Two Chenopodium species – effect on dough proofing and bread quality

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F19%3A43917757" target="_blank" >RIV/60461373:22330/19:43917757 - isvavai.cz</a>
Result on the web
<a href="https://www.backtechnik-online.de/abo0/keinabonet.html" target="_blank" >https://www.backtechnik-online.de/abo0/keinabonet.html</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.23789/1869-2303-2019-1-4" target="_blank" >10.23789/1869-2303-2019-1-4</a>

Result language
angličtina
Original language name
Two Chenopodium species – effect on dough proofing and bread quality
Original language description
Contrasting effect of quinoa and canahua wholemeals on wheat flour quality, addition dosages 10 and 20 wt.% were tested. Both non-traditional materials lowered protein baking quality (Zeleny sedimentation), and present dietary fibre increased the Falling number. The maturograph tests did not show difference in the optimal proofing times, but in terms of maximal dough volumes during both tests (which were somewhat higher for the wheatcanahua flour composites). Besides this, dough volumes within the third stage of fermentation simulated on the oven-rise apparatus decided about baking trial results; in this regard, wheat-canahua flour composites reached statistically better results. All gained data together with sensory scores pointed to maximal tolerable quinoa or canahua dosage up to 15 wt.%.
Czech name
—
Czech description
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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
2019
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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