Hydrated chia seed efffect on wheat flour and bread technological quality

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F15%3A43900759" target="_blank" >RIV/60461373:22330/15:43900759 - 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

Hydrated chia seed efffect on wheat flour and bread technological quality

Popis výsledku v původním jazyce

Changes in chemical composition were described by common analytical methods and by rheological properties of non-fermented as well as leavened dough (extensigraph and maturograph tests, respectively). Leavened bread and cut out biscuits were prepared ina laboratory scale. Hydrated white and black chia seeds softly increased protein content and reversely their quality. Due to low amounts added (2.5% or 5.0%), changes in dough viscoelastic properties were small. Consumer quality worsening of both testedproducts was also of low significance, but fibre content increased about 50% compared to wheat control.

Název v anglickém jazyce

Hydrated chia seed efffect on wheat flour and bread technological quality

Popis výsledku anglicky

Changes in chemical composition were described by common analytical methods and by rheological properties of non-fermented as well as leavened dough (extensigraph and maturograph tests, respectively). Leavened bread and cut out biscuits were prepared ina laboratory scale. Hydrated white and black chia seeds softly increased protein content and reversely their quality. Due to low amounts added (2.5% or 5.0%), changes in dough viscoelastic properties were small. Consumer quality worsening of both testedproducts was also of low significance, but fibre content increased about 50% compared to wheat control.

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

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2015

Kód důvěrnosti údajů

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

Název periodika

Agricultural Engeneering International: CIGR Journal - Special issue 2015: 18th World Congress of CIGR

ISSN

1682-1130

e-ISSN

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Svazek periodika

2015

Číslo periodika v rámci svazku

Special Issue 2015

Stát vydavatele periodika

JP - Japonsko

Počet stran výsledku

5

Strana od-do

259-263

Kód UT WoS článku

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EID výsledku v databázi Scopus

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