Changes in Baking Quality of Composite Wheat/Hemp Flour Detected by Means of Mixolab

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F13%3A43894627" target="_blank" >RIV/60461373:22330/13:43894627 - isvavai.cz</a>
Alternative codes found
RIV/60461373:22810/13:43894627
Result on the web
<a href="http://dx.doi.org/10.1556/CRC.2012.0033" target="_blank" >http://dx.doi.org/10.1556/CRC.2012.0033</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1556/CRC.2012.0033" target="_blank" >10.1556/CRC.2012.0033</a>

Result language
angličtina
Original language name
Changes in Baking Quality of Composite Wheat/Hemp Flour Detected by Means of Mixolab
Original language description
The quality of wheat-hemp composites of three hemp types (substitutions 5, 10, 15 and 20%) was characterised by the mixolab rheological test. A stronger effect on Mixolab torque data was proved for substitution level than hemp flour type; the second factor differentiating tested hemp types just during mixing and starch retrogradation phases of the test. Correlation analysis confirmed relationships between mixolab and rheological parameters related both to protein properties (i.e. to farinograph and extensigraph features) and starch or starch gel properties (i.e. to amylograph ones). Bread specific volume could be predicted by all five C's, indicating its significant relationships to gluten strength, protein weakening as well as starch retrogradation.
Czech name
—
Czech description
—

Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
—

Publication year
2013
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Similar results(10)