Effect of hydrated chia seed on characteristics of wheat flour

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F14%3A43899285" target="_blank" >RIV/60461373:22330/14:43899285 - 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
Effect of hydrated chia seed on characteristics of wheat flour
Original language description
Commercial wheat flour was blended with hydrated white and brown chia seeds. Changes in chemical composition was described by common analytical proves, and rheological properties of non-fermented as well as leavened dough was completely evaluated (by farinograph, amylograph and fermentograph, respectively). Leavened bread or cookies were prepared in a laboratory scale. Both chia type softly increased protein content and reversely their quality. Due to low amounts added, changes in dough viscoelastic properties were small. Consumer quality worsening of both tested products was also of low significance.
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
2014
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
Proceedings of the 10th International Conference on Polysaccharides - Glycoscience
ISBN
978-80-86238-70-8
ISSN
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e-ISSN
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Number of pages
3
Pages from-to
45-47
Publisher name
Česká chemická společnost
Place of publication
Praha
Event location
Praha
Event date
Oct 22, 2014
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
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