Flax - evaluation of composite flour and using in cereal products

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F16%3A43902882" target="_blank" >RIV/60461373:22330/16:43902882 - isvavai.cz</a>

Result on the web

<a href="http://dx.doi.org/10.5219/594" target="_blank" >http://dx.doi.org/10.5219/594</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.5219/594" target="_blank" >10.5219/594</a>

Result language

angličtina

Original language name

Flax - evaluation of composite flour and using in cereal products

Original language description

Two types of yellow and brown linseed, differing in granulation, were tested in form of wheat flour composites (additions 2.5% and 5.0%) by using the Farinograph, the Extensigraph and the Rapid Visco Analyser (RVA) apparatuses. Additions of brown and yellow flax fibre significantly affected Falling Number and Zeleny test values. Curves of farinograph were differed according to flax fibre type - finer flax (better terminology) granulation meant somewhat stronger negative changes in dough stability and dough softening degree. Results of extensigraph test demonstrated changes in dough elasticity and extensibility due to lowering of gluten protein content. Appearance of the RVA profiles was verifiably different, reflecting diverse wheat and flax polysaccharides, added dietary fibre type and its granulation. Due to that, bread volume and shape was lowered up to one-half in case of golden flax composites. Similar tendencies with smaller negative influence caused the brown linseed. Fibre from flax is used for technical (textile) use, but linseed dietary fibre addition affected quality of laboratory prepared cut-offbiscuits and dried pasta differently, showing a dependence on the fibre type, granulation as well as addition level. Sensory profiles of all mentioned product types were acceptable. ? 2016 Potravinarstvo.

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/QJ1510274" target="_blank" >QJ1510274: Production and complex gentle processing of flaxseed and its application in new functional foods</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

Name of the periodical

Potravinárstvo

ISSN

1338-0230

e-ISSN

—

Volume of the periodical

10

Issue of the periodical within the volume

1

Country of publishing house

SK - SLOVAKIA

Number of pages

8

Pages from-to

287-294

UT code for WoS article

—

EID of the result in the Scopus database

2-s2.0-84977080714