Colour change of bakery products influenced by used additions

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F15%3A43873699" target="_blank" >RIV/62157124:16270/15:43873699 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.2754/avb201483S10S111" target="_blank" >http://dx.doi.org/10.2754/avb201483S10S111</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.2754/avb201483S10S111" target="_blank" >10.2754/avb201483S10S111</a>

Result language
angličtina
Original language name
Colour change of bakery products influenced by used additions
Original language description
This study deals with the effects of selected additions of vegetable origin on the colour of whole grain breads. The colour was assessed using model samples which were made of mixtures containing various wholemeal flour types (wheat, spelt, and rye flour) and increasing amounts of additions in the form of buckwheat, oat, and barley flour. The additions were 10, 20, 30, 40 and 50 per cent. Colour measurement was performed instrumentally, using an image analysis method which was modified for the purposesof this study. It was found out that, regardless of the flour/addition ratio, both factors in the form of wheat, spelt, and rye wholemeal flour, and barley, oat and buckwheat flour additions and their interactions exhibited a significant influence on thecolour of the bakery products (P < 0.05). As far as dependence of colour on the flour/addition ratio is concerned, significant differences (P < 0.05) were found for the following combinations: mixture of wheat flour with buckwheat, barle
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2015
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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