Wheat dough fermentation and bread trial results under the effect of quinoa and canahua wholemeal additions

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F20%3A43919669" target="_blank" >RIV/60461373:22330/20:43919669 - isvavai.cz</a>
Result on the web
<a href="https://www.agriculturejournals.cz/web/cjfs.htm?type=article&id=12_2019-CJFS" target="_blank" >https://www.agriculturejournals.cz/web/cjfs.htm?type=article&id=12_2019-CJFS</a>
DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Wheat dough fermentation and bread trial results under the effect of quinoa and canahua wholemeal additions
Original language description
To study the effect of quinoa and canahua wholemeals on wheat flour quality, addition dosages of 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 fermentograph and maturograph tests showed differences in the optimal fermentation and proofing times, as well as in dough volumes during both tests (which were somewhat higher for the wheat-quinoa flour composites). Besides this, dough volumes in 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 obtained data together with sensory scores pointed to the maximal tolerable quinoa or canahua dosage up to 15 wt. %.
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

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