Relationships among Mixolab rheological properties of isolated starch and white flour and quality of baking products using different wheat cultivars

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F19%3A43920035" target="_blank" >RIV/60461373:22330/19:43920035 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/00027006:_____/19:00005624

Výsledek na webu

<a href="https://www.sciencedirect.com/science/article/abs/pii/S0733521019303005?via%3Dihub" target="_blank" >https://www.sciencedirect.com/science/article/abs/pii/S0733521019303005?via%3Dihub</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.jcs.2019.102801" target="_blank" >10.1016/j.jcs.2019.102801</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Relationships among Mixolab rheological properties of isolated starch and white flour and quality of baking products using different wheat cultivars

Popis výsledku v původním jazyce

This paper is concerned with rheological properties of native starches isolated from six cultivars of Triticum aestivum L. and from two hulled wheat species belonging to taxon T. dicoccum Schrank and from Triticum spelta L. These results measured using the Mixolab system were compared with those of white flour. The differences identified were caused by protein&apos;s elimination and high starch content. Nevertheless, cluster analysis confirmed similar cultivar classification whether based on isolated starch or white flour. Therefore, starch was a significant carrier of typical cultivar rheological properties. Additionally, the contribution of detected starch rheological characteristics for bread-making and predicting cookie quality were analyzed. The cluster analysis was further confirmed by multiple stepwise regression models selecting the best set of flour and starch rheological parameters for testing final bread and cookie quality parameters. All seven calculated regression models included at least one starchy rheological parameter, and their multiple regression coefficients varied in a range from 0.62 to 0.87 for predicting four bread parameters and from 0.62 to 0.80 for predicting three cookie parameters. © 2019

Název v anglickém jazyce

Relationships among Mixolab rheological properties of isolated starch and white flour and quality of baking products using different wheat cultivars

Popis výsledku anglicky

This paper is concerned with rheological properties of native starches isolated from six cultivars of Triticum aestivum L. and from two hulled wheat species belonging to taxon T. dicoccum Schrank and from Triticum spelta L. These results measured using the Mixolab system were compared with those of white flour. The differences identified were caused by protein&apos;s elimination and high starch content. Nevertheless, cluster analysis confirmed similar cultivar classification whether based on isolated starch or white flour. Therefore, starch was a significant carrier of typical cultivar rheological properties. Additionally, the contribution of detected starch rheological characteristics for bread-making and predicting cookie quality were analyzed. The cluster analysis was further confirmed by multiple stepwise regression models selecting the best set of flour and starch rheological parameters for testing final bread and cookie quality parameters. All seven calculated regression models included at least one starchy rheological parameter, and their multiple regression coefficients varied in a range from 0.62 to 0.87 for predicting four bread parameters and from 0.62 to 0.80 for predicting three cookie parameters. © 2019

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

<a href="/cs/project/QJ1310219" target="_blank" >QJ1310219: Pšenice se specifickým složením a vlastnostmi škrobu pro potravinářské a průmyslové účely</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

Journal of Cereal Science

ISSN

0733-5210

e-ISSN

—

Svazek periodika

89

Číslo periodika v rámci svazku

SEP

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

7

Strana od-do

—

Kód UT WoS článku

000488320600013

EID výsledku v databázi Scopus

2-s2.0-85068570732