The Mixolab parameters of composite wheat/hemp flour and their relation to quality features

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F15%3A43899105" target="_blank" >RIV/60461373:22330/15:43899105 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.1016/j.lwt.2014.07.034" target="_blank" >http://dx.doi.org/10.1016/j.lwt.2014.07.034</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.lwt.2014.07.034" target="_blank" >10.1016/j.lwt.2014.07.034</a>

Result language
angličtina
Original language name
The Mixolab parameters of composite wheat/hemp flour and their relation to quality features
Original language description
Rheological properties of composites from wheat and 3 hemp flour types were characterized by mixolab test. Also basic baking quality parameters were determined (protein content, Zeleny's value, Falling Number) and specific bread volume). Within mixolab torque profiles, greater differences were attributed to substitution level than hemp flour type. Samples distinguishing was observed during the mixing and starch retrogradation phases of the test. Composite dough behavior has fully corresponded with baking quality features in both C1 (maximum at mixing) and C2 (protein weakening) points and C3-C2 difference (starch gelatinization rate) (r between -0.92 and 0.83).
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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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
2015
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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