Relationships among Mixolab rheological properties of isolated starch and white flour and quality of baking products using different wheat cultivars

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F19%3A43920035" target="_blank" >RIV/60461373:22330/19:43920035 - isvavai.cz</a>
Alternative codes found
RIV/00027006:_____/19:00005624
Result on the web
<a href="https://www.sciencedirect.com/science/article/abs/pii/S0733521019303005?via%3Dihub" target="_blank" >https://www.sciencedirect.com/science/article/abs/pii/S0733521019303005?via%3Dihub</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.jcs.2019.102801" target="_blank" >10.1016/j.jcs.2019.102801</a>

Result language
angličtina
Original language name
Relationships among Mixolab rheological properties of isolated starch and white flour and quality of baking products using different wheat cultivars
Original language description
This paper is concerned with rheological properties of native starches isolated from six cultivars of Triticum aestivum L. and from two hulled wheat species belonging to taxon T. dicoccum Schrank and from Triticum spelta L. These results measured using the Mixolab system were compared with those of white flour. The differences identified were caused by protein's elimination and high starch content. Nevertheless, cluster analysis confirmed similar cultivar classification whether based on isolated starch or white flour. Therefore, starch was a significant carrier of typical cultivar rheological properties. Additionally, the contribution of detected starch rheological characteristics for bread-making and predicting cookie quality were analyzed. The cluster analysis was further confirmed by multiple stepwise regression models selecting the best set of flour and starch rheological parameters for testing final bread and cookie quality parameters. All seven calculated regression models included at least one starchy rheological parameter, and their multiple regression coefficients varied in a range from 0.62 to 0.87 for predicting four bread parameters and from 0.62 to 0.80 for predicting three cookie parameters. © 2019
Czech name
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Czech description
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Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
—
OECD FORD branch
21101 - Food and beverages

Project
<a href="/en/project/QJ1310219" target="_blank" >QJ1310219: Wheat with specific starch composition and features for food and non-food purposes</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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