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%3A43894639" target="_blank" >RIV/60461373:22330/12:43894639 - isvavai.cz</a>
Alternative codes found
RIV/60461373:22810/12:43894639
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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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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Publication year
2012
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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