Colored wheat: Anthocyanin content, grain firmness, dough properties, bun texture profile

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F18%3A43913831" target="_blank" >RIV/62156489:43210/18:43913831 - isvavai.cz</a>
Alternative codes found
RIV/62157124:16270/18:43876533
Result on the web
<a href="https://doi.org/10.11118/actaun201866030685" target="_blank" >https://doi.org/10.11118/actaun201866030685</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.11118/actaun201866030685" target="_blank" >10.11118/actaun201866030685</a>

Result language
angličtina
Original language name
Colored wheat: Anthocyanin content, grain firmness, dough properties, bun texture profile
Original language description
The aim of this study was to determine the total anthocyanin content and firmness of three spring wheat varieties Triticum aestivum L. (Vanek, UC66049 and Konini) and evaluate the relationship between its flour and texture parameters of the dough and bun. Total anthocyanin content in grain varieties varied from 6.70 to 47.63 mg.kg-1. In colored wheat was observed approximately seven times more content compared with the control. The highest firmness was obtained in purple (27.62 N) and the lowest in blue grain (22.31 N). The lowest stickiness was found in blue wheat dough and therefore, it would be more suitable for manufacturing. Blue wheat decreased the dough cohesiveness and work of adhesion. The crumb hardness was significantly lowest in blue batch (P < 0.01) in 100 and 90 % concentration and in 80 % mixture was control significantly highest (P < 0.01). The lower addition of colored wheat flour increased bun springiness. In 100 % and 90 % concentrations were highest values of gumminess observed in purple batch and lowest in blue, but in 80 % concentration was control highest and purple batch was lowest and the same tendency was observed in bun chewiness.
Czech name
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Czech description
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Type
J<sub>SC</sub> - Article in a specialist periodical, which is included in the SCOPUS database
CEP classification
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OECD FORD branch
21101 - Food and beverages

Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2018
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
ISSN
1211-8516
e-ISSN
—
Volume of the periodical
66
Issue of the periodical within the volume
3
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
6
Pages from-to
685-690
UT code for WoS article
—
EID of the result in the Scopus database
2-s2.0-85049872141

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