The comparison of different milling processes on structure and properties of flour
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F16%3A43902963" target="_blank" >RIV/60461373:22330/16:43902963 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
The comparison of different milling processes on structure and properties of flour
Original language description
Modern approach of milling technology consists in production of a high dietary fibre flour, wholemeal or flour with a low extent of damaged starch. The aim of this work was to compare the effect of traditional and modern milling on nutritional properties of rye, barley and oat flours. The correlation between damaged starch provided by amperometry and absorption were found in bread rye flours. Microscopy showed the exact view on structure of analysed flours.
Czech name
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Czech description
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Classification
Type
D - Article in proceedings
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
V - Vyzkumna aktivita podporovana z jinych verejnych zdroju
Others
Publication year
2016
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
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
2
Pages from-to
218-219
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
000388249900052