Effect of chestnut and acorn flour on wheat / wheat-barley flour properties and bread quality
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F19%3A43915594" target="_blank" >RIV/60461373:22330/19:43915594 - isvavai.cz</a>
Result on the web
<a href="https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/529" target="_blank" >https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/529</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.7455/ijfs/8.1.2019.a4" target="_blank" >10.7455/ijfs/8.1.2019.a4</a>
Alternative languages
Result language
angličtina
Original language name
Effect of chestnut and acorn flour on wheat / wheat-barley flour properties and bread quality
Original language description
Additions of barley flour alone or with combination of chestnut and acorn flour (30%; 30+5%; 30+10%) was aimed at increase of dietary fibre content (DF) in wheat bread. In this regard, enhancement by acorn flour elevated the DF in a higher extent compared to arly or chestnut ones (total DF up to 7.80%). Increasing portion of gluten-free non-traditional raw materials also influenced flour suspensions pasting and rheological properties of non-fermented dough during amylograph, farinograph and extensigraph tests. Related to the wheat flour, technological potential as analytical characteristics Falling Number and Zeleny value decreased nearly to 30%. Water absorption increased about 2 percent points, mainly by chestnut flour enhancement. All applied non-traditional raw materials slowed dough development, but the dough softening degree differed according to combination tested. Dough viscoelastic behaviour was worsened (mainly parameter energy), depending on the type and the addition of the non-traditional products. Changes of suspension structure were reflected in maximum viscosity, which became lower during the amylograph test. A significant worsening of the buns specific volume as well as vaulting corresponded with a partial dilution of the gluten supporting net. The highest addition of the chestnut flour caused a decrease to more than one half compared to the wheat bread. Principal component analysis confirmed role of some rheological parameters and especially of specific bread volume as a key for sample distinguishing. In terms of wheat flour and bread quality, influence of barley flour dominated over the chestnut or the acorn one.
Czech name
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Czech description
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Classification
Type
J<sub>SC</sub> - Article in a specialist periodical, which is included in the SCOPUS database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
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)
Others
Publication year
2019
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
International Journal of Food Studies
ISSN
2182-1054
e-ISSN
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Volume of the periodical
8
Issue of the periodical within the volume
1
Country of publishing house
AT - AUSTRIA
Number of pages
17
Pages from-to
41-57
UT code for WoS article
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EID of the result in the Scopus database
2-s2.0-85065593490