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The research of the bread quality of high nutritional value using grain mixtures

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F20%3A43918985" target="_blank" >RIV/62156489:43210/20:43918985 - isvavai.cz</a>

  • Result on the web

    <a href="http://www.irphouse.com/ijert20/ijertv13n11_82.pdf" target="_blank" >http://www.irphouse.com/ijert20/ijertv13n11_82.pdf</a>

  • DOI - Digital Object Identifier

Alternative languages

  • Result language

    angličtina

  • Original language name

    The research of the bread quality of high nutritional value using grain mixtures

  • Original language description

    The article discusses the aspects of bread fortification by adding a grain mixture to bread, as well as ensuring the microbiological safety of sprouted grains by using sourdoughs as a disinfecting factor. In the preparation of the grain mixture, the chemical composition was taken into account depending on the dosage of the constituent grains and oilseeds. The composition of the grain mixture included flax and sprouted grains of wheat, rape and amaranth. A control sample of bread was a sample of bread without sprouted grains and without sourdough, the second sample was a sample with sprouted grains without sourdough, the following samples were compared with these two samples: bread using thick rye sourdough and using flax sourdough. Organoleptic indicators were determined on the basis of hedonic studies; baking, microbiological, physicochemical indicators of the obtained breads were also determined. Of particular importance are the data on antioxidant activity and the content of polyunsaturated fatty acids. A study was also conducted on the quality of bread during storage after baking for 6, 12 and 48 hours. Based on the data obtained, conclusions were drawn. As a result of the studies, it was found that the use of grain mixtures increased the nutritional value of the obtained samples, and the use of flax sourdough further increased the organoleptic, microbiological and physicochemical properties of bread.

  • Czech name

  • Czech description

Classification

  • Type

    J<sub>SC</sub> - Article in a specialist periodical, which is included in the SCOPUS database

  • CEP classification

  • OECD FORD branch

    21101 - Food and beverages

Result continuities

  • Project

  • Continuities

    I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Others

  • Publication year

    2020

  • Confidentiality

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

Data specific for result type

  • Name of the periodical

    International Journal of Engineering Research and Technology

  • ISSN

    0974-3154

  • e-ISSN

  • Volume of the periodical

    13

  • Issue of the periodical within the volume

    11

  • Country of publishing house

    IN - INDIA

  • Number of pages

    8

  • Pages from-to

    3667-3674

  • UT code for WoS article

  • EID of the result in the Scopus database

    2-s2.0-85097871519