Colored wheat: Anthocyanin content, grain firmness, dough properties, bun texture profile
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F18%3A43913831" target="_blank" >RIV/62156489:43210/18:43913831 - isvavai.cz</a>
Nalezeny alternativní kódy
RIV/62157124:16270/18:43876533
Výsledek na webu
<a href="https://doi.org/10.11118/actaun201866030685" target="_blank" >https://doi.org/10.11118/actaun201866030685</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.11118/actaun201866030685" target="_blank" >10.11118/actaun201866030685</a>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Colored wheat: Anthocyanin content, grain firmness, dough properties, bun texture profile
Popis výsledku v původním jazyce
The aim of this study was to determine the total anthocyanin content and firmness of three spring wheat varieties Triticum aestivum L. (Vanek, UC66049 and Konini) and evaluate the relationship between its flour and texture parameters of the dough and bun. Total anthocyanin content in grain varieties varied from 6.70 to 47.63 mg.kg-1. In colored wheat was observed approximately seven times more content compared with the control. The highest firmness was obtained in purple (27.62 N) and the lowest in blue grain (22.31 N). The lowest stickiness was found in blue wheat dough and therefore, it would be more suitable for manufacturing. Blue wheat decreased the dough cohesiveness and work of adhesion. The crumb hardness was significantly lowest in blue batch (P < 0.01) in 100 and 90 % concentration and in 80 % mixture was control significantly highest (P < 0.01). The lower addition of colored wheat flour increased bun springiness. In 100 % and 90 % concentrations were highest values of gumminess observed in purple batch and lowest in blue, but in 80 % concentration was control highest and purple batch was lowest and the same tendency was observed in bun chewiness.
Název v anglickém jazyce
Colored wheat: Anthocyanin content, grain firmness, dough properties, bun texture profile
Popis výsledku anglicky
The aim of this study was to determine the total anthocyanin content and firmness of three spring wheat varieties Triticum aestivum L. (Vanek, UC66049 and Konini) and evaluate the relationship between its flour and texture parameters of the dough and bun. Total anthocyanin content in grain varieties varied from 6.70 to 47.63 mg.kg-1. In colored wheat was observed approximately seven times more content compared with the control. The highest firmness was obtained in purple (27.62 N) and the lowest in blue grain (22.31 N). The lowest stickiness was found in blue wheat dough and therefore, it would be more suitable for manufacturing. Blue wheat decreased the dough cohesiveness and work of adhesion. The crumb hardness was significantly lowest in blue batch (P < 0.01) in 100 and 90 % concentration and in 80 % mixture was control significantly highest (P < 0.01). The lower addition of colored wheat flour increased bun springiness. In 100 % and 90 % concentrations were highest values of gumminess observed in purple batch and lowest in blue, but in 80 % concentration was control highest and purple batch was lowest and the same tendency was observed in bun chewiness.
Klasifikace
Druh
J<sub>SC</sub> - Článek v periodiku v databázi SCOPUS
CEP obor
—
OECD FORD obor
21101 - Food and beverages
Návaznosti výsledku
Projekt
—
Návaznosti
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Ostatní
Rok uplatnění
2018
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
ISSN
1211-8516
e-ISSN
—
Svazek periodika
66
Číslo periodika v rámci svazku
3
Stát vydavatele periodika
CZ - Česká republika
Počet stran výsledku
6
Strana od-do
685-690
Kód UT WoS článku
—
EID výsledku v databázi Scopus
2-s2.0-85049872141