Effect of Hagberg Falling Number on Rye Bread Quality

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F12%3A43869065" target="_blank" >RIV/70883521:28110/12:43869065 - 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
Effect of Hagberg Falling Number on Rye Bread Quality
Original language description
Rye (Secale cereale L.) is one of the most important bread grains in colder parts of Europe and its importance has been rising recently. The chemical composition of rye grain promises health benefits and it contributes to higher intake of dietary fibre.Conversely, rye baking performance is not as good as required. The baking quality is mainly affected by the activity of amylases measured as Hagberg falling number. This parameter is influenced by milling and growing conditions and may differ from one year to another. The aim of our work was to quantify the relationship between different Hagberg falling number (FN) values and rye bread quality baked as a pan and bulk bread. Our results proved that increasing values of Hagberg falling number improved thefinal bread quality concerning the bread volume, bread weight and bread shape (height/width ratio). The highest improvement was regarded for bulk bread; the bread shape of FN 235 s was improved by 122% in comparison with the value of FN
Czech name
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Czech description
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Publication year
2012
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
Advances in Environment, Biotechnology and Biomedicine
ISBN
978-1-61804-122-7
ISSN
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e-ISSN
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Number of pages
5
Pages from-to
257-271
Publisher name
WSEAS Press
Place of publication
Praha
Event location
Zlín
Event date
Sep 20, 2012
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
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