Effect of golden and brown linseed fibre on wheat flour pasting, dough properties and bread quality

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F18%3A43914114" target="_blank" >RIV/60461373:22330/18:43914114 - isvavai.cz</a>

Result on the web

<a href="http://dx.doi.org/10.1556/0806.45.2017.063" target="_blank" >http://dx.doi.org/10.1556/0806.45.2017.063</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1556/0806.45.2017.063" target="_blank" >10.1556/0806.45.2017.063</a>

Result language

angličtina

Original language name

Effect of golden and brown linseed fibre on wheat flour pasting, dough properties and bread quality

Original language description

Wheat flour was replaced by 2.5 or 5.0% of two golden and one brown linseed fibre types. Amylases activity and protein technological quality were affected softly, evaluated by Falling Number and Zeleny sedimentation tests. Linseed fibre suported extensigraph elasticity of non-fermented dough, but energy as area under curve decreased. Using amylograph and Rapid Vico Analyser, results clearly shown increse of viscosity, confirming hydrophilic character of linseed fibre. In a form of fermented dough, composite samples partially differed in behaviour during maturograph test. Viscoelastic properties change were determined in a small extend, thus they did not invoke provable differences in bread specific volume within a whole specimens set. Noticeable worsening occured in bread buns vaulting, as the linseed fibre portion increased. All recipe modifications were considered as acceptable for common consumers.

Czech name

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Czech description

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Type

J_ost - Miscellaneous article in a specialist periodical

CEP classification

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OECD FORD branch

10700 - Other natural sciences

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

2018

Confidentiality

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

Name of the periodical

CEREAL RESEARCH COMMUNICATIONS

ISSN

0133-3720

e-ISSN

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Volume of the periodical

46

Issue of the periodical within the volume

1

Country of publishing house

HU - HUNGARY

Number of pages

10

Pages from-to

114-123

UT code for WoS article

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EID of the result in the Scopus database

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