Baking value of wheat-fonio flour composites

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F18%3A43914162" target="_blank" >RIV/60461373:22330/18:43914162 - 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
Baking value of wheat-fonio flour composites
Original language description
Three different addition levels of commercial fonio flour (2.5, 5.0, 10.0%) were mixed with wheat flour to explore four pasting, dough rheological behaviour, and bread quality. During farinograph test, fonio flour addition clearly shortened wheat dough stability (from 12.0 up to 3.5 min). Extensigraph data were influenced equivocally. Viscosity profiles determined using of Amylograph and Rapid Visco Analyser, corresponded together (peak viscosities 2263 (control), 2348, 2367, 2381 mPa∙s). During fermentograph, maturograph, and oven-spring tests, composite dough variants exhibited higher dough volumes (+20% in average). Bread volume has risen by 2.5% fonio flour dosage only (from 337 to 402 ml/100 g); specific volumes of more enhanced variants were comparable to control. Crumb penetration corresponded to specific bread volume, rising from 12.6 mm to 22.3 mm. Fonio wholemeal did not affected bread sensory profiles. Principal component analysis pointed to higher baking potential of wheat-fonio composite 95:5.
Czech name
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Czech description
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Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2018
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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