Evaluation of the baking quality of wheat flour mixtures with valuable genotypes - Proceedings of the 9th international conference on polysaccharides

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027022%3A_____%2F13%3A00000473" target="_blank" >RIV/00027022:_____/13:00000473 - 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

Evaluation of the baking quality of wheat flour mixtures with valuable genotypes - Proceedings of the 9th international conference on polysaccharides

Popis výsledku v původním jazyce

The aim of the work was to evaluate the baking quality of wheat flour mixtures with valuable genotypes. These mixtures were developed especially with regard to increasing nutritional value of common wheat products. The enhancing of nutritional value of final bread product was dependent on the amounth and composition of particular milling fractions of used valuable genotypes. Common retail smooth flour of standard quality and flour from winter wheat cultivar Citrus (yellow endosperm with betacarotenoides) were used as a main components for mixture preparation. Supplemental components included whole meals of winter wheat cv. Skorpion (blue aleuron), emmer wheat (cvs. Tapioszele and Rudico) and hulless spring barley (cv. AF Lucius, breeding line KM 1057).Mixing characteristic of blends showed generally longer dough development time and dough stability. No of the blends had obviously sticky dough. Bread made from some blends resulted in rather dense crumb (especially with barley), while s

Název v anglickém jazyce

Evaluation of the baking quality of wheat flour mixtures with valuable genotypes - Proceedings of the 9th international conference on polysaccharides

Popis výsledku anglicky

The aim of the work was to evaluate the baking quality of wheat flour mixtures with valuable genotypes. These mixtures were developed especially with regard to increasing nutritional value of common wheat products. The enhancing of nutritional value of final bread product was dependent on the amounth and composition of particular milling fractions of used valuable genotypes. Common retail smooth flour of standard quality and flour from winter wheat cultivar Citrus (yellow endosperm with betacarotenoides) were used as a main components for mixture preparation. Supplemental components included whole meals of winter wheat cv. Skorpion (blue aleuron), emmer wheat (cvs. Tapioszele and Rudico) and hulless spring barley (cv. AF Lucius, breeding line KM 1057).Mixing characteristic of blends showed generally longer dough development time and dough stability. No of the blends had obviously sticky dough. Bread made from some blends resulted in rather dense crumb (especially with barley), while s

Druh

O - Ostatní výsledky

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/QI91B095" target="_blank" >QI91B095: Studium a charakterizace zrnin s vysokou nutriční hodnotou pro speciální pekárenské a pečivárenské využití.</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2013

Kód důvěrnosti údajů

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