Use of colour varieties of wheat in the bakery industry

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F15%3A43906716" target="_blank" >RIV/62156489:43210/15:43906716 - isvavai.cz</a>
Result on the web
<a href="https://mnet.mendelu.cz/mendelnet2015/mnet_2015_full.pdf" target="_blank" >https://mnet.mendelu.cz/mendelnet2015/mnet_2015_full.pdf</a>
DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Use of colour varieties of wheat in the bakery industry
Original language description
Coloured wheat represents an interesting raw material for the food industry not only in terms of new products, but also for its positive effects on human health. We have tested four varieties of coloured wheat - Konini, Rosso, Scorpion, and UC66049.Fromthe milling fractions obtained by milling grains of coloured wheat, we have compiled 11 pastry recipes. The results of sensory analysis indicate that the best variants for preparation of pastry recipes are variants 2, 9, and 10.Variant 2 contained only flour milled from the Konini variety. Variants 9 and 10 contained an admixture of 10% of bran particles. Variant 9 was produced from the Rosso flour variety and variant 10 from the Scorpion variety.
Czech name
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Czech description
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Publication year
2015
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
MendelNet 2015: Proceedings of International PhD Students Conference
ISBN
978-80-7509-363-9
ISSN
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e-ISSN
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Number of pages
6
Pages from-to
350-355
Publisher name
Mendelova univerzita v Brně
Place of publication
Brno
Event location
Brno
Event date
Nov 11, 2015
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
000366466100064

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