The advanced approaches to nutritional and breadmaking quality of wheat, barley and rye flour

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F12%3A43894597" target="_blank" >RIV/60461373:22330/12:43894597 - 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

The advanced approaches to nutritional and breadmaking quality of wheat, barley and rye flour

Popis výsledku v původním jazyce

This work is focused on the characterization and rapid analytical determination of cereal flour quality with regard to nutritional and breadmaking quality. Starch, protein and non-starch polysaccharides are the main components of cereals. The content andquality of proteins and content of damaged starch is important because of the technological quality of flours. The high content of high molecular weight proteins is substantial for bread technology especially, while soluble protein fractions and non-starch polysaccharides are important for nutrition. The set of wheat, barley and rye flours and their blends were analyzed and their properties and their qualitative parameters were determined. Principal component analysis (PCA) was used on Fourier transform-infrared (FT-IR) spectra in the 1200-800 cm-1 wavenumber region and significant correlations of various nutritional and breadmaking parameters were observed. Results showed that the FT-IR spectroscopy and PCA can serve for rapid screeni

Název v anglickém jazyce

The advanced approaches to nutritional and breadmaking quality of wheat, barley and rye flour

Popis výsledku anglicky

This work is focused on the characterization and rapid analytical determination of cereal flour quality with regard to nutritional and breadmaking quality. Starch, protein and non-starch polysaccharides are the main components of cereals. The content andquality of proteins and content of damaged starch is important because of the technological quality of flours. The high content of high molecular weight proteins is substantial for bread technology especially, while soluble protein fractions and non-starch polysaccharides are important for nutrition. The set of wheat, barley and rye flours and their blends were analyzed and their properties and their qualitative parameters were determined. Principal component analysis (PCA) was used on Fourier transform-infrared (FT-IR) spectra in the 1200-800 cm-1 wavenumber region and significant correlations of various nutritional and breadmaking parameters were observed. Results showed that the FT-IR spectroscopy and PCA can serve for rapid screeni

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/QI111B053" target="_blank" >QI111B053: Nové postupy pro využití zemědělských surovin a produkci hlavních druhů potravin zvyšující jejich kvalitu, bezpečnost, konkurenceschopnost a výživový benefit spotřebiteli.</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

2012

Kód důvěrnosti údajů

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

Název periodika

Journal of Food Science and Engineering

ISSN

2159-5828

e-ISSN

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Svazek periodika

2

Číslo periodika v rámci svazku

únor

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

9

Strana od-do

218-226

Kód UT WoS článku

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EID výsledku v databázi Scopus

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