Effect of chia and teff supplement on dietary fibre content, non-fermented dough and bread characteristics from wheat and wheat-barley flours

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F17%3A43914151" target="_blank" >RIV/60461373:22330/17:43914151 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.11118/actaun20176502xxxx" target="_blank" >http://dx.doi.org/10.11118/actaun20176502xxxx</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.11118/actaun20176502xxxx" target="_blank" >10.11118/actaun20176502xxxx</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Effect of chia and teff supplement on dietary fibre content, non-fermented dough and bread characteristics from wheat and wheat-barley flours

Popis výsledku v původním jazyce

To elevate dietary fibre content in wheat bread, two additions of barley flour were tested (30 % and 50 %), and further 5 % or 10 % of chia or teff wholemeals. Chia elevated dietary fibre content more effectively than teff did (up to 6.41 % and 4.29 %, respectively). Non‑gluten nature of proteins in non‑traditional raw materials also affected farinograph, amylograph and mixolab proof results. Water absorption increased about 10 % in total, especially owing to teff presence in composite flour. All three alternative crops decelerated dough development and prolonged its stability, but dough softening degree depended on their combination. Higher water absorption was reflected in viscosity rise during amylograph testing. Using mixolab equipment, significantly more accurate differentiation of tested composites was reached, both in phase of dough kneading and registration of viscosity during heating and cooling. Contrary to this, any statistically verifiable difference was observed between chia or teff wholemeal variants from white of dark seeds. By variance analysis, some rheological parameters (dough softening degree, torque point C5, mixolab energy) together with specific bread volume were identified as principal for samples distinguishing. In terms of flour and bread quality, barley flour portion had a prevailing effect for chia tri‑composites. Reversely, quality of flour blends containing teff was dependent on both barley flour and teff wholemeal portion and type.

Název v anglickém jazyce

Effect of chia and teff supplement on dietary fibre content, non-fermented dough and bread characteristics from wheat and wheat-barley flours

Popis výsledku anglicky

To elevate dietary fibre content in wheat bread, two additions of barley flour were tested (30 % and 50 %), and further 5 % or 10 % of chia or teff wholemeals. Chia elevated dietary fibre content more effectively than teff did (up to 6.41 % and 4.29 %, respectively). Non‑gluten nature of proteins in non‑traditional raw materials also affected farinograph, amylograph and mixolab proof results. Water absorption increased about 10 % in total, especially owing to teff presence in composite flour. All three alternative crops decelerated dough development and prolonged its stability, but dough softening degree depended on their combination. Higher water absorption was reflected in viscosity rise during amylograph testing. Using mixolab equipment, significantly more accurate differentiation of tested composites was reached, both in phase of dough kneading and registration of viscosity during heating and cooling. Contrary to this, any statistically verifiable difference was observed between chia or teff wholemeal variants from white of dark seeds. By variance analysis, some rheological parameters (dough softening degree, torque point C5, mixolab energy) together with specific bread volume were identified as principal for samples distinguishing. In terms of flour and bread quality, barley flour portion had a prevailing effect for chia tri‑composites. Reversely, quality of flour blends containing teff was dependent on both barley flour and teff wholemeal portion and type.

Druh

J_SC - Článek v periodiku v databázi SCOPUS

CEP obor

—

OECD FORD obor

10700 - Other natural sciences

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)

Rok uplatnění

2017

Kód důvěrnosti údajů

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

Název periodika

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis

ISSN

1211-8516

e-ISSN

—

Svazek periodika

65

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

10

Strana od-do

803-812

Kód UT WoS článku

—

EID výsledku v databázi Scopus

2-s2.0-85018371226