The Use of Color Wheat Spent Grain as an Ingredient for the Production of Bakery Products

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F16%3A43910176" target="_blank" >RIV/62156489:43210/16:43910176 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/70883521:28110/16:63517108

Výsledek na webu

<a href="https://mnet.mendelu.cz/mendelnet2016/mnet_2016_full.pdf" target="_blank" >https://mnet.mendelu.cz/mendelnet2016/mnet_2016_full.pdf</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

The Use of Color Wheat Spent Grain as an Ingredient for the Production of Bakery Products

Popis výsledku v původním jazyce

The cereals grains are excellent sources of digestible carbohydrates, dietary fiber, and proteins in addition to providing vitamins (group B and vitamin E) and minerals (zinc, phosphorus, selenium, and iron). The whole grain cereals contain high levels of bioactive phytochemicals, such as antioxidants that could provide protective effects against human chronic diseases. Its enrichment with more amount of anthocyanins, allows a better use of its potential bioactive property. For this reason, the state authorities are seeking functional foods to mitigate health problems as cancer, diabetes and heart diseases. They would like to create functional foods that satisfy the function to nurture and to prevent. This research focuses on the use of the brewer spent grain (BSG) varieties of colored wheat, which are enriched genetically with anthocyanins, to its use in bakery products.

Název v anglickém jazyce

The Use of Color Wheat Spent Grain as an Ingredient for the Production of Bakery Products

Popis výsledku anglicky

The cereals grains are excellent sources of digestible carbohydrates, dietary fiber, and proteins in addition to providing vitamins (group B and vitamin E) and minerals (zinc, phosphorus, selenium, and iron). The whole grain cereals contain high levels of bioactive phytochemicals, such as antioxidants that could provide protective effects against human chronic diseases. Its enrichment with more amount of anthocyanins, allows a better use of its potential bioactive property. For this reason, the state authorities are seeking functional foods to mitigate health problems as cancer, diabetes and heart diseases. They would like to create functional foods that satisfy the function to nurture and to prevent. This research focuses on the use of the brewer spent grain (BSG) varieties of colored wheat, which are enriched genetically with anthocyanins, to its use in bakery products.

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2016

Kód důvěrnosti údajů

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

Název statě ve sborníku

MendelNet 2016: Proceedings of International PhD Students Conference

ISBN

978-80-7509-443-8

ISSN

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e-ISSN

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Počet stran výsledku

6

Strana od-do

571-576

Název nakladatele

Mendelova univerzita v Brně

Místo vydání

Brno

Místo konání akce

Brno

Datum konání akce

9. 11. 2016

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

000392968500102