Characteristics of Flour and Dough from Purple and Blue Wheat Grain

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F19%3A63523232" target="_blank" >RIV/70883521:28110/19:63523232 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Characteristics of Flour and Dough from Purple and Blue Wheat Grain

Popis výsledku v původním jazyce

The characteristics doughs prepared from colored wheat grains (variety PS Karkulka, Jumiko and Skorpion) were compared with commercial wheat. The results of uniaxial deformation test indicated that doughs prepared from wheat varieties PS Karkulka and Skropion were weak and ruptured more easily than dough prepared from variety AF Jumiko, as well as commercial flour. No clear differences in the farinografic characteristics were found. The differences in dough behavior during heating test were also negligible. None of the tested colored wheat grains exhibited characteristics completely different from the others or the commercial one. The results may indicate the applicability of all tested colored wheat grains in bread making.

Název v anglickém jazyce

Characteristics of Flour and Dough from Purple and Blue Wheat Grain

Popis výsledku anglicky

The characteristics doughs prepared from colored wheat grains (variety PS Karkulka, Jumiko and Skorpion) were compared with commercial wheat. The results of uniaxial deformation test indicated that doughs prepared from wheat varieties PS Karkulka and Skropion were weak and ruptured more easily than dough prepared from variety AF Jumiko, as well as commercial flour. No clear differences in the farinografic characteristics were found. The differences in dough behavior during heating test were also negligible. None of the tested colored wheat grains exhibited characteristics completely different from the others or the commercial one. The results may indicate the applicability of all tested colored wheat grains in bread making.

Druh

O - Ostatní výsledky

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

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Návaznosti

V - Vyzkumna aktivita podporovana z jinych verejnych zdroju

Rok uplatnění

2019

Kód důvěrnosti údajů

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