The relationship between rheological characteristics of gluten-free dough and the quality of biologically leavened bread

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F14%3A00218871" target="_blank" >RIV/62156489:43210/14:00218871 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/70883521:28110/14:43871818

Výsledek na webu

<a href="http://www.sciencedirect.com/science/article/pii/S0733521014001246" target="_blank" >http://www.sciencedirect.com/science/article/pii/S0733521014001246</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.jcs.2014.07.001" target="_blank" >10.1016/j.jcs.2014.07.001</a>

Jazyk výsledku

angličtina

Název v původním jazyce

The relationship between rheological characteristics of gluten-free dough and the quality of biologically leavened bread

Popis výsledku v původním jazyce

The rheological characteristics of gluten-free doughs and their effect on the quality of biologically leavened bread were studied in amaranth, chickpea, corn, millet, quinoa and rice flour. The rheological characteristics (resistance to extension R, extensibility E, R/E modulus, extension area, stress at the moment of dough rupture) were obtained by uniaxial dough deformation. Specific loaf volume of laboratory prepared gluten-free breads was in significant positive correlation with dough resistance (r= 0.86), dough extensibility (r = 0.98) and peak stress at the moment of dough rupture (r = 0.96). Even if the correlation between R/E modulus and the characteristics of loaf quality were not significant, the breads with the highest specific loaf volumewere prepared from flours with R/E closer to the wheat check sample (18 N.mm-1). The results showed, in general, good baking flours exhibited stronger resistance to extension and greater extensibility, but differences found were not direc

Název v anglickém jazyce

The relationship between rheological characteristics of gluten-free dough and the quality of biologically leavened bread

Popis výsledku anglicky

The rheological characteristics of gluten-free doughs and their effect on the quality of biologically leavened bread were studied in amaranth, chickpea, corn, millet, quinoa and rice flour. The rheological characteristics (resistance to extension R, extensibility E, R/E modulus, extension area, stress at the moment of dough rupture) were obtained by uniaxial dough deformation. Specific loaf volume of laboratory prepared gluten-free breads was in significant positive correlation with dough resistance (r= 0.86), dough extensibility (r = 0.98) and peak stress at the moment of dough rupture (r = 0.96). Even if the correlation between R/E modulus and the characteristics of loaf quality were not significant, the breads with the highest specific loaf volumewere prepared from flours with R/E closer to the wheat check sample (18 N.mm-1). The results showed, in general, good baking flours exhibited stronger resistance to extension and greater extensibility, but differences found were not direc

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2014

Kód důvěrnosti údajů

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

Název periodika

Journal of Cereal Science

ISSN

0733-5210

e-ISSN

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Svazek periodika

60

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

5

Strana od-do

271-275

Kód UT WoS článku

341674200001

EID výsledku v databázi Scopus

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