Comparison of Gluten-Free Dough Ability to Produce Leavening Gas During Baking and its Impact on Crumb Characteristics

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F17%3A63517657" target="_blank" >RIV/70883521:28110/17:63517657 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.18832/kp201702" target="_blank" >http://dx.doi.org/10.18832/kp201702</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.18832/kp201702" target="_blank" >10.18832/kp201702</a>

Result language
angličtina
Original language name
Comparison of Gluten-Free Dough Ability to Produce Leavening Gas During Baking and its Impact on Crumb Characteristics
Original language description
Dough ability to produce leavening gas and its impact on bread crumb characteristics was evaluated on wheat, buckwheat and rice dough. The ability to produce leavening gas was recorded as thermally-dependent changes of dough volume; curve gradient, area under curve and the temperature range of leavening gas production were evaluated. Wheat dough reached the highest curve gradient α (28·10-3 mm·s-1), contributing to the large area under curve (7,169 mm·s). Signiﬁ cantly lower curve increase (10·10-3 mm·s-1; 5·10-3 mm·s-1) as well as area under curve (6,291 mm·s; 53 mm·s) were obtained in buckwheat and rice doughs. The rising values of curve characteristics increased crumb quality. Even if gas retention ability was not evaluated, gas production ability signiﬁ cantly impacted crumb quality.
Czech name
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Czech description
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Publication year
2017
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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