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The influence of the addition of instant rice mash on the textural properties of rice bread

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F22%3A63555340" target="_blank" >RIV/70883521:28110/22:63555340 - isvavai.cz</a>

  • Result on the web

    <a href="https://cjfs.agriculturejournals.cz/artkey/cjf-202205-0003_the-influence-of-the-addition-of-instant-rice-mash-on-the-textural-properties-of-rice-bread.php" target="_blank" >https://cjfs.agriculturejournals.cz/artkey/cjf-202205-0003_the-influence-of-the-addition-of-instant-rice-mash-on-the-textural-properties-of-rice-bread.php</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.17221/11/2022-CJFS" target="_blank" >10.17221/11/2022-CJFS</a>

Alternative languages

  • Result language

    angličtina

  • Original language name

    The influence of the addition of instant rice mash on the textural properties of rice bread

  • Original language description

    The effect of instant rice mash (IRC) addition to rice bread was evaluated. Six samples containing different amounts of IRC (0, 10, 20, 30, 40, and 50%) were added to rice dough. Quality parameters (baking loss, specific volume, and textural properties) were evaluated. Texture properties were analysed in fresh bread and in bread after 24 h of storage. Additions of 10% and 20% of IRC increased baking loss from 15% to 22%, and the specific volume of rice bread from 1.5 mL g-1 to 2.1 mL g-1 (10% of IRC) and 1.9 mL g-1 (20% of IRC). Increasing additions of IRC significantly decreased the hardness and chewiness of both fresh bread and bread stored for 24 h. By adding IRC, the cohesiveness of rice bread was increased. These findings are useful for increasing the quality of rice bread by adding IRC to rice dough.

  • Czech name

  • Czech description

Classification

  • Type

    J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database

  • CEP classification

  • OECD FORD branch

    21101 - Food and beverages

Result continuities

  • Project

  • Continuities

    S - Specificky vyzkum na vysokych skolach

Others

  • Publication year

    2022

  • Confidentiality

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

Data specific for result type

  • Name of the periodical

    Czech Journal of Food Sciences

  • ISSN

    1212-1800

  • e-ISSN

  • Volume of the periodical

    40

  • Issue of the periodical within the volume

    5

  • Country of publishing house

    CZ - CZECH REPUBLIC

  • Number of pages

    7

  • Pages from-to

    352-358

  • UT code for WoS article

    000874932000001

  • EID of the result in the Scopus database

    2-s2.0-85146145197