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The comparison of the effect of sodium caseinate, calcium caseinate, carboxymethyl cellulose and xanthan gum on rice-buckwheat dough rheological characteristics and textural and sensory quality of bread

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F16%3A43874335" target="_blank" >RIV/70883521:28110/16:43874335 - isvavai.cz</a>

  • Alternative codes found

    RIV/62156489:43210/16:43910815

  • Result on the web

    <a href="http://dx.doi.org/10.1016/j.lwt.2016.01.010" target="_blank" >http://dx.doi.org/10.1016/j.lwt.2016.01.010</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.1016/j.lwt.2016.01.010" target="_blank" >10.1016/j.lwt.2016.01.010</a>

Alternative languages

  • Result language

    angličtina

  • Original language name

    The comparison of the effect of sodium caseinate, calcium caseinate, carboxymethyl cellulose and xanthan gum on rice-buckwheat dough rheological characteristics and textural and sensory quality of bread

  • Original language description

    The effect of calcium and sodium caseinate supplements (2 g/100 g) on the behavior of rice-buckwheat dough and bread quality was compared to the effect of xanthan gum and carboxymethyl cellulose. The addition of caseinates significantly (P < 0.01) increased dough weakening, which became similar to dough with xanthan gum. During heating, the gelatinization rate became similar to dough with carboxymethyl cellulose. Moreover, peak complex viscosity was decreased by 0.4.10(5) Pa s. Additionally, hydrocolloid supplements impacted bread crumb characteristics. An open structure was found in crumb with added calcium caseinate, carboxymethyl cellulose as well as xanthan gum. The hardness of rice buckwheat crumb without hydrocolloids (12.2 N) was decreased by calcium caseinate (4.3 N), xanthan gum (9.1 N) and carboxymethyl cellulose (9.3 N), however, no significant effect of sodium caseinate was recorded (11.5 N). The overall sensory acceptability of rice-buckwheat bread (7.1) was increased by sodium caseinate (7.5), calcium caseinate (7.7) and carboxymethyl cellulose (7.8). The acceptability of bread with xanthan gum (5.9) was negatively impacted by dry, coarse crust and extremely sticky crumb. It can be concluded caseinates may be alternative substances with satisfactory impact on the rheological characteristics of rice -buckwheat dough, as well as bread quality.

  • Czech name

  • Czech description

Classification

  • Type

    J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

  • CEP classification

    GM - Food industry

  • OECD FORD branch

Result continuities

  • Project

  • Continuities

    S - Specificky vyzkum na vysokych skolach

Others

  • Publication year

    2016

  • Confidentiality

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

Data specific for result type

  • Name of the periodical

    LWT- Food Science and Technology

  • ISSN

    0023-6438

  • e-ISSN

  • Volume of the periodical

    68

  • Issue of the periodical within the volume

    Neuveden

  • Country of publishing house

    GB - UNITED KINGDOM

  • Number of pages

    8

  • Pages from-to

    659-666

  • UT code for WoS article

    000370769700086

  • EID of the result in the Scopus database

    2-s2.0-84961844869