Bakery quality of wheat-rye blends – Part II.

Kód výsledku v IS VaVaI

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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 II.

Popis výsledku v původním jazyce

Replacing stepwise 10 wt.% of commercial wheat white flour by rye bread flour or by the rye wholegrain coun-terpart (WW, RB and RW, respectively), two sets of nine binary blends (10:90, …, 50:50, …, 90:10) together with those three controls were tested by using of the standard Farinograph proof and physico-chemical method Solvent Retention Capacity (ICC Standard 115/1 and AACC Method 56-11.01). To the latter method, the sup-plemental (calculated) feature Gluten Performance Index (GPI) was appended. For any from the five farino-graph parameters, a linear dependence on changing flour mixing ratio was not observed. For the water absorp-tion (WAC) within both the WW-RB and WW-RW subsets, measured data demonstrated a concave course (R2 of quadratic regression 0.84 and 0.98; similarly for the stability of dough consistency and the farinograph quali-ty number). The WW control demonstrated WAC value 57.5%, blends 30:70RB and 40:60RW the maxima (67.3% and 65.9%), and the RB and RW controls absorptions 61.7% and 59.9%. For both dough development time and consistency stability, optima were recorded for the 50:50R blends. However, retention capacity of water increased linearly accordingly to the rising proportion of both rye flour types (from 67% up to 122%); for the aqueous solutions of sucrose and Na2CO3, those rises were from 103% and 76% up to 156% and 158%, respectively. Measurement of the lactic acid SRC revealed out an unexpected convex tendency in gained data, mainly in the WW–RW subset (R2 of quadratic regression 0.22 and 0.77). The trends thus reflected stepwise elevating amount of dietary fibre in blends – rye arabinoxylans from grain sub-layer and rye hemicelluloses and cellulose from bran, while the protein content fell constantly. Promising distinguishing of the WW, RB, RW and both 50:50R blends at least was reached by a newly proposed “SRC sum“ index. Correlation analysis verified relationships of the SRC profile and the modified Gluten Index (GImodif) to contents of proteins and dietary fibre (P = 99%). Values of the SRC profile were also dependent on wheat – rye mixing ratio, but RB and RW type affected the profiles in different extent. From five standard farinograph features, only the WAC and the dough softening degree could be predicted by the SRC profile and GImodif on base of both observed factors together – the rye flour proportion and its type. By Principal Component Analysis of 16 variables related to quality of flour binary blends, the WAC and dough development time were influenced primarily by fat and fibre contents, and secondly by all four SRCs. Partial closeness was found also between the blends of wheat – rye and rye – wheat types across the basic wheat – rye bread and wheat – rye wholegrain subsets. Stability of dough consistency depended directly on the protein content, and on the indexes GPI and GImodif. In order of all 21 explored flour samples, primary factor was identified in the rye flour type (i.e., RB and RW), and the second one in the flour mixing ratio. Among 5 primary clusters, an average statistical similarity was 75%. Based on generally know different character of both controls WW and RW, a complete statistical dissimilarity was verified.

Název v anglickém jazyce

Bakery quality of wheat-rye blends – Part II.

Popis výsledku anglicky

Replacing stepwise 10 wt.% of commercial wheat white flour by rye bread flour or by the rye wholegrain coun-terpart (WW, RB and RW, respectively), two sets of nine binary blends (10:90, …, 50:50, …, 90:10) together with those three controls were tested by using of the standard Farinograph proof and physico-chemical method Solvent Retention Capacity (ICC Standard 115/1 and AACC Method 56-11.01). To the latter method, the sup-plemental (calculated) feature Gluten Performance Index (GPI) was appended. For any from the five farino-graph parameters, a linear dependence on changing flour mixing ratio was not observed. For the water absorp-tion (WAC) within both the WW-RB and WW-RW subsets, measured data demonstrated a concave course (R2 of quadratic regression 0.84 and 0.98; similarly for the stability of dough consistency and the farinograph quali-ty number). The WW control demonstrated WAC value 57.5%, blends 30:70RB and 40:60RW the maxima (67.3% and 65.9%), and the RB and RW controls absorptions 61.7% and 59.9%. For both dough development time and consistency stability, optima were recorded for the 50:50R blends. However, retention capacity of water increased linearly accordingly to the rising proportion of both rye flour types (from 67% up to 122%); for the aqueous solutions of sucrose and Na2CO3, those rises were from 103% and 76% up to 156% and 158%, respectively. Measurement of the lactic acid SRC revealed out an unexpected convex tendency in gained data, mainly in the WW–RW subset (R2 of quadratic regression 0.22 and 0.77). The trends thus reflected stepwise elevating amount of dietary fibre in blends – rye arabinoxylans from grain sub-layer and rye hemicelluloses and cellulose from bran, while the protein content fell constantly. Promising distinguishing of the WW, RB, RW and both 50:50R blends at least was reached by a newly proposed “SRC sum“ index. Correlation analysis verified relationships of the SRC profile and the modified Gluten Index (GImodif) to contents of proteins and dietary fibre (P = 99%). Values of the SRC profile were also dependent on wheat – rye mixing ratio, but RB and RW type affected the profiles in different extent. From five standard farinograph features, only the WAC and the dough softening degree could be predicted by the SRC profile and GImodif on base of both observed factors together – the rye flour proportion and its type. By Principal Component Analysis of 16 variables related to quality of flour binary blends, the WAC and dough development time were influenced primarily by fat and fibre contents, and secondly by all four SRCs. Partial closeness was found also between the blends of wheat – rye and rye – wheat types across the basic wheat – rye bread and wheat – rye wholegrain subsets. Stability of dough consistency depended directly on the protein content, and on the indexes GPI and GImodif. In order of all 21 explored flour samples, primary factor was identified in the rye flour type (i.e., RB and RW), and the second one in the flour mixing ratio. Among 5 primary clusters, an average statistical similarity was 75%. Based on generally know different character of both controls WW and RW, a complete statistical dissimilarity was verified.

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

3

Stát vydavatele periodika

DE - Spolková republika Německo

Počet stran výsledku

12

Strana od-do

116-127

Kód UT WoS článku

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EID výsledku v databázi Scopus

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