Effect of quinoa and canahua milled products on viscosity profiles of composite flour

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F19%3A43919180" target="_blank" >RIV/60461373:22330/19:43919180 - 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
Effect of quinoa and canahua milled products on viscosity profiles of composite flour
Original language description
The study is focused on composite flour for using canahua and quinoa addition as a functional component of bread and pastries to increase nutritional value. During the Amylograph Brabender proof, both canahua and quinoa demonstrated statistically higher initial gelatinization temperature than wheat control. The RVA test shows, the higher enhancement level, the lower value the Peak Viscosity recorded. Composite products quality was influenced in terms of specific volume and shape.
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
2019
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
Proceedings of the 14th International Conference on Polysaccharides – Glycoscience
ISBN
978-80-86238-80-7
ISSN
2336-6796
e-ISSN
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Number of pages
4
Pages from-to
403-406
Publisher name
Česká společnost chemická
Place of publication
Praha
Event location
Praha
Event date
Nov 7, 2018
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
000468165000090

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