemp flour types (K1, K2, K3) in amounts 5, 10, 15 and 20%. Mixolab torque data demonstrated greater differences were attributed to substitution level than hemp flourtype. The most precise distinguishing of samples was observed during the mixing and starch retrogradation phases of the test. Significant relationships were verified between dough rheological features determined during fermentograph, maturograph, oven rise recorder and Mixolab readings (r = 0.75-0.90). Although link between specific bread volume and Mixolab five C's was weaker (r = 0.61-0.79), they could be predicted more precisely according to crumb penetration (r = 0.77-0.84).
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Project
<a href="/en/project/QI111B053" target="_blank" >QI111B053: New procedures in utilisation of agricultural products improving food quality, safety, competitiveness and consumer?s nutritional and health benefit.</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2012
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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