Characteristics of Wheat-Hemp and Wheat-Teff Models: Composite Flours

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F22%3A43923907" target="_blank" >RIV/60461373:22330/22:43923907 - isvavai.cz</a>
Result on the web
<a href="https://stm.bookpi.org/ECAFS-V5/issue/view/666" target="_blank" >https://stm.bookpi.org/ECAFS-V5/issue/view/666</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.9734/bpi/ecafs/v5/1935B" target="_blank" >10.9734/bpi/ecafs/v5/1935B</a>

Result language
angličtina
Original language name
Characteristics of Wheat-Hemp and Wheat-Teff Models: Composite Flours
Original language description
Wheat/hemp and wheat/teff model composites (90:10 and 80:20) quality was tested by means of Solvent Retention Capacity, dietary fibre and on baking test methods. Nutritional benefit was higher both in protein and in fibre contents at both hemp flour types (white or dark) addition. Wheat flour SRC profile was lower by hemp and vice versa partly improved by teff flour additions. Volumes of bread with bright hemp were diminished, while one of dark hemp increased. Teff-fortified bun volumes were evaluated as almost similar to standard bread volume (381 mL/100 g). Sensorial score of wheat/hemp breads were worse because of spicy taste, compared to hay-like by-taste in wheat/teff bread tolerable up to 10% of that flour in recipe.
Czech name
—
Czech description
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Project
—
Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2022
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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