Composite flours - starch and bread characteristics

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F12%3A43894641" target="_blank" >RIV/60461373:22330/12:43894641 - isvavai.cz</a>
Alternative codes found
RIV/60461373:22810/12:43894641
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Composite flours - starch and bread characteristics
Original language description
Wheat flour as a basic material for bread can be fortificated by different cereals (named as composite flours) with the aims to obtain comparable cereal product quality with higher nutrition value. Influence of two non-traditional cereals (hemp, teff with 5 - 20 % addition) on changes of the wheat flour gelatinization behavior was evaluated. The impacts of these components on bread characteristics were described according to internal methods (the baking test) and the design of crumb was also evaluated.
Czech name
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Czech description
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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

Article name in the collection
Proceedings of the 8th International Conference on Polysaccharides-Glycoscience
ISBN
978-80-86238-28-9
ISSN
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e-ISSN
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Number of pages
4
Pages from-to
86-89
Publisher name
Česká chemická společnost
Place of publication
Praha
Event location
Praha
Event date
Nov 28, 2012
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
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