The influence of monoacylglycerol and L-glutamic acid on the viscoelastic properties of wheat flour dough and sensory characteristics of French loaf product.
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F10%3A63509483" target="_blank" >RIV/70883521:28110/10:63509483 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
The influence of monoacylglycerol and L-glutamic acid on the viscoelastic properties of wheat flour dough and sensory characteristics of French loaf product.
Original language description
BACKGROUND: The influence of monoacylglycerol Rimulsoft Super(V) and L-glutamic acid added to wheat flour dough was studied. Properties of the doughs were evaluated on the basis of chemical analysis and rheological measurements on a farinograph. Bakery products made from these doughs were subsequently subjected to sensory analyses. RESULTS: It was found that L-glutamic acid influenced the water absorption in dough more (50.0 g kg-1; water absorption 56.6%) than monoacylglycerol Rimulsoft Super(V) (50.0g kg-1; water absorption 55.0%). Farinograph measurements showed that doughs with the addition of L-glutamic acid resembled flour containing high-quality gluten, but dough with the addition of monoacylglycerol Rimulsoft Super(V) corresponded to ?weak? flour. Sensory analyses revealed that, in comparison with the control sample of French loaf, the saliva-absorbing capacity increased in the French loaf with the highest addition of L-glutamic acid (30.0 g kg-1). Deterioration in quality and
Czech name
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Czech description
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Classification
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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Result continuities
Project
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Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2010
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Journal of the Science of Food and Agriculture
ISSN
1097-0010
e-ISSN
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Volume of the periodical
90
Issue of the periodical within the volume
13
Country of publishing house
GB - UNITED KINGDOM
Number of pages
7
Pages from-to
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UT code for WoS article
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EID of the result in the Scopus database
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