Influence of canahua and quinoa wholemeal on properties of non-fermented wheat dough

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F19%3A43915599" target="_blank" >RIV/60461373:22330/19:43915599 - isvavai.cz</a>

Výsledek na webu

<a href="https://sab.czu.cz/dl/81841?lang=en" target="_blank" >https://sab.czu.cz/dl/81841?lang=en</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.2478/sab-2019-0031" target="_blank" >10.2478/sab-2019-0031</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Influence of canahua and quinoa wholemeal on properties of non-fermented wheat dough

Popis výsledku v původním jazyce

The study is aimed on comparison of quinoa and canahua wholemeal effects on wheat dough technological quality and rheological properties, as affected by 10 or 20% replacement. Technological quality of wheat flour was affected in terms of protein quality and amylases activity, connected to high dietary fibre content on both tested non-traditional materials. During testing on farinograph, quinoa partially increase water absorption, and higher amount of water was reflected in stability of dough consistency during mixing and its weakened cohesiveness at the end of the test. Canahua effect was unequivocal – water absorption decreased, stability was prolonged properly, but dough softening increased. Extensigraph test confirmed positive effect of alternative crops on dough elasticity, but in general, composite dough with 20% of canahua or quinoa had worsened machinability. Multivariate statistical methods verified stronger effect of quinoa itself than addition level, and reversely in case of wheat-canahua samples.

Název v anglickém jazyce

Influence of canahua and quinoa wholemeal on properties of non-fermented wheat dough

Popis výsledku anglicky

The study is aimed on comparison of quinoa and canahua wholemeal effects on wheat dough technological quality and rheological properties, as affected by 10 or 20% replacement. Technological quality of wheat flour was affected in terms of protein quality and amylases activity, connected to high dietary fibre content on both tested non-traditional materials. During testing on farinograph, quinoa partially increase water absorption, and higher amount of water was reflected in stability of dough consistency during mixing and its weakened cohesiveness at the end of the test. Canahua effect was unequivocal – water absorption decreased, stability was prolonged properly, but dough softening increased. Extensigraph test confirmed positive effect of alternative crops on dough elasticity, but in general, composite dough with 20% of canahua or quinoa had worsened machinability. Multivariate statistical methods verified stronger effect of quinoa itself than addition level, and reversely in case of wheat-canahua samples.

Druh

J_SC - Článek v periodiku v databázi SCOPUS

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2019

Kód důvěrnosti údajů

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

Název periodika

Scientia Agriculturae Bohemica

ISSN

1211-3174

e-ISSN

—

Svazek periodika

50

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

DE - Spolková republika Německo

Počet stran výsledku

8

Strana od-do

228-235

Kód UT WoS článku

—

EID výsledku v databázi Scopus

2-s2.0-85078115449