Comparison of Gluten-Free Dough Ability to Produce Leavening Gas During Baking and its Impact on Crumb Characteristics

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F17%3A63517657" target="_blank" >RIV/70883521:28110/17:63517657 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.18832/kp201702" target="_blank" >http://dx.doi.org/10.18832/kp201702</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.18832/kp201702" target="_blank" >10.18832/kp201702</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Comparison of Gluten-Free Dough Ability to Produce Leavening Gas During Baking and its Impact on Crumb Characteristics

Popis výsledku v původním jazyce

Dough ability to produce leavening gas and its impact on bread crumb characteristics was evaluated on wheat, buckwheat and rice dough. The ability to produce leavening gas was recorded as thermally-dependent changes of dough volume; curve gradient, area under curve and the temperature range of leavening gas production were evaluated. Wheat dough reached the highest curve gradient α (28·10-3 mm·s-1), contributing to the large area under curve (7,169 mm·s). Signifi cantly lower curve increase (10·10-3 mm·s-1; 5·10-3 mm·s-1) as well as area under curve (6,291 mm·s; 53 mm·s) were obtained in buckwheat and rice doughs. The rising values of curve characteristics increased crumb quality. Even if gas retention ability was not evaluated, gas production ability signifi cantly impacted crumb quality.

Název v anglickém jazyce

Comparison of Gluten-Free Dough Ability to Produce Leavening Gas During Baking and its Impact on Crumb Characteristics

Popis výsledku anglicky

Dough ability to produce leavening gas and its impact on bread crumb characteristics was evaluated on wheat, buckwheat and rice dough. The ability to produce leavening gas was recorded as thermally-dependent changes of dough volume; curve gradient, area under curve and the temperature range of leavening gas production were evaluated. Wheat dough reached the highest curve gradient α (28·10-3 mm·s-1), contributing to the large area under curve (7,169 mm·s). Signifi cantly lower curve increase (10·10-3 mm·s-1; 5·10-3 mm·s-1) as well as area under curve (6,291 mm·s; 53 mm·s) were obtained in buckwheat and rice doughs. The rising values of curve characteristics increased crumb quality. Even if gas retention ability was not evaluated, gas production ability signifi cantly impacted crumb quality.

Druh

J_ost - Ostatní články v recenzovaných periodicích

CEP obor

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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

Kvasný průmysl

ISSN

0023-5830

e-ISSN

—

Svazek periodika

63

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

3

Strana od-do

8-10

Kód UT WoS článku

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EID výsledku v databázi Scopus

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