Effect of chestnut and acorn flour on wheat / wheat-barley flour properties and bread quality

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F19%3A43915594" target="_blank" >RIV/60461373:22330/19:43915594 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/529" target="_blank" >https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/529</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.7455/ijfs/8.1.2019.a4" target="_blank" >10.7455/ijfs/8.1.2019.a4</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Effect of chestnut and acorn flour on wheat / wheat-barley flour properties and bread quality

Popis výsledku v původním jazyce

Additions of barley flour alone or with combination of chestnut and acorn flour (30%; 30+5%; 30+10%) was aimed at increase of dietary fibre content (DF) in wheat bread. In this regard, enhancement by acorn flour elevated the DF in a higher extent compared to arly or chestnut ones (total DF up to 7.80%). Increasing portion of gluten-free non-traditional raw materials also influenced flour suspensions pasting and rheological properties of non-fermented dough during amylograph, farinograph and extensigraph tests. Related to the wheat flour, technological potential as analytical characteristics Falling Number and Zeleny value decreased nearly to 30%. Water absorption increased about 2 percent points, mainly by chestnut flour enhancement. All applied non-traditional raw materials slowed dough development, but the dough softening degree differed according to combination tested. Dough viscoelastic behaviour was worsened (mainly parameter energy), depending on the type and the addition of the non-traditional products. Changes of suspension structure were reflected in maximum viscosity, which became lower during the amylograph test. A significant worsening of the buns specific volume as well as vaulting corresponded with a partial dilution of the gluten supporting net. The highest addition of the chestnut flour caused a decrease to more than one half compared to the wheat bread. Principal component analysis confirmed role of some rheological parameters and especially of specific bread volume as a key for sample distinguishing. In terms of wheat flour and bread quality, influence of barley flour dominated over the chestnut or the acorn one.

Název v anglickém jazyce

Effect of chestnut and acorn flour on wheat / wheat-barley flour properties and bread quality

Popis výsledku anglicky

Additions of barley flour alone or with combination of chestnut and acorn flour (30%; 30+5%; 30+10%) was aimed at increase of dietary fibre content (DF) in wheat bread. In this regard, enhancement by acorn flour elevated the DF in a higher extent compared to arly or chestnut ones (total DF up to 7.80%). Increasing portion of gluten-free non-traditional raw materials also influenced flour suspensions pasting and rheological properties of non-fermented dough during amylograph, farinograph and extensigraph tests. Related to the wheat flour, technological potential as analytical characteristics Falling Number and Zeleny value decreased nearly to 30%. Water absorption increased about 2 percent points, mainly by chestnut flour enhancement. All applied non-traditional raw materials slowed dough development, but the dough softening degree differed according to combination tested. Dough viscoelastic behaviour was worsened (mainly parameter energy), depending on the type and the addition of the non-traditional products. Changes of suspension structure were reflected in maximum viscosity, which became lower during the amylograph test. A significant worsening of the buns specific volume as well as vaulting corresponded with a partial dilution of the gluten supporting net. The highest addition of the chestnut flour caused a decrease to more than one half compared to the wheat bread. Principal component analysis confirmed role of some rheological parameters and especially of specific bread volume as a key for sample distinguishing. In terms of wheat flour and bread quality, influence of barley flour dominated over the chestnut or the acorn one.

Druh

J_SC - Článek v periodiku v databázi SCOPUS

CEP obor

—

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

2019

Kód důvěrnosti údajů

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

Název periodika

International Journal of Food Studies

ISSN

2182-1054

e-ISSN

—

Svazek periodika

8

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

AT - Rakouská republika

Počet stran výsledku

17

Strana od-do

41-57

Kód UT WoS článku

—

EID výsledku v databázi Scopus

2-s2.0-85065593490