Image analysis - comparison of recipe composition effect

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F12%3A43894638" target="_blank" >RIV/60461373:22330/12:43894638 - isvavai.cz</a>
Alternative codes found
RIV/60461373:22810/12:43894638
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Image analysis - comparison of recipe composition effect
Original language description
Recipe comparison included flour comprises from wheat fine one and wheat, rye, barley, oat and corn wholemeals (10%-50%), and the second set with fine archaic wheat types (spelt, dicoccum, spring wheat, one with purple grain) and millet. In the forst case, the largest texture changes were caused by 50% of corn wholemeal in recipe, when cell density increased to 30 cell/cm2 and MCA reversely decreased to 0.87 mm2. On the other hand, wheat wholemeal fortification did not caused such serious crumb appearance variation due to similar protein structures. Further, a major influence of spelt flour was observed (23% decrease in cell density and 77% increase in the MCA).
Czech name
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Czech description
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Publication year
2012
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
20th International Congress of Chemical and Process Engineering
ISBN
978-80-905035-1-9
ISSN
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e-ISSN
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Number of pages
4
Pages from-to
1-4
Publisher name
Orgit, s.r.o.
Place of publication
Praha
Event location
Praha
Event date
Aug 25, 2012
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
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