Bakery quality of wheat-rye blends – Part I.

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F24%3A43928965" target="_blank" >RIV/60461373:22330/24:43928965 - isvavai.cz</a>

Result on the web

—

DOI - Digital Object Identifier

—

Result language

angličtina

Original language name

Bakery quality of wheat-rye blends – Part I.

Original language description

In the bakery branch, several types of wheat flour (white, bread, wholegrain) and rye flour (bread and wholegrain)could be considered as basic raw materials. Owing to the different chemical composition, dough is built on thebasis of gluten proteins in the first and on a complex of non-starch arabinoxylans and rye protein secalins in thelatter. At a stage of dough manufacturing, water absorption has a direct impact on dough consistency and its behaviourduring kneading. The volume of water added depends on the reciprocal proportion of proteins and nonstarchpolysaccharides – dietary fibre, which competes with just developing gluten. Replacing stepwise 10 wt.%of commercial wheat white flour by rye bread flour or by the rye wholegrain counterpart (WW, RB and RW, respectively),two sets of nine bicomponent blends together with those three controls were tested by use of thestandard Farinograph proof. For water absorption within both the WW-RB and WW-RW subsets, a concavecourse of the determined values was observed. The WW control demonstrated value 57.5%, blends 30:70RB and40:60RW the maximum (67.3% and 66.0%), and the RB control level 61.7%. For both dough development timeand consistency stability, optima were recorded for the 50:50 mixture. Within the second subset, revealed trendswere similar. By cluster analysis of flour and blends, a statistical similarity greater than 85% was verified betweentheir chemical composition and technological quality. Farinograph water absorption was dependent on proteinand dietary fibre content, while stability of dough consistency on protein content only. Blends with rye breadflour up to 40% are commonly used in breadmaking; clustering confirmed their statistical closeness to the qualityof basic white wheat flour, based on a dominance of gluten proteins in the rheological properties.

Czech name

—

Czech description

—

Type

J_ost - Miscellaneous article in a specialist periodical

CEP classification

—

OECD FORD branch

21101 - Food and beverages

Project

—

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2024

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Cereal technology (Getreidetechnologie)

ISSN

1869-2303

e-ISSN

—

Volume of the periodical

2024

Issue of the periodical within the volume

2

Country of publishing house

DE - GERMANY

Number of pages

11

Pages from-to

2-12

UT code for WoS article

—

EID of the result in the Scopus database

—