Features of flour composites based on the wheat or wheat-barley flour combined with acorn and chestnut

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F18%3A43915588" target="_blank" >RIV/60461373:22330/18:43915588 - isvavai.cz</a>

Alternative codes found

RIV/60461373:22810/18:43915588

Result on the web

<a href="http://dx.doi.org/10.17508/CJFST.2018.10.1.16" target="_blank" >http://dx.doi.org/10.17508/CJFST.2018.10.1.16</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.17508/CJFST.2018.10.1.16" target="_blank" >10.17508/CJFST.2018.10.1.16</a>

Result language

angličtina

Original language name

Features of flour composites based on the wheat or wheat-barley flour combined with acorn and chestnut

Original language description

To elevate dietary fibre content in wheat bread, additions of barley flour were tested (30%) alone, and in combination with 5% or 10% of chestnut and acorn flour. Acorn flour elevated dietary fibre content more effectively than the chestnut flour did (TDF up to 7.8%). Non-gluten nature of proteins in non-traditional raw materials also affected farinograph, extensograph and amylograph features, used for predicting bakery procedure. Technological parameters (Falling Number, Zeleny sedimentation value) decreased to nearly 30% compared to the wheat flour. Water absorption increased about 2% in total, especially owing to the chestnut presence in the composite flour. All three alternative crops slowed dough development, but the dough softening degree depended on their combination. Viscoelastic behaviour has worsened (mainly parameter extensograph energy), depending on the type and the addition of the non-traditional products in the tested mixtures. Changes of suspension structure were reflected in maximum viscosity, which became lower during the amylograph test. A significant worsening of the buns specific volume and vaulting reflected a partial dilution of the gluten network of the dough. The highest addition of the chestnut flour in the recipe caused a decrease to less than one half compared to the wheat product. By the principal component analysis, some rheological parameters, together with specific bread volume, were identified as principal for sample distinguishing. In terms of wheat flour and bread quality, barley flour addition in the mixtures had a prevailing effect on the tested tri-composites.

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

21101 - Food and beverages

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

Croatian Journal of Food Science and Technology

ISSN

1847-3466

e-ISSN

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Volume of the periodical

10

Issue of the periodical within the volume

1

Country of publishing house

HR - CROATIA

Number of pages

9

Pages from-to

89-97

UT code for WoS article

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EID of the result in the Scopus database

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