The baking potential of wheat-fonio flour composites evaluated by Mixolab

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F19%3A43915595" target="_blank" >RIV/60461373:22330/19:43915595 - isvavai.cz</a>

Alternative codes found

RIV/60461373:22810/19:43915595

Result on the web

<a href="http://www.maso-international.cz/download/20171-43-48.pdf" target="_blank" >http://www.maso-international.cz/download/20171-43-48.pdf</a>

DOI - Digital Object Identifier

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Result language

angličtina

Original language name

The baking potential of wheat-fonio flour composites evaluated by Mixolab

Original language description

Wheat-fonio flour composites were blended in ratios of 97.5:2.5, 95:5 and 90:10 wt. % using commercial types of both cereal materials, thanks to which the dietary fibre content was elevated stepwise. The basic analytics of the tested composites were depicted by the Zeleny sedimentation test and the Falling Number test, the results of which were not affected by the given enhancement. Mixolab apparatus was employed to evaluate flour rheological behaviour, and the results obtained were statistically compared to laboratory bread-baking test results. During the kneading phase of the Mixolab proof at constant water addition, the increasing fonio portion in the flour composites shortened the time taken to reach consistency maximum softly, clearly lowered this maximum and varied dough stability. Bread volume rose only at a 2.5% fonio flour dosage (from 337 to 402 ml∙100 g-1). Higher fonio dosages did not influence specific volumes negatively as compared to the control. Crumb softness as penetration depth corresponded to specific bread volume, and all tested variants demonstrated acceptable sensory profiles. Principal component analysis pointed to connection of the Mixolab features primarily to protein characteristics and behaviour. Furthermore, higher baking potential was statistically proven for a wheat-fonio composite of 95:5; this composite flour could be considered a compromise between dough machinability, consumer quality and the nutritional benefit of fonio.

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

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2019

Confidentiality

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

Name of the periodical

Maso International

ISSN

1805-5281

e-ISSN

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Volume of the periodical

7

Issue of the periodical within the volume

1

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

6

Pages from-to

44-48

UT code for WoS article

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EID of the result in the Scopus database

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