Composite Flours - Characteristics of Wheat/Hemp and Wheat/Teff Models

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F12%3A43894628" target="_blank" >RIV/60461373:22330/12:43894628 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/60461373:22810/12:43894628

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Composite Flours - Characteristics of Wheat/Hemp and Wheat/Teff Models

Popis výsledku v původním jazyce

Wheat/hemp and wheat/teff model composites (90:10 and 80:20) quality was tested by means of Solvent Retention Capacity, dietary fibre and on baking test methods. Nutritional benefit was higher both in protein and in fibre contents at both hemp flour types (white or dark) addition. Wheat flour SRC profile was lower by hemp and vice versa partly improved by teff flour additions. Volumes of bread with bright hemp were diminished, while one of dark hemp increased. Teff-fortified bun volumes were evaluated as almost similar to standard bread volume (381 mL/100 g). Sensorial score of wheat/hemp breads were worse because of spicy taste, compared to hay-like by-taste in wheat/teff bread tolerable up to 10% of that flour in recipe.

Název v anglickém jazyce

Composite Flours - Characteristics of Wheat/Hemp and Wheat/Teff Models

Popis výsledku anglicky

Wheat/hemp and wheat/teff model composites (90:10 and 80:20) quality was tested by means of Solvent Retention Capacity, dietary fibre and on baking test methods. Nutritional benefit was higher both in protein and in fibre contents at both hemp flour types (white or dark) addition. Wheat flour SRC profile was lower by hemp and vice versa partly improved by teff flour additions. Volumes of bread with bright hemp were diminished, while one of dark hemp increased. Teff-fortified bun volumes were evaluated as almost similar to standard bread volume (381 mL/100 g). Sensorial score of wheat/hemp breads were worse because of spicy taste, compared to hay-like by-taste in wheat/teff bread tolerable up to 10% of that flour in recipe.

Druh

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

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2012

Kód důvěrnosti údajů

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

Název periodika

Food and Nutrition Sciences

ISSN

2157-9458

e-ISSN

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Svazek periodika

3

Číslo periodika v rámci svazku

11

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

7

Strana od-do

1484-1490

Kód UT WoS článku

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EID výsledku v databázi Scopus

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