Features of flour composites based on the wheat or wheat-barley flour combined with acorn and chestnut

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F18%3A43915588" target="_blank" >RIV/60461373:22330/18:43915588 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/60461373:22810/18:43915588

Výsledek na webu

<a href="http://dx.doi.org/10.17508/CJFST.2018.10.1.16" target="_blank" >http://dx.doi.org/10.17508/CJFST.2018.10.1.16</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.17508/CJFST.2018.10.1.16" target="_blank" >10.17508/CJFST.2018.10.1.16</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Features of flour composites based on the wheat or wheat-barley flour combined with acorn and chestnut

Popis výsledku v původním jazyce

To elevate dietary fibre content in wheat bread, additions of barley flour were tested (30%) alone, and in combination with 5% or 10% of chestnut and acorn flour. Acorn flour elevated dietary fibre content more effectively than the chestnut flour did (TDF up to 7.8%). Non-gluten nature of proteins in non-traditional raw materials also affected farinograph, extensograph and amylograph features, used for predicting bakery procedure. Technological parameters (Falling Number, Zeleny sedimentation value) decreased to nearly 30% compared to the wheat flour. Water absorption increased about 2% in total, especially owing to the chestnut presence in the composite flour. All three alternative crops slowed dough development, but the dough softening degree depended on their combination. Viscoelastic behaviour has worsened (mainly parameter extensograph energy), depending on the type and the addition of the non-traditional products in the tested mixtures. Changes of suspension structure were reflected in maximum viscosity, which became lower during the amylograph test. A significant worsening of the buns specific volume and vaulting reflected a partial dilution of the gluten network of the dough. The highest addition of the chestnut flour in the recipe caused a decrease to less than one half compared to the wheat product. By the principal component analysis, some rheological parameters, together with specific bread volume, were identified as principal for sample distinguishing. In terms of wheat flour and bread quality, barley flour addition in the mixtures had a prevailing effect on the tested tri-composites.

Název v anglickém jazyce

Features of flour composites based on the wheat or wheat-barley flour combined with acorn and chestnut

Popis výsledku anglicky

To elevate dietary fibre content in wheat bread, additions of barley flour were tested (30%) alone, and in combination with 5% or 10% of chestnut and acorn flour. Acorn flour elevated dietary fibre content more effectively than the chestnut flour did (TDF up to 7.8%). Non-gluten nature of proteins in non-traditional raw materials also affected farinograph, extensograph and amylograph features, used for predicting bakery procedure. Technological parameters (Falling Number, Zeleny sedimentation value) decreased to nearly 30% compared to the wheat flour. Water absorption increased about 2% in total, especially owing to the chestnut presence in the composite flour. All three alternative crops slowed dough development, but the dough softening degree depended on their combination. Viscoelastic behaviour has worsened (mainly parameter extensograph energy), depending on the type and the addition of the non-traditional products in the tested mixtures. Changes of suspension structure were reflected in maximum viscosity, which became lower during the amylograph test. A significant worsening of the buns specific volume and vaulting reflected a partial dilution of the gluten network of the dough. The highest addition of the chestnut flour in the recipe caused a decrease to less than one half compared to the wheat product. By the principal component analysis, some rheological parameters, together with specific bread volume, were identified as principal for sample distinguishing. In terms of wheat flour and bread quality, barley flour addition in the mixtures had a prevailing effect on the tested tri-composites.

Druh

J_ost - Ostatní články v recenzovaných periodicích

CEP obor

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OECD FORD obor

21101 - Food and beverages

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

Croatian Journal of Food Science and Technology

ISSN

1847-3466

e-ISSN

—

Svazek periodika

10

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

HR - Chorvatská republika

Počet stran výsledku

9

Strana od-do

89-97

Kód UT WoS článku

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EID výsledku v databázi Scopus

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