Bakery quality of wheat-rye blends – Part I.

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F24%3A43928965" target="_blank" >RIV/60461373:22330/24:43928965 - 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

Bakery quality of wheat-rye blends – Part I.

Popis výsledku v původním jazyce

In the bakery branch, several types of wheat flour (white, bread, wholegrain) and rye flour (bread and wholegrain)could be considered as basic raw materials. Owing to the different chemical composition, dough is built on thebasis of gluten proteins in the first and on a complex of non-starch arabinoxylans and rye protein secalins in thelatter. At a stage of dough manufacturing, water absorption has a direct impact on dough consistency and its behaviourduring kneading. The volume of water added depends on the reciprocal proportion of proteins and nonstarchpolysaccharides – dietary fibre, which competes with just developing gluten. Replacing stepwise 10 wt.%of commercial wheat white flour by rye bread flour or by the rye wholegrain counterpart (WW, RB and RW, respectively),two sets of nine bicomponent blends together with those three controls were tested by use of thestandard Farinograph proof. For water absorption within both the WW-RB and WW-RW subsets, a concavecourse of the determined values was observed. The WW control demonstrated value 57.5%, blends 30:70RB and40:60RW the maximum (67.3% and 66.0%), and the RB control level 61.7%. For both dough development timeand consistency stability, optima were recorded for the 50:50 mixture. Within the second subset, revealed trendswere similar. By cluster analysis of flour and blends, a statistical similarity greater than 85% was verified betweentheir chemical composition and technological quality. Farinograph water absorption was dependent on proteinand dietary fibre content, while stability of dough consistency on protein content only. Blends with rye breadflour up to 40% are commonly used in breadmaking; clustering confirmed their statistical closeness to the qualityof basic white wheat flour, based on a dominance of gluten proteins in the rheological properties.

Název v anglickém jazyce

Bakery quality of wheat-rye blends – Part I.

Popis výsledku anglicky

In the bakery branch, several types of wheat flour (white, bread, wholegrain) and rye flour (bread and wholegrain)could be considered as basic raw materials. Owing to the different chemical composition, dough is built on thebasis of gluten proteins in the first and on a complex of non-starch arabinoxylans and rye protein secalins in thelatter. At a stage of dough manufacturing, water absorption has a direct impact on dough consistency and its behaviourduring kneading. The volume of water added depends on the reciprocal proportion of proteins and nonstarchpolysaccharides – dietary fibre, which competes with just developing gluten. Replacing stepwise 10 wt.%of commercial wheat white flour by rye bread flour or by the rye wholegrain counterpart (WW, RB and RW, respectively),two sets of nine bicomponent blends together with those three controls were tested by use of thestandard Farinograph proof. For water absorption within both the WW-RB and WW-RW subsets, a concavecourse of the determined values was observed. The WW control demonstrated value 57.5%, blends 30:70RB and40:60RW the maximum (67.3% and 66.0%), and the RB control level 61.7%. For both dough development timeand consistency stability, optima were recorded for the 50:50 mixture. Within the second subset, revealed trendswere similar. By cluster analysis of flour and blends, a statistical similarity greater than 85% was verified betweentheir chemical composition and technological quality. Farinograph water absorption was dependent on proteinand dietary fibre content, while stability of dough consistency on protein content only. Blends with rye breadflour up to 40% are commonly used in breadmaking; clustering confirmed their statistical closeness to the qualityof basic white wheat flour, based on a dominance of gluten proteins in the rheological properties.

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

2024

Kód důvěrnosti údajů

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

Název periodika

Cereal technology (Getreidetechnologie)

ISSN

1869-2303

e-ISSN

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Svazek periodika

2024

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

DE - Spolková republika Německo

Počet stran výsledku

11

Strana od-do

2-12

Kód UT WoS článku

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EID výsledku v databázi Scopus

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