Changes in Baking Quality of Composite Wheat/Hemp Flour Detected by Means of Mixolab

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F13%3A43894627" target="_blank" >RIV/60461373:22330/13:43894627 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/60461373:22810/13:43894627

Výsledek na webu

<a href="http://dx.doi.org/10.1556/CRC.2012.0033" target="_blank" >http://dx.doi.org/10.1556/CRC.2012.0033</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1556/CRC.2012.0033" target="_blank" >10.1556/CRC.2012.0033</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Changes in Baking Quality of Composite Wheat/Hemp Flour Detected by Means of Mixolab

Popis výsledku v původním jazyce

The quality of wheat-hemp composites of three hemp types (substitutions 5, 10, 15 and 20%) was characterised by the mixolab rheological test. A stronger effect on Mixolab torque data was proved for substitution level than hemp flour type; the second factor differentiating tested hemp types just during mixing and starch retrogradation phases of the test. Correlation analysis confirmed relationships between mixolab and rheological parameters related both to protein properties (i.e. to farinograph and extensigraph features) and starch or starch gel properties (i.e. to amylograph ones). Bread specific volume could be predicted by all five C's, indicating its significant relationships to gluten strength, protein weakening as well as starch retrogradation.

Název v anglickém jazyce

Changes in Baking Quality of Composite Wheat/Hemp Flour Detected by Means of Mixolab

Popis výsledku anglicky

The quality of wheat-hemp composites of three hemp types (substitutions 5, 10, 15 and 20%) was characterised by the mixolab rheological test. A stronger effect on Mixolab torque data was proved for substitution level than hemp flour type; the second factor differentiating tested hemp types just during mixing and starch retrogradation phases of the test. Correlation analysis confirmed relationships between mixolab and rheological parameters related both to protein properties (i.e. to farinograph and extensigraph features) and starch or starch gel properties (i.e. to amylograph ones). Bread specific volume could be predicted by all five C's, indicating its significant relationships to gluten strength, protein weakening as well as starch retrogradation.

Druh

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

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

—

Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2013

Kód důvěrnosti údajů

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

Název periodika

Cereal Reseach Communication

ISSN

1788-9170

e-ISSN

—

Svazek periodika

41

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

HU - Maďarsko

Počet stran výsledku

10

Strana od-do

150-159

Kód UT WoS článku

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EID výsledku v databázi Scopus

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