Properties of composite flours with the addition of different types of germinated grains

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027006%3A_____%2F18%3A00005015" target="_blank" >RIV/00027006:_____/18:00005015 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Properties of composite flours with the addition of different types of germinated grains

Popis výsledku v původním jazyce

Addition of germinated seeds of different plant species affected wheat flour quality and changed Mixolab parametres curve during mixing (dough development and stability), during protein weakening (C2) and also affected almost all parameters related to starch characteristics (C3, difference between the points C3 and C4; C4, C5, difference between the points C4 and C5). On the other side addition of germinated seeds of nutritionally valuable species shows a natural way of changing the nutritional quality of wheat flour and have considerable potential in the production novel healthy foods. Impact of addition of germinated seeds to wheat flour on technological and chemical characteristics needs more future research.

Název v anglickém jazyce

Properties of composite flours with the addition of different types of germinated grains

Popis výsledku anglicky

Addition of germinated seeds of different plant species affected wheat flour quality and changed Mixolab parametres curve during mixing (dough development and stability), during protein weakening (C2) and also affected almost all parameters related to starch characteristics (C3, difference between the points C3 and C4; C4, C5, difference between the points C4 and C5). On the other side addition of germinated seeds of nutritionally valuable species shows a natural way of changing the nutritional quality of wheat flour and have considerable potential in the production novel healthy foods. Impact of addition of germinated seeds to wheat flour on technological and chemical characteristics needs more future research.

Druh

D - Stať ve sborníku

CEP obor

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OECD FORD obor

40401 - Agricultural biotechnology and food biotechnology

Projekt

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Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2018

Kód důvěrnosti údajů

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

Název statě ve sborníku

Proceedings of the 14th International Conference on Polysaccharides-Glycoscience

ISBN

978-80-86238-80-7

ISSN

2336-6796

e-ISSN

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Počet stran výsledku

3

Strana od-do

149-151

Název nakladatele

Czech Chemical Society

Místo vydání

Praha

Místo konání akce

Praha

Datum konání akce

1. 1. 2018

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

000468165000030