Flax fibre - evaluation of bread, cookies and pasta

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F16%3A43902940" target="_blank" >RIV/60461373:22330/16:43902940 - 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
Flax fibre - evaluation of bread, cookies and pasta
Original language description
Flax fiber is commercial food supplement presented by good nutritional values (saccharides 2.4%, proteins 32.0%, fat 16.6%, TDF 45.2%, IDF 37.9% and SDF 7.3%). Two types of yellow and brown samples, differing in granulation, were tested in form of wheat composites (additions 2.5% and 5.0%) by using the Farinograph, the Extensigraph and the RVA apparatuses. Fortification of different flax fiber significantly affected all rheological dough features, also Falling Number and Zeleny test values.
Czech name
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Czech description
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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

Article name in the collection
PROCEEDINGS OF THE 12TH INTERNATIONAL CONFERENCE ON POLYSACCHARIDES-GLYCOSCIENCE, 2016
ISBN
978-80-86238-59-3
ISSN
2336-6796
e-ISSN
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Number of pages
3
Pages from-to
153-155
Publisher name
Česká společnost chemická
Place of publication
Praha
Event location
Praha
Event date
Oct 19, 2016
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
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