Influence of grapeseed oil microemulsion additions on textural and sensory properties of a wheat-rye bread and a wheat french loaf

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F14%3A43872508" target="_blank" >RIV/70883521:28110/14:43872508 - isvavai.cz</a>

Výsledek na webu

<a href="http://www.agrojournal.org/20/03-02.pdf" target="_blank" >http://www.agrojournal.org/20/03-02.pdf</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Influence of grapeseed oil microemulsion additions on textural and sensory properties of a wheat-rye bread and a wheat french loaf

Popis výsledku v původním jazyce

Additions of o/w microemulsions made from Vitis vinifera virgin grape seed oil on textural and sensory properties of wheat-rye bread and wheat French loaf were evaluated. Texture analysis of the final products showed no differences in firmness. The samples of wheat French loaf with additions of the microemulsion had lower dryness in comparison to control wheat French loaf. The samples of wheat French loaf with higher additions of the microemulsion (30-40 g/kg) had better quality than the control sampleof the wheat French loaf. Selected assessors evaluated the samples of French loaf with additions of the microemulsion as better quality and less dry.

Název v anglickém jazyce

Influence of grapeseed oil microemulsion additions on textural and sensory properties of a wheat-rye bread and a wheat french loaf

Popis výsledku anglicky

Additions of o/w microemulsions made from Vitis vinifera virgin grape seed oil on textural and sensory properties of wheat-rye bread and wheat French loaf were evaluated. Texture analysis of the final products showed no differences in firmness. The samples of wheat French loaf with additions of the microemulsion had lower dryness in comparison to control wheat French loaf. The samples of wheat French loaf with higher additions of the microemulsion (30-40 g/kg) had better quality than the control sampleof the wheat French loaf. Selected assessors evaluated the samples of French loaf with additions of the microemulsion as better quality and less dry.

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

V - Vyzkumna aktivita podporovana z jinych verejnych zdroju

Rok uplatnění

2014

Kód důvěrnosti údajů

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

Název periodika

Bulgarian Journal of Agricultural Science

ISSN

1310-0351

e-ISSN

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Svazek periodika

20

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

BG - Bulharská republika

Počet stran výsledku

5

Strana od-do

510-514

Kód UT WoS článku

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EID výsledku v databázi Scopus

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