Wheat/barley/hemp composite ? starch and bread characteristics

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F13%3A43896986" target="_blank" >RIV/60461373:22330/13:43896986 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Wheat/barley/hemp composite ? starch and bread characteristics
Original language description
Analytical and rheological parameters of wheat composites with 30% or 50% of barley flour substituted by 5% or 10% of dehulled or hulled hemp flour were evaluated. Combination of barley and hemp flour effected on starch characteristics in term of viscosity lowering to compare of wheat suspension. Similar impact on FN and sodium carbohydrate SRC values was described. Decreased of bread specific volume by means of barley flour was improved by wholemeal from the dehulled hemp seed in 10% addition.
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
2013
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
Proceedings of the 9th International Conference on Polysaccharides-Glycoscience
ISBN
978-80-86238-58-6
ISSN
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e-ISSN
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Number of pages
4
Pages from-to
124-127
Publisher name
Czech chemical society
Place of publication
Praha
Event location
Praha
Event date
Nov 6, 2013
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
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