Complex comparison of the effect of quinoa and canahua wholemeal flours on the quality of commercial wheat flour

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F20%3A43919679" target="_blank" >RIV/60461373:22330/20:43919679 - isvavai.cz</a>

Výsledek na webu

<a href="http://www.ptfos.unios.hr/flour-bread/wp-content/uploads/2020/06/Proceedings_FB2019_electronic-USB.pdf" target="_blank" >http://www.ptfos.unios.hr/flour-bread/wp-content/uploads/2020/06/Proceedings_FB2019_electronic-USB.pdf</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Complex comparison of the effect of quinoa and canahua wholemeal flours on the quality of commercial wheat flour

Popis výsledku v původním jazyce

Quinoa and canahua (kaniwa) wholemeal flour, substituting 10 or 20 wt. % of wheat, were prepared at laboratory conditions. Using operational tests Zeleny sedimentation and Falling Number, both non-traditional materials caused about 10% decrease of both. Amylograph test results were affected by very low amylases activity in wheat flour as well as by high absorption capacity of canahua and quinoa – samples could be distinguished according to temperature of gelatinization beginning in part. Rapid Visco Analyser profiles of pure flours differed clearly – both alternative materials did not demonstrate viscosity peak and differed in starch retrogradation rate during heating and cooling phase of the test. Wheat flour replacement by both raw materials varied the Peak Viscosity values significantly. 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. The fermentograph and the maturograph tests showed difference in the optimal fermentation and proofing times, as well as dough volumes during both tests (which were somewhat higher for the wheat-quinoa flour composites). Besides this, dough volumes within 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. Besides this, different colour of yellow quinoa and black-red canahua were reflected in tint of the bread crust and crumb. Both alternative materials introduced their typical aroma and taste, a less unpleasant for 10% addition as well as canahua than quinoa. All gained data together with sensory scores pointed to maximal tolerable quinoa or canahua dosage up to 15 wt. %.

Název v anglickém jazyce

Complex comparison of the effect of quinoa and canahua wholemeal flours on the quality of commercial wheat flour

Popis výsledku anglicky

Quinoa and canahua (kaniwa) wholemeal flour, substituting 10 or 20 wt. % of wheat, were prepared at laboratory conditions. Using operational tests Zeleny sedimentation and Falling Number, both non-traditional materials caused about 10% decrease of both. Amylograph test results were affected by very low amylases activity in wheat flour as well as by high absorption capacity of canahua and quinoa – samples could be distinguished according to temperature of gelatinization beginning in part. Rapid Visco Analyser profiles of pure flours differed clearly – both alternative materials did not demonstrate viscosity peak and differed in starch retrogradation rate during heating and cooling phase of the test. Wheat flour replacement by both raw materials varied the Peak Viscosity values significantly. 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. The fermentograph and the maturograph tests showed difference in the optimal fermentation and proofing times, as well as dough volumes during both tests (which were somewhat higher for the wheat-quinoa flour composites). Besides this, dough volumes within 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. Besides this, different colour of yellow quinoa and black-red canahua were reflected in tint of the bread crust and crumb. Both alternative materials introduced their typical aroma and taste, a less unpleasant for 10% addition as well as canahua than quinoa. All gained data together with sensory scores pointed to maximal tolerable quinoa or canahua dosage up to 15 wt. %.

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 10th International Congress „Flour-Bread &apos;19“ and the 12th Croatian Congress of Cereal Technologists „Brašno-Kruh &apos;19“

ISBN

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ISSN

2706-4751

e-ISSN

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Počet stran výsledku

10

Strana od-do

39-48

Název nakladatele

Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek

Místo vydání

Osijek

Místo konání akce

Osijek

Datum konání akce

11. 6. 2019

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

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