Evaluation of non-fermented dough from wheat/barley/hemp composites

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F18%3A43914156" target="_blank" >RIV/60461373:22330/18:43914156 - 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

Evaluation of non-fermented dough from wheat/barley/hemp composites

Original language description

Basic wheat-barley flour premixes (70:30 and 50:50) were enhanced by 5% and 10% of dehulled and hulled seeds wholemeal or by 2 types of hemp fine flour. Barley flour (BF) decreased both protein content and quality approximately about 1.5% and 50%, respectively. In blends, hemp fine flour containing recovered protein level back. BF lowered amylases activity about 20-25% in maximum; hemp product had no significant effect. Farinograph water absorption was magnified by additions of both alternative flour. Considerable shortening of dough stability and decrease of resistance against over-mixing occurred for all flour tri-composites. Extensigraph dough elasticity increased and extensibility diminished. After dough resting taking 30 min, extensigraph energy of the control sample fell from 141 cm2 to a half as barley flour portion increased. Into cereal composites, hemp products demonstrated reversal tendencies. BF lowered water suspension viscosity, but hemp wholemeal H4 and especially fine hemp flour H7 caused a recovery of amylograph maxima to level comparable with wheat control. Correlation analysis confirmed analytical and rheological data agreement – the extensigraph elasticity or energy could be predicted according to the Zeleny value, or the amylograph maximum according to the Falling number (r = 0.79, 0.90, and 0.65, respectively; P = 99.9%).

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/QI111B053" target="_blank" >QI111B053: New procedures in utilisation of agricultural products improving food quality, safety, competitiveness and consumer?s nutritional and health benefit.</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

Scientia Agriculturae Bohemica

ISSN

0582-2343

e-ISSN

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Volume of the periodical

49

Issue of the periodical within the volume

2

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

9

Pages from-to

118-126

UT code for WoS article

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EID of the result in the Scopus database

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