Impact of particle size on wheat dough and bread characteristics
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F19%3A63522142" target="_blank" >RIV/70883521:28110/19:63522142 - isvavai.cz</a>
Alternative codes found
RIV/61989592:15310/19:73594548
Result on the web
<a href="https://www.sciencedirect.com/science/article/pii/S0308814619310313" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0308814619310313</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.foodchem.2019.06.005" target="_blank" >10.1016/j.foodchem.2019.06.005</a>
Alternative languages
Result language
angličtina
Original language name
Impact of particle size on wheat dough and bread characteristics
Original language description
There was studied dough made from refined white and brown wheat flours of different granulometry by means of mechanical, thermal analysis and rheological testing. Observed results were confronted with textural properties of breads. Obtained data confirmed that fine refined white flour dough had high ability to elongate and accumulate stress, in contrary, brown fine flour dough exhibited weaker ability to accumulate stress. Observed increase of the complex viscosity associated with the gelatinization was the fastest in coarse dough, where it gained also the highest peak viscosity. The highest water content liberated was found from fine brown flour bread. This triggered lower water availability for hydration of starch granules in the bread during baking process, thus promoting higher moisture loss affecting thus the overall expansion and porosity of the bread matrix. The latter effect was ascribed to the presence of bran particles in brown flour.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
10403 - Physical chemistry
Result continuities
Project
<a href="/en/project/EF16_019%2F0000754" target="_blank" >EF16_019/0000754: Nanotechnologies for Future</a><br>
Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2019
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Food Chemistry
ISSN
0308-8146
e-ISSN
—
Volume of the periodical
297
Issue of the periodical within the volume
1 November
Country of publishing house
GB - UNITED KINGDOM
Number of pages
7
Pages from-to
124938
UT code for WoS article
000473702200048
EID of the result in the Scopus database
2-s2.0-85066948286