Extensigraphic parameters of gluten free flours with addition of specific hydrocolloids

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F12%3A43868068" target="_blank" >RIV/70883521:28110/12:43868068 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Extensigraphic parameters of gluten free flours with addition of specific hydrocolloids

Original language description

Gluten-free products suffer from worse technological quality, low specific volume, high crumb hardness and short staling time. One of the possibilities to improve these characteristics is the use of natural substances as hydrocolloids. This research deals with adding xanthan gum and sodium alginate into gluten-free dough prepared from maize flour (Z), smooth buckwheat flour (F) and wholemeal buckwheat (Fw) and measuring its effect on extensigraphic parameters of the dough on Texture Analyser TA.XT Plus.The results proved that the highest improvement of extesingraphic energy and resistance was caused by the addition of xanthan gum, but the best effect on extensibility showed sodium alginate.

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2012

Confidentiality

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

Name of the periodical

Plasty a kaučuk

ISSN

0322-7340

e-ISSN

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Volume of the periodical

XLIX

Issue of the periodical within the volume

49-Speciál

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

3

Pages from-to

9-11

UT code for WoS article

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EID of the result in the Scopus database

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