The Use of Hemp and Color Wheat Flour as Baking Ingredients

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F16%3A43910186" target="_blank" >RIV/62156489:43210/16:43910186 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/70883521:28110/16:63517104

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 Hemp and Color Wheat Flour as Baking Ingredients

Popis výsledku v původním jazyce

This paper deals with the application of flour, obtained by milling wheat varieties with colored pericarp (Rosso, Karkulka) and blue aleurone (Scorpion); and hemp products (hemp grits, hemp protein) for the production of bakery products. For testing purposes nine recipes ware created, 10% of hemp grits or 5% of hemp protein were added to the wheat flour. The influence of the recipes on the bakery product properties was evaluated by the bakery experiment - RMT test. The highest yield of the dough was measured in variants where hemp protein was added. The specific bread volume was higher in those variants which contained flour wheat from Scorpion variety (368 ml/100g). On average, the lowest loss at baking was determined after the addition of hemp protein. The addition of hemp grits supports the convexity of the baked goods. The use of this recipe also affected other sensory characteristics of the product associated with its consumption.

Název v anglickém jazyce

The Use of Hemp and Color Wheat Flour as Baking Ingredients

Popis výsledku anglicky

This paper deals with the application of flour, obtained by milling wheat varieties with colored pericarp (Rosso, Karkulka) and blue aleurone (Scorpion); and hemp products (hemp grits, hemp protein) for the production of bakery products. For testing purposes nine recipes ware created, 10% of hemp grits or 5% of hemp protein were added to the wheat flour. The influence of the recipes on the bakery product properties was evaluated by the bakery experiment - RMT test. The highest yield of the dough was measured in variants where hemp protein was added. The specific bread volume was higher in those variants which contained flour wheat from Scorpion variety (368 ml/100g). On average, the lowest loss at baking was determined after the addition of hemp protein. The addition of hemp grits supports the convexity of the baked goods. The use of this recipe also affected other sensory characteristics of the product associated with its consumption.

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

639-644

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

000392968500114