The Effect of Pectin from Apple and Arabic Gum from Acacia Tree on Quality of Wheat Flour Dough

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

The Effect of Pectin from Apple and Arabic Gum from Acacia Tree on Quality of Wheat Flour Dough

Popis výsledku v původním jazyce

The influence of hydrocolloids on the qualitative properties of wheat flour dough was monitored by farinograph. The addition of arabic gum from acacia tree to the dough decreased water absorption and the degree of softening but the development time of the dough increased. The improvement in quality of the doughs occurred only after the addition of 15.0 g.kg-1. The addition of pectin from apple increased water absorption of the dough. Dough stability was increasing until the addition of 5.0 g.kg-1 but then it decreased. The degrees of softening were decreasing until the addition of 5.0 g.kg-1 but then they increased. Farinograph quality number was increasing until the addition of 5.0 g.kg-1 pectin from apple but then it decreased to the value of 149. These hydrocolloids are able to modify different qualitative properties of dough depending on their amount.

Název v anglickém jazyce

The Effect of Pectin from Apple and Arabic Gum from Acacia Tree on Quality of Wheat Flour Dough

Popis výsledku anglicky

The influence of hydrocolloids on the qualitative properties of wheat flour dough was monitored by farinograph. The addition of arabic gum from acacia tree to the dough decreased water absorption and the degree of softening but the development time of the dough increased. The improvement in quality of the doughs occurred only after the addition of 15.0 g.kg-1. The addition of pectin from apple increased water absorption of the dough. Dough stability was increasing until the addition of 5.0 g.kg-1 but then it decreased. The degrees of softening were decreasing until the addition of 5.0 g.kg-1 but then they increased. Farinograph quality number was increasing until the addition of 5.0 g.kg-1 pectin from apple but then it decreased to the value of 149. These hydrocolloids are able to modify different qualitative properties of dough depending on their amount.

Druh

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

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2011

Kód důvěrnosti údajů

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

Název periodika

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis

ISSN

1211-8516

e-ISSN

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Svazek periodika

59

Číslo periodika v rámci svazku

6

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

9

Strana od-do

255-263

Kód UT WoS článku

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EID výsledku v databázi Scopus

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