Influence of bread improvers on the quality of wheat flour and bakery products
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F08%3A00121912" target="_blank" >RIV/62156489:43210/08:00121912 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Influence of bread improvers on the quality of wheat flour and bakery products
Original language description
The effect of eight bread improvers on the properties of wheat flour (type T 530), rheological behaviour of dough and standard baking test (RMT) has been studied. Standard analytical parameters, Falling Number, Zeleny sedimentation value, rheological properties of dough by alveoconsistograph were determined. Standard baking test was used for the characterisation of flour and dough. All bread improvers significant by (P < 0.01) decreased Falling Number. In some cases decrease of dough extensibility and increases of its elasticity. Was observed the improvers except Lactomalz significantly (P < 0.01) influenced deformation energy, Alveograph ratio (P/L) except Perfect 2000 and Premiumback M where was significant (P < 0.05) and only S500 Acti -- Plus was insignificant. All the improvers increased value of specific bread volume of products (P < 0.01) and did not have any adverse effect on their sensory quality.
Czech name
Vliv zlepšovacích přípravků na pekařskou jakost pšeničné mouky
Czech description
Byl zjišťován vliv osmi zlepšujících přípravků na vlastnosti pšeničné mouky (T 530), reologické vlastnosti těsta a standardní pekařský pokus.Všechny přípravky zvyšovaly specifický objem (P < 0.01)a neměly žádný negativní vliv na jejich senzorickou kvalitu.
Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2008
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Getreidetechnologie : die Zeitschrift für Getreide, Mehl, Brot, Teigwaren, Cerealien und Technik
ISSN
0367-4177
e-ISSN
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Volume of the periodical
62
Issue of the periodical within the volume
1
Country of publishing house
DE - GERMANY
Number of pages
10
Pages from-to
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UT code for WoS article
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EID of the result in the Scopus database
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