Viscosity profiles and baking potential of laboratory-prepared gluten-free blend contrasted to commercial one

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F20%3A43919171" target="_blank" >RIV/60461373:22330/20:43919171 - 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
Viscosity profiles and baking potential of laboratory-prepared gluten-free blend contrasted to commercial one
Original language description
The behavior of gluten-free flour such as rice, buckwheat, corn, lupine and chickpea during pasting was determined by using the RVA device. The RVA viscosity profile was designed also for the Jizerka commercial blend as a control onebased on corn starch-lupine flour. Differences in the lubrication of polysaccharides according to botanical origin were noted. For the Jizerka control mixture, two PeakViscosity points were recorded on the curve due to the presence of two types of starch (flour). The technological potential of the own, originally developed mixture was compared with the potential of Jizerka within the direct trial - experimental baking. Bread variants baked into steel forms were evaluated in terms of specific volume, loaf shape, crumb firmess and sensory properties
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
2020
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
PROCEEDINGS OF THE 15TH INTERNATIONAL CONFERENCE ON POLYSACCHARIDES-GLYCOSCIENCE
ISBN
978-80-88307-04-4
ISSN
2336-6796
e-ISSN
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Number of pages
5
Pages from-to
46-50
Publisher name
Česká společnost chemická
Place of publication
Praha
Event location
Praha
Event date
Nov 13, 2019
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
000544671400011

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