The comparison of the effect of added amaranth, buckwheat, chickpea, corn, millet and quinoa flour on rice dough rheological characteristics, textural and sensory quality of bread

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F17%3A63516996" target="_blank" >RIV/70883521:28110/17:63516996 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/60460709:41210/17:73955 RIV/62156489:43210/17:43912080

Výsledek na webu

<a href="http://dx.doi.org/10.1016/j.jcs.2017.04.004" target="_blank" >http://dx.doi.org/10.1016/j.jcs.2017.04.004</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.jcs.2017.04.004" target="_blank" >10.1016/j.jcs.2017.04.004</a>

Jazyk výsledku

angličtina

Název v původním jazyce

The comparison of the effect of added amaranth, buckwheat, chickpea, corn, millet and quinoa flour on rice dough rheological characteristics, textural and sensory quality of bread

Popis výsledku v původním jazyce

Gluten free (GF) flour (amaranth, buckwheat, chickpea, corn, millet and quinoa) was blended with rice flour to compare their impact on dough rheological characteristics and bread quality. The potential of some GF-rice blends in breadmaking has already been studied on blends with prevailing content of rice flour. The impact of added flour may be expected to rise with increasing amount of flour; therefore blends containing 30 g/100 g, 50 g/100 g and 70 g/100 g of GF flour in 100 g of GF-rice blend were tested. Under uniaxial deformation, peak strain was not impacted by the addition of GF flour; stress (12.3 kPa) was, however, significantly (P &lt; 0.05) decreased (2.9–6.2 kPa). The reduction initiated by the presence of buckwheat, chickpea, quinoa and partly amaranth, together with thermally-induced dough weakening initiated by buckwheat and quinoa flour, may be related to significantly better crumb porosity. Overall acceptability of composite breads containing amaranth, chickpea and quinoa was negatively impacted by the aroma and taste of these flours. Higher potential to improve rice dough behavior and bread quality was found in the blend containing buckwheat flour (30 g/100 g; 50 g/100 g). Millet and corn flour deteriorated dough and bread quality.

Název v anglickém jazyce

The comparison of the effect of added amaranth, buckwheat, chickpea, corn, millet and quinoa flour on rice dough rheological characteristics, textural and sensory quality of bread

Popis výsledku anglicky

Gluten free (GF) flour (amaranth, buckwheat, chickpea, corn, millet and quinoa) was blended with rice flour to compare their impact on dough rheological characteristics and bread quality. The potential of some GF-rice blends in breadmaking has already been studied on blends with prevailing content of rice flour. The impact of added flour may be expected to rise with increasing amount of flour; therefore blends containing 30 g/100 g, 50 g/100 g and 70 g/100 g of GF flour in 100 g of GF-rice blend were tested. Under uniaxial deformation, peak strain was not impacted by the addition of GF flour; stress (12.3 kPa) was, however, significantly (P &lt; 0.05) decreased (2.9–6.2 kPa). The reduction initiated by the presence of buckwheat, chickpea, quinoa and partly amaranth, together with thermally-induced dough weakening initiated by buckwheat and quinoa flour, may be related to significantly better crumb porosity. Overall acceptability of composite breads containing amaranth, chickpea and quinoa was negatively impacted by the aroma and taste of these flours. Higher potential to improve rice dough behavior and bread quality was found in the blend containing buckwheat flour (30 g/100 g; 50 g/100 g). Millet and corn flour deteriorated dough and bread quality.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

N - Vyzkumna aktivita podporovana z neverejnych zdroju

Rok uplatnění

2017

Kód důvěrnosti údajů

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

Název periodika

Journal of Cereal Science

ISSN

0733-5210

e-ISSN

—

Svazek periodika

75

Číslo periodika v rámci svazku

Neuveden

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

7

Strana od-do

158-164

Kód UT WoS článku

000404792200023

EID výsledku v databázi Scopus

2-s2.0-85017460344