Linseed fibre enriched dough and bread – effect of origin and colour type

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F18%3A43914158" target="_blank" >RIV/60461373:22330/18:43914158 - 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

Linseed fibre enriched dough and bread – effect of origin and colour type

Popis výsledku v původním jazyce

Linseed fibre from golden and brown seeds (GF, BF) originated in New Zealand (NZ) and Czech Republic (CZE), and selected enhancement levels of wheat flour were 2.5, five and ten percent. Both colour types of the Czech linseed fibre affected less the Zeleny value of the control (39 ml). Its higher Falling number (432 s) was further increased by 10 percent addition of the NZ fibre. During farinograph test, water absorption was stepwise elevated according to enhancement level, from 65.1 percent up to 77.4 percent without effect of the fibre colour variant or its origin. Reversely, composite dough containing CZE linseed fibre was obviously less resistant to overmixing – degrees of dough softening were about ca 100 units higher compared to the NZ counterparts. Both lower additions of linseed fibre improved dough machinability (average extensograph ratio diminishing from 3.31 to 2.73 and 3.01 for flour composites with GF and BF, respectively. Concurrently to this, a gradual decrease of extensograph energy about 30 percent in total (from 115.3 up to 82.3 cm2) was determined. Rheological behaviour of fermented dough was evaluated by fermentograph, maturograph and oven rise recorder tests, corresponding to three technological phases of fermentation process. Leavened dough properties were influenced similarly to non-fermented dough ones, e.g. maturograph dough resistance was dependent on linseed fibre origin and type (somewhat higher values for samples with NZ fibre). Baking test revealed out differences in fibre types effect on buns specific volume. The CZE fibre rather decreased the parameter gradually, from 334 ml/100 g up to 255 and 282 ml/100 g for ten percent of golden and brown fibre in recipe. The NZ one decreased the specific volume to 255 and 234 ml/100 g in average, respectively. Bread shape was changed mildly without any observable trend, but crumb penetration followed variation in bread specific volume (decrease from 14.3 mm up to 6.2 mm, Pearson’s r = 0.911***). Bread sensory profiles were considered as acceptable with partial mouthful stickiness in case of NZ brown linseed fibre bread and texture heterogeneity in case of CZE brown fibre enhancement. According to results of principal component analysis, wheat flour composites and breads containing 2.5 percent or five percent of the Czech or the New Zealand’s fibre were distinguished clearly.

Název v anglickém jazyce

Linseed fibre enriched dough and bread – effect of origin and colour type

Popis výsledku anglicky

Linseed fibre from golden and brown seeds (GF, BF) originated in New Zealand (NZ) and Czech Republic (CZE), and selected enhancement levels of wheat flour were 2.5, five and ten percent. Both colour types of the Czech linseed fibre affected less the Zeleny value of the control (39 ml). Its higher Falling number (432 s) was further increased by 10 percent addition of the NZ fibre. During farinograph test, water absorption was stepwise elevated according to enhancement level, from 65.1 percent up to 77.4 percent without effect of the fibre colour variant or its origin. Reversely, composite dough containing CZE linseed fibre was obviously less resistant to overmixing – degrees of dough softening were about ca 100 units higher compared to the NZ counterparts. Both lower additions of linseed fibre improved dough machinability (average extensograph ratio diminishing from 3.31 to 2.73 and 3.01 for flour composites with GF and BF, respectively. Concurrently to this, a gradual decrease of extensograph energy about 30 percent in total (from 115.3 up to 82.3 cm2) was determined. Rheological behaviour of fermented dough was evaluated by fermentograph, maturograph and oven rise recorder tests, corresponding to three technological phases of fermentation process. Leavened dough properties were influenced similarly to non-fermented dough ones, e.g. maturograph dough resistance was dependent on linseed fibre origin and type (somewhat higher values for samples with NZ fibre). Baking test revealed out differences in fibre types effect on buns specific volume. The CZE fibre rather decreased the parameter gradually, from 334 ml/100 g up to 255 and 282 ml/100 g for ten percent of golden and brown fibre in recipe. The NZ one decreased the specific volume to 255 and 234 ml/100 g in average, respectively. Bread shape was changed mildly without any observable trend, but crumb penetration followed variation in bread specific volume (decrease from 14.3 mm up to 6.2 mm, Pearson’s r = 0.911***). Bread sensory profiles were considered as acceptable with partial mouthful stickiness in case of NZ brown linseed fibre bread and texture heterogeneity in case of CZE brown fibre enhancement. According to results of principal component analysis, wheat flour composites and breads containing 2.5 percent or five percent of the Czech or the New Zealand’s fibre were distinguished clearly.

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/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 technology (Getreidetechnologie)

ISSN

1869-2303

e-ISSN

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Svazek periodika

71

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

DE - Spolková republika Německo

Počet stran výsledku

9

Strana od-do

288-296

Kód UT WoS článku

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EID výsledku v databázi Scopus

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