Quality of composite wheat/barley/hemp flour evaluation

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F13%3A43896987" target="_blank" >RIV/60461373:22330/13:43896987 - 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
Quality of composite wheat/barley/hemp flour evaluation
Original language description
Influence of 30% or 50% of barley flour and 5% or 10% of hemp flour of conventional or organic quality on wheat flour rheological and pasting properties was evaluated. By barley flour, protein content decreased; protein quality fell up to 33% due to bothalternative materials incorporation. Gluten net dilution was proved by farinograph development time shortening and weakening of composite dough. Dough machinability (elasticity, extensibility) was worsened unequivocally ? extensigraph energy was decreased to one-half and one-third, comparing wheat premixes with 30% or 50% of barley; effect of both tested hemp flour types was insignificant.
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
214-217
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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