Technological and nutritional aspect of different hemp types addition: comparison of flour and wholemeal effect

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F15%3A43900758" target="_blank" >RIV/60461373:22330/15:43900758 - 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

Technological and nutritional aspect of different hemp types addition: comparison of flour and wholemeal effect

Original language description

Substituting 5%-20%wheat flour, five hemp products (3 commercial hemp flour types, hulled/dehulled hemp wholemeal) significantly increased both protein and dietary fibre contents, verified by the SRC profiles. Smaller bread volume and worse shape were evaluated as the amount of hemp flour gradually increased; wholemeal form had rather a positive effect. Correspondingly, crumb firmness measured by penetration test was found approximately half for hemp flour composite bread than for the hemp wholemeal ones.

Czech name

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Czech description

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Type

J_x - 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

Name of the periodical

Croatian Journal of Food Science and Technology

ISSN

1847-3466

e-ISSN

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Volume of the periodical

7

Issue of the periodical within the volume

2

Country of publishing house

HR - CROATIA

Number of pages

8

Pages from-to

68-75

UT code for WoS article

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EID of the result in the Scopus database

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