All

What are you looking for?

All
Projects
Results
Organizations

Quick search

  • Projects supported by TA ČR
  • Excellent projects
  • Projects with the highest public support
  • Current projects

Smart search

  • That is how I find a specific +word
  • That is how I leave the -word out of the results
  • “That is how I can find the whole phrase”

Influence of technological processing of wheat grain on starch digestibility and resistant starch content

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F16%3A43902075" target="_blank" >RIV/60461373:22330/16:43902075 - isvavai.cz</a>

  • Alternative codes found

    RIV/00027006:_____/16:00003640

  • Result on the web

    <a href="http://onlinelibrary.wiley.com/doi/10.1002/star.201500162/epdf" target="_blank" >http://onlinelibrary.wiley.com/doi/10.1002/star.201500162/epdf</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.1002/star.201500162" target="_blank" >10.1002/star.201500162</a>

Alternative languages

  • Result language

    angličtina

  • Original language name

    Influence of technological processing of wheat grain on starch digestibility and resistant starch content

  • Original language description

    The grain of six standard wheat cultivars and one high-amylose wheat cultivar was ground and milled to produce common white flour used to prepare bread, biscuits and wafers. Changes in rapidly and slowly digestible starch (RDS and SDS), resistant starch (RS) and fibre caused by different milling and by the preparation of bakery products were observed. Depending on the milling process, RDS ranged from 28.3 to 32.4% of dry matter and SDS from 18.3 to 35.2%. The preparation of bakery products increased RDS by 30?80% to the detriment of SDS. RS comprised on average 6.6% of ground grain, 3.9% of wheat flour and 3.5, 5.9 and 1.0% of bread, biscuits and wafers, respectively. Variance amongst standard wheat cultivars was low, with only the high-amylose wheat showing unique technological and nutritional properties. RS and total starch (TS) were measured using two different methods. TS determinations correlated closely, although the linear regression varied amongst the different matrices. The correlation between RS values measured by the two methods was loose, and no significant linear regression was found. The article brings new information on variability in starch digestibility in cereal products depending on wheat cultivar used for production. Â? 2016 The Authors. Starch/St?currency signrke Published by Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim.

  • Czech name

  • Czech description

Classification

  • Type

    J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

  • CEP classification

    GM - Food industry

  • OECD FORD branch

Result continuities

  • 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)

Others

  • Publication year

    2016

  • Confidentiality

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

Data specific for result type

  • Name of the periodical

    Starch/Stärke

  • ISSN

    0038-9056

  • e-ISSN

  • Volume of the periodical

    68

  • Issue of the periodical within the volume

    7-8

  • Country of publishing house

    DE - GERMANY

  • Number of pages

    10

  • Pages from-to

    593-602

  • UT code for WoS article

    000380158500003

  • EID of the result in the Scopus database

    2-s2.0-84977855136