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
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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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
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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