Influence of RS3 resistant starch on the properties of home-made wheat bread.

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F16%3A43901785" target="_blank" >RIV/60461373:22330/16:43901785 - 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
Influence of RS3 resistant starch on the properties of home-made wheat bread.
Original language description
Bread is a traditional component of human diet. High fibre breds have certain negative attributes like reduced loaf volume, dark colour, poor mounthfeel, and masking of flavour which paved the way for using resistant starch. The aim of this study was the evaluation of impacts on properties of dough, resistant starch content, physicyl and sensory atributes of bread when wheat flour was substituated by 5 - 25% Hi-maize. RS 3stches offer anxciting new potential as a food ingredient since it is gennerally stable to heat treatments.
Czech name
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Czech description
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Project
<a href="/en/project/QJ1310219" target="_blank" >QJ1310219: Wheat with specific starch composition and features for food and non-food purposes</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2016
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
Bonding traditon with innovation
ISBN
978-83-942794-1-7
ISSN
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e-ISSN
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Number of pages
1
Pages from-to
33
Publisher name
Institute of Animal Reproduction and Research of the Polish Academy of sciences in Olsztyn
Place of publication
Olsztyn
Event location
Osztyn
Event date
Sep 12, 2016
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
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