Characteristics of bread and biscuit made with wheat and rice flour composites

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F15%3A43900719" target="_blank" >RIV/60461373:22330/15:43900719 - 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
Characteristics of bread and biscuit made with wheat and rice flour composites
Original language description
Changes in technological quality of wheat flour were studied in relation to its partial replacement (5, 10, 15, 20, 25 or 30%) by white rice flour (RF). In dependence on level added, RF lowered water absorption up to about 10%. Dough stability was multiplied reversely as well as its overmixing tolerance. Baking quality of flour composites was worsened owing to changes in dough elasticity and extensibility. Composite dough behaviour during fermentation tests was by RF influenced equivocally. Bread volume 70:30 was lowered of to a half, affecting also crumb softness. Quality changes of biscuits containing RF were smaller in extent.
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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