Wheat dough fermentation and bread trial results under the effect of quinoa and canahua wholemeal additions

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F20%3A43919669" target="_blank" >RIV/60461373:22330/20:43919669 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.agriculturejournals.cz/web/cjfs.htm?type=article&id=12_2019-CJFS" target="_blank" >https://www.agriculturejournals.cz/web/cjfs.htm?type=article&id=12_2019-CJFS</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Wheat dough fermentation and bread trial results under the effect of quinoa and canahua wholemeal additions

Popis výsledku v původním jazyce

To study the effect of quinoa and canahua wholemeals on wheat flour quality, addition dosages of 10 and 20 wt. % were tested. Both non-traditional materials lowered protein baking quality (Zeleny sedimentation), and present dietary fibre increased the Falling number. The fermentograph and maturograph tests showed differences in the optimal fermentation and proofing times, as well as in dough volumes during both tests (which were somewhat higher for the wheat-quinoa flour composites). Besides this, dough volumes in the third stage of fermentation simulated on the oven-rise apparatus decided about baking trial results; in this regard, wheat-canahua flour composites reached statistically better results. All obtained data together with sensory scores pointed to the maximal tolerable quinoa or canahua dosage up to 15 wt. %.

Název v anglickém jazyce

Wheat dough fermentation and bread trial results under the effect of quinoa and canahua wholemeal additions

Popis výsledku anglicky

To study the effect of quinoa and canahua wholemeals on wheat flour quality, addition dosages of 10 and 20 wt. % were tested. Both non-traditional materials lowered protein baking quality (Zeleny sedimentation), and present dietary fibre increased the Falling number. The fermentograph and maturograph tests showed differences in the optimal fermentation and proofing times, as well as in dough volumes during both tests (which were somewhat higher for the wheat-quinoa flour composites). Besides this, dough volumes in the third stage of fermentation simulated on the oven-rise apparatus decided about baking trial results; in this regard, wheat-canahua flour composites reached statistically better results. All obtained data together with sensory scores pointed to the maximal tolerable quinoa or canahua dosage up to 15 wt. %.

Druh

J_ost - Ostatní články v recenzovaných periodicích

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 periodika

Czech Journal of Food Science

ISSN

0862-8653

e-ISSN

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Svazek periodika

38

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

8

Strana od-do

49-56

Kód UT WoS článku

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EID výsledku v databázi Scopus

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