Evaluation of wheat composite flours with hemp, teff a chia

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F14%3A43896939" target="_blank" >RIV/60461373:22330/14:43896939 - isvavai.cz</a>
Result on the web
—
DOI - Digital Object Identifier
—

Result language
angličtina
Original language name
Evaluation of wheat composite flours with hemp, teff a chia
Original language description
Wheat flour composites with hemp, teff and chia grinded seeds were evaluated by farinograph, amylograph and mixolab tests. Extent of rheological features change depends on added plant material. Correspondingly to addition level, increase of water absorption and dough time development was observed. Starch amylograph characteristics are connected more with added components than their amount. According to mixolab curves, influence of tested recipe was reflected mainly in starch retrogradation. In case of hemp addition and comparison between wheat and H20 samples, extent of C54 values is equal to 0.24 N?m. Comparability of farinograph or amylograph features and mixolab ones was confirmed by cluster analysis.
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
—

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
2014
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Similar results(10)