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Rheological properties of dough and baking quality of products using coloured wheat

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F18%3A43913537" target="_blank" >RIV/62156489:43210/18:43913537 - isvavai.cz</a>

  • Alternative codes found

    RIV/70883521:28110/18:63519018

  • Result on the web

    <a href="https://doi.org/10.17221/62/2018-PSE" target="_blank" >https://doi.org/10.17221/62/2018-PSE</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.17221/62/2018-PSE" target="_blank" >10.17221/62/2018-PSE</a>

Alternative languages

  • Result language

    angličtina

  • Original language name

    Rheological properties of dough and baking quality of products using coloured wheat

  • Original language description

    The experiment included testing of rheological properties of dough as well as the baking quality of bread flour and bran obtained by grinding coloured wheat grains with purple pericarp (cultivars Rosso, Konini and PS Karkulka) and blue aleurone (cv. Scorpion). Common wheat cv. Mulan was used for comparison. Formulas containing 10, 15 and 20% of bran were prepared. The addition of bran increased the water loss during baking by an average of 1.28%, specific volume of bread decreased by 2 to 10 mL, and the ratio number decreased from 0.57 to 0.51. The dynamic oscillatory rheometry simulated processes occurring during baking. A higher content of bran increased the complex viscosity of dough. In the initial stages of heating, the increasing presence of bran promoted dough weakening. Starch gelatinization was also influenced by the content of bran.

  • Czech name

  • Czech description

Classification

  • Type

    J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database

  • CEP classification

  • OECD FORD branch

    40401 - Agricultural biotechnology and food biotechnology

Result continuities

  • Project

    <a href="/en/project/ED4.1.00%2F04.0135" target="_blank" >ED4.1.00/04.0135: Teaching and research capacities for biotechnological branches and expansion of infrastructure</a><br>

  • Continuities

    P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach

Others

  • Publication year

    2018

  • Confidentiality

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

Data specific for result type

  • Name of the periodical

    Plant, Soil and Environment

  • ISSN

    1214-1178

  • e-ISSN

  • Volume of the periodical

    64

  • Issue of the periodical within the volume

    5

  • Country of publishing house

    CZ - CZECH REPUBLIC

  • Number of pages

    6

  • Pages from-to

    203-208

  • UT code for WoS article

    000432051000001

  • EID of the result in the Scopus database

    2-s2.0-85047096150