Viscosity profiles and baking potential of laboratory-prepared gluten-free blend contrasted to commercial one

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F20%3A43919171" target="_blank" >RIV/60461373:22330/20:43919171 - 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

Viscosity profiles and baking potential of laboratory-prepared gluten-free blend contrasted to commercial one

Popis výsledku v původním jazyce

The behavior of gluten-free flour such as rice, buckwheat, corn, lupine and chickpea during pasting was determined by using the RVA device. The RVA viscosity profile was designed also for the Jizerka commercial blend as a control onebased on corn starch-lupine flour. Differences in the lubrication of polysaccharides according to botanical origin were noted. For the Jizerka control mixture, two PeakViscosity points were recorded on the curve due to the presence of two types of starch (flour). The technological potential of the own, originally developed mixture was compared with the potential of Jizerka within the direct trial - experimental baking. Bread variants baked into steel forms were evaluated in terms of specific volume, loaf shape, crumb firmess and sensory properties

Název v anglickém jazyce

Viscosity profiles and baking potential of laboratory-prepared gluten-free blend contrasted to commercial one

Popis výsledku anglicky

The behavior of gluten-free flour such as rice, buckwheat, corn, lupine and chickpea during pasting was determined by using the RVA device. The RVA viscosity profile was designed also for the Jizerka commercial blend as a control onebased on corn starch-lupine flour. Differences in the lubrication of polysaccharides according to botanical origin were noted. For the Jizerka control mixture, two PeakViscosity points were recorded on the curve due to the presence of two types of starch (flour). The technological potential of the own, originally developed mixture was compared with the potential of Jizerka within the direct trial - experimental baking. Bread variants baked into steel forms were evaluated in terms of specific volume, loaf shape, crumb firmess and sensory properties

Druh

D - Stať ve sborníku

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

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Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2020

Kód důvěrnosti údajů

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

Název statě ve sborníku

PROCEEDINGS OF THE 15TH INTERNATIONAL CONFERENCE ON POLYSACCHARIDES-GLYCOSCIENCE

ISBN

978-80-88307-04-4

ISSN

2336-6796

e-ISSN

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Počet stran výsledku

5

Strana od-do

46-50

Název nakladatele

Česká společnost chemická

Místo vydání

Praha

Místo konání akce

Praha

Datum konání akce

13. 11. 2019

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

000544671400011