The use of modern fermentation techniques in the production of traditional wheat bread

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F23%3A43926179" target="_blank" >RIV/60461373:22330/23:43926179 - isvavai.cz</a>

Výsledek na webu

<a href="https://cjfs.agriculturejournals.cz/corproof.php?mag=cjf&tartkey=cjf-000003-0823" target="_blank" >https://cjfs.agriculturejournals.cz/corproof.php?mag=cjf&tartkey=cjf-000003-0823</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.17221/39/2023-CJFS" target="_blank" >10.17221/39/2023-CJFS</a>

Jazyk výsledku

angličtina

Název v původním jazyce

The use of modern fermentation techniques in the production of traditional wheat bread

Popis výsledku v původním jazyce

A traditional Czech bakery white bread product is commonly made with directly mixed dough with the additionof yeast. In order to be able to reduce the salt content of the final product without compromising its acceptabilityto consumers, the dough was prepared with the addition of pre-ferments and wheat sourdoughs. The aim was to deepenthe flavour background of the product and thus have a positive effect on its sensory properties. Wheat sourdoughs wereprepared and tested using starter cultures and matured under different conditions. The resulting products were testedboth sensorially and by means of precise physical methods.

Název v anglickém jazyce

The use of modern fermentation techniques in the production of traditional wheat bread

Popis výsledku anglicky

A traditional Czech bakery white bread product is commonly made with directly mixed dough with the additionof yeast. In order to be able to reduce the salt content of the final product without compromising its acceptabilityto consumers, the dough was prepared with the addition of pre-ferments and wheat sourdoughs. The aim was to deepenthe flavour background of the product and thus have a positive effect on its sensory properties. Wheat sourdoughs wereprepared and tested using starter cultures and matured under different conditions. The resulting products were testedboth sensorially and by means of precise physical methods.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

<a href="/cs/project/QK1910100" target="_blank" >QK1910100: Vliv reformulace na trvanlivost a fyzikálně-chemické vlastnosti potravinářských výrobků</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2023

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

—

Svazek periodika

41

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

9

Strana od-do

173-181

Kód UT WoS článku

001020068500001

EID výsledku v databázi Scopus

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