Characteristics of Flour and Dough from Purple and Blue Wheat Grain

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F19%3A63523232" target="_blank" >RIV/70883521:28110/19:63523232 - 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
Characteristics of Flour and Dough from Purple and Blue Wheat Grain
Original language description
The characteristics doughs prepared from colored wheat grains (variety PS Karkulka, Jumiko and Skorpion) were compared with commercial wheat. The results of uniaxial deformation test indicated that doughs prepared from wheat varieties PS Karkulka and Skropion were weak and ruptured more easily than dough prepared from variety AF Jumiko, as well as commercial flour. No clear differences in the farinografic characteristics were found. The differences in dough behavior during heating test were also negligible. None of the tested colored wheat grains exhibited characteristics completely different from the others or the commercial one. The results may indicate the applicability of all tested colored wheat grains in bread making.
Czech name
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Czech description
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Publication year
2019
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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