Characteristics of Wheat-Hemp and Wheat-Teff Models: Composite Flours

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F22%3A43923907" target="_blank" >RIV/60461373:22330/22:43923907 - isvavai.cz</a>

Výsledek na webu

<a href="https://stm.bookpi.org/ECAFS-V5/issue/view/666" target="_blank" >https://stm.bookpi.org/ECAFS-V5/issue/view/666</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.9734/bpi/ecafs/v5/1935B" target="_blank" >10.9734/bpi/ecafs/v5/1935B</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Characteristics of Wheat-Hemp and Wheat-Teff Models: Composite Flours

Popis výsledku v původním jazyce

Wheat/hemp and wheat/teff model composites (90:10 and 80:20) quality was tested by means of Solvent Retention Capacity, dietary fibre and on baking test methods. Nutritional benefit was higher both in protein and in fibre contents at both hemp flour types (white or dark) addition. Wheat flour SRC profile was lower by hemp and vice versa partly improved by teff flour additions. Volumes of bread with bright hemp were diminished, while one of dark hemp increased. Teff-fortified bun volumes were evaluated as almost similar to standard bread volume (381 mL/100 g). Sensorial score of wheat/hemp breads were worse because of spicy taste, compared to hay-like by-taste in wheat/teff bread tolerable up to 10% of that flour in recipe.

Název v anglickém jazyce

Characteristics of Wheat-Hemp and Wheat-Teff Models: Composite Flours

Popis výsledku anglicky

Wheat/hemp and wheat/teff model composites (90:10 and 80:20) quality was tested by means of Solvent Retention Capacity, dietary fibre and on baking test methods. Nutritional benefit was higher both in protein and in fibre contents at both hemp flour types (white or dark) addition. Wheat flour SRC profile was lower by hemp and vice versa partly improved by teff flour additions. Volumes of bread with bright hemp were diminished, while one of dark hemp increased. Teff-fortified bun volumes were evaluated as almost similar to standard bread volume (381 mL/100 g). Sensorial score of wheat/hemp breads were worse because of spicy taste, compared to hay-like by-taste in wheat/teff bread tolerable up to 10% of that flour in recipe.

Druh

C - Kapitola v odborné knize

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2022

Kód důvěrnosti údajů

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

Název knihy nebo sborníku

Emerging Challenges in Agriculture and Food Science Vol. 5

ISBN

978-93-5547-526-8

Počet stran výsledku

10

Strana od-do

91-100

Počet stran knihy

119

Název nakladatele

B P International

Místo vydání

Hooghly

Kód UT WoS kapitoly

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