Effect of golden and brown linseed fibre on wheat flour pasting, dough properties and bread quality

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F18%3A43914114" target="_blank" >RIV/60461373:22330/18:43914114 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.1556/0806.45.2017.063" target="_blank" >http://dx.doi.org/10.1556/0806.45.2017.063</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1556/0806.45.2017.063" target="_blank" >10.1556/0806.45.2017.063</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Effect of golden and brown linseed fibre on wheat flour pasting, dough properties and bread quality

Popis výsledku v původním jazyce

Wheat flour was replaced by 2.5 or 5.0% of two golden and one brown linseed fibre types. Amylases activity and protein technological quality were affected softly, evaluated by Falling Number and Zeleny sedimentation tests. Linseed fibre suported extensigraph elasticity of non-fermented dough, but energy as area under curve decreased. Using amylograph and Rapid Vico Analyser, results clearly shown increse of viscosity, confirming hydrophilic character of linseed fibre. In a form of fermented dough, composite samples partially differed in behaviour during maturograph test. Viscoelastic properties change were determined in a small extend, thus they did not invoke provable differences in bread specific volume within a whole specimens set. Noticeable worsening occured in bread buns vaulting, as the linseed fibre portion increased. All recipe modifications were considered as acceptable for common consumers.

Název v anglickém jazyce

Effect of golden and brown linseed fibre on wheat flour pasting, dough properties and bread quality

Popis výsledku anglicky

Wheat flour was replaced by 2.5 or 5.0% of two golden and one brown linseed fibre types. Amylases activity and protein technological quality were affected softly, evaluated by Falling Number and Zeleny sedimentation tests. Linseed fibre suported extensigraph elasticity of non-fermented dough, but energy as area under curve decreased. Using amylograph and Rapid Vico Analyser, results clearly shown increse of viscosity, confirming hydrophilic character of linseed fibre. In a form of fermented dough, composite samples partially differed in behaviour during maturograph test. Viscoelastic properties change were determined in a small extend, thus they did not invoke provable differences in bread specific volume within a whole specimens set. Noticeable worsening occured in bread buns vaulting, as the linseed fibre portion increased. All recipe modifications were considered as acceptable for common consumers.

Druh

J_ost - Ostatní články v recenzovaných periodicích

CEP obor

—

OECD FORD obor

10700 - Other natural sciences

Projekt

<a href="/cs/project/QJ1510274" target="_blank" >QJ1510274: Produkce a komplexní šetrné zpracování lněného semene a jeho aplikace do nových funkčních potravin</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2018

Kód důvěrnosti údajů

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

Název periodika

CEREAL RESEARCH COMMUNICATIONS

ISSN

0133-3720

e-ISSN

—

Svazek periodika

46

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

HU - Maďarsko

Počet stran výsledku

10

Strana od-do

114-123

Kód UT WoS článku

—

EID výsledku v databázi Scopus

—