Evaluation of non-fermented dough from wheat/barley/hemp composites

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F18%3A43914156" target="_blank" >RIV/60461373:22330/18:43914156 - 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

Evaluation of non-fermented dough from wheat/barley/hemp composites

Popis výsledku v původním jazyce

Basic wheat-barley flour premixes (70:30 and 50:50) were enhanced by 5% and 10% of dehulled and hulled seeds wholemeal or by 2 types of hemp fine flour. Barley flour (BF) decreased both protein content and quality approximately about 1.5% and 50%, respectively. In blends, hemp fine flour containing recovered protein level back. BF lowered amylases activity about 20-25% in maximum; hemp product had no significant effect. Farinograph water absorption was magnified by additions of both alternative flour. Considerable shortening of dough stability and decrease of resistance against over-mixing occurred for all flour tri-composites. Extensigraph dough elasticity increased and extensibility diminished. After dough resting taking 30 min, extensigraph energy of the control sample fell from 141 cm2 to a half as barley flour portion increased. Into cereal composites, hemp products demonstrated reversal tendencies. BF lowered water suspension viscosity, but hemp wholemeal H4 and especially fine hemp flour H7 caused a recovery of amylograph maxima to level comparable with wheat control. Correlation analysis confirmed analytical and rheological data agreement – the extensigraph elasticity or energy could be predicted according to the Zeleny value, or the amylograph maximum according to the Falling number (r = 0.79, 0.90, and 0.65, respectively; P = 99.9%).

Název v anglickém jazyce

Evaluation of non-fermented dough from wheat/barley/hemp composites

Popis výsledku anglicky

Basic wheat-barley flour premixes (70:30 and 50:50) were enhanced by 5% and 10% of dehulled and hulled seeds wholemeal or by 2 types of hemp fine flour. Barley flour (BF) decreased both protein content and quality approximately about 1.5% and 50%, respectively. In blends, hemp fine flour containing recovered protein level back. BF lowered amylases activity about 20-25% in maximum; hemp product had no significant effect. Farinograph water absorption was magnified by additions of both alternative flour. Considerable shortening of dough stability and decrease of resistance against over-mixing occurred for all flour tri-composites. Extensigraph dough elasticity increased and extensibility diminished. After dough resting taking 30 min, extensigraph energy of the control sample fell from 141 cm2 to a half as barley flour portion increased. Into cereal composites, hemp products demonstrated reversal tendencies. BF lowered water suspension viscosity, but hemp wholemeal H4 and especially fine hemp flour H7 caused a recovery of amylograph maxima to level comparable with wheat control. Correlation analysis confirmed analytical and rheological data agreement – the extensigraph elasticity or energy could be predicted according to the Zeleny value, or the amylograph maximum according to the Falling number (r = 0.79, 0.90, and 0.65, respectively; P = 99.9%).

Druh

J_ost - Ostatní články v recenzovaných periodicích

CEP obor

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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

2018

Kód důvěrnosti údajů

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

Název periodika

Scientia Agriculturae Bohemica

ISSN

0582-2343

e-ISSN

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Svazek periodika

49

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

9

Strana od-do

118-126

Kód UT WoS článku

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EID výsledku v databázi Scopus

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