Hydrated chia seed efffect on wheat flour and bread technological quality

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F15%3A43900759" target="_blank" >RIV/60461373:22330/15:43900759 - 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

Hydrated chia seed efffect on wheat flour and bread technological quality

Original language description

Changes in chemical composition were described by common analytical methods and by rheological properties of non-fermented as well as leavened dough (extensigraph and maturograph tests, respectively). Leavened bread and cut out biscuits were prepared ina laboratory scale. Hydrated white and black chia seeds softly increased protein content and reversely their quality. Due to low amounts added (2.5% or 5.0%), changes in dough viscoelastic properties were small. Consumer quality worsening of both testedproducts was also of low significance, but fibre content increased about 50% compared to wheat control.

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

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2015

Confidentiality

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

Name of the periodical

Agricultural Engeneering International: CIGR Journal - Special issue 2015: 18th World Congress of CIGR

ISSN

1682-1130

e-ISSN

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Volume of the periodical

2015

Issue of the periodical within the volume

Special Issue 2015

Country of publishing house

JP - JAPAN

Number of pages

5

Pages from-to

259-263

UT code for WoS article

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EID of the result in the Scopus database

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