Impact of particle size on wheat dough and bread characteristics

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F19%3A63522142" target="_blank" >RIV/70883521:28110/19:63522142 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/61989592:15310/19:73594548

Výsledek na webu

<a href="https://www.sciencedirect.com/science/article/pii/S0308814619310313" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0308814619310313</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.foodchem.2019.06.005" target="_blank" >10.1016/j.foodchem.2019.06.005</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Impact of particle size on wheat dough and bread characteristics

Popis výsledku v původním jazyce

There was studied dough made from refined white and brown wheat flours of different granulometry by means of mechanical, thermal analysis and rheological testing. Observed results were confronted with textural properties of breads. Obtained data confirmed that fine refined white flour dough had high ability to elongate and accumulate stress, in contrary, brown fine flour dough exhibited weaker ability to accumulate stress. Observed increase of the complex viscosity associated with the gelatinization was the fastest in coarse dough, where it gained also the highest peak viscosity. The highest water content liberated was found from fine brown flour bread. This triggered lower water availability for hydration of starch granules in the bread during baking process, thus promoting higher moisture loss affecting thus the overall expansion and porosity of the bread matrix. The latter effect was ascribed to the presence of bran particles in brown flour.

Název v anglickém jazyce

Impact of particle size on wheat dough and bread characteristics

Popis výsledku anglicky

There was studied dough made from refined white and brown wheat flours of different granulometry by means of mechanical, thermal analysis and rheological testing. Observed results were confronted with textural properties of breads. Obtained data confirmed that fine refined white flour dough had high ability to elongate and accumulate stress, in contrary, brown fine flour dough exhibited weaker ability to accumulate stress. Observed increase of the complex viscosity associated with the gelatinization was the fastest in coarse dough, where it gained also the highest peak viscosity. The highest water content liberated was found from fine brown flour bread. This triggered lower water availability for hydration of starch granules in the bread during baking process, thus promoting higher moisture loss affecting thus the overall expansion and porosity of the bread matrix. The latter effect was ascribed to the presence of bran particles in brown flour.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

10403 - Physical chemistry

Projekt

<a href="/cs/project/EF16_019%2F0000754" target="_blank" >EF16_019/0000754: Nanotechnologie pro budoucnost</a><br>

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2019

Kód důvěrnosti údajů

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

Název periodika

Food Chemistry

ISSN

0308-8146

e-ISSN

—

Svazek periodika

297

Číslo periodika v rámci svazku

1 November

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

7

Strana od-do

124938

Kód UT WoS článku

000473702200048

EID výsledku v databázi Scopus

2-s2.0-85066948286