The comparison of the effect of flour particle size and content of damaged starch on rice and buckwheat slurry, dough, and bread characteristics

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F23%3A63569360" target="_blank" >RIV/70883521:28110/23:63569360 - isvavai.cz</a>

Alternative codes found

RIV/00216275:25310/23:39920244

Result on the web

<a href="https://www.mdpi.com/2304-8158/12/13/2604" target="_blank" >https://www.mdpi.com/2304-8158/12/13/2604</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/foods12132604" target="_blank" >10.3390/foods12132604</a>

Result language

angličtina

Original language name

The comparison of the effect of flour particle size and content of damaged starch on rice and buckwheat slurry, dough, and bread characteristics

Original language description

The effect of botanical origin, the flour particle size, and the content of damaged starch on flour pasting properties, dough behavior during a uniaxial deformation test, and bread characteristics were evaluated on rice and buckwheat flours. The rice flour with a median particle size D(0.5) of 60.2, 70.6, 106.8, and 189.4 &amp; mu;m, and buckwheat flour with a D(0.5) of 56.4, 68.4, and 95.8 &amp; mu;m were prepared using the same milling technology. The botanical origin of the flours was the strongest factor influencing the flour pasting properties, stress accumulated in dough during the uniaxial deformation test, loaf characteristics, texture, and sensory characteristics of breads. The flour particle size significantly influenced mainly the flour pasting properties. The effect of the content of damaged starch was the weakest among the studied factors. The flour particle size and the content of damaged starch were closely related. The flour botanical origin was the strongest factor; therefore, it seems not to be possible to predict the bread-baking potential of gluten-free flours based on the results obtained for flour of a different botanical origin. More research on flours from different plants prepared by the same milling process is required to support this hypothesis.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

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Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2023

Confidentiality

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

Name of the periodical

Foods

ISSN

2304-8158

e-ISSN

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Volume of the periodical

12

Issue of the periodical within the volume

13

Country of publishing house

CH - SWITZERLAND

Number of pages

15

Pages from-to

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UT code for WoS article

001028085700001

EID of the result in the Scopus database

2-s2.0-85164744859