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Impact of alpha-amylase enzyme on the rheological and microstructural properties of the different types of rice flour doughs and bread

Identifikátory výsledku

  • Kód výsledku v IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F22%3A63554338" target="_blank" >RIV/70883521:28110/22:63554338 - isvavai.cz</a>

  • Výsledek na webu

    <a href="https://www.ejfa.me/index.php/journal/article/view/2822" target="_blank" >https://www.ejfa.me/index.php/journal/article/view/2822</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.9755/ejfa.2022.v34.i2.2822" target="_blank" >10.9755/ejfa.2022.v34.i2.2822</a>

Alternativní jazyky

  • Jazyk výsledku

    angličtina

  • Název v původním jazyce

    Impact of alpha-amylase enzyme on the rheological and microstructural properties of the different types of rice flour doughs and bread

  • Popis výsledku v původním jazyce

    The purpose of this study is to discuss the significant role of the alpha-amylase enzyme in the production and rheological characteristics of gluten-free rice dough and baked bread. Small deformation and large deformation methods were used to evaluate the effect of the alpha-amylase enzyme addition on the dough and bread rheological characteristics. The baking properties of bread were evaluated by specific volume, baking loss, and Texture profile analysis parameters. The effect of the added enzyme on the dough microstructure was also evaluated. Small deformation study of doughs showed the highest significant changes after enzyme addition in 0.5S and extra-fine flour doughs. The dynamic rheological study of the flours doughs during the heating period showed significant changes in doughs properties as a function of alpha-amylase. After enzyme addition, a significant difference in crumb hardness was observed in the fine, semi-coarse, and extra-fine bread. After alpha-amylase addition in black rice, 0.5S and extra-fine doughs G&apos;, G &apos;&apos; and values were decreased. The research explains how the alpha-amylase enzyme effect the rheological characteristics of gluten-free dough and bread. Rheological analysis of doughs made from flour during the heating period indicated that the properties of the doughs were significantly affected by the presence of alpha-amylase.

  • Název v anglickém jazyce

    Impact of alpha-amylase enzyme on the rheological and microstructural properties of the different types of rice flour doughs and bread

  • Popis výsledku anglicky

    The purpose of this study is to discuss the significant role of the alpha-amylase enzyme in the production and rheological characteristics of gluten-free rice dough and baked bread. Small deformation and large deformation methods were used to evaluate the effect of the alpha-amylase enzyme addition on the dough and bread rheological characteristics. The baking properties of bread were evaluated by specific volume, baking loss, and Texture profile analysis parameters. The effect of the added enzyme on the dough microstructure was also evaluated. Small deformation study of doughs showed the highest significant changes after enzyme addition in 0.5S and extra-fine flour doughs. The dynamic rheological study of the flours doughs during the heating period showed significant changes in doughs properties as a function of alpha-amylase. After enzyme addition, a significant difference in crumb hardness was observed in the fine, semi-coarse, and extra-fine bread. After alpha-amylase addition in black rice, 0.5S and extra-fine doughs G&apos;, G &apos;&apos; and values were decreased. The research explains how the alpha-amylase enzyme effect the rheological characteristics of gluten-free dough and bread. Rheological analysis of doughs made from flour during the heating period indicated that the properties of the doughs were significantly affected by the presence of alpha-amylase.

Klasifikace

  • Druh

    J<sub>imp</sub> - Článek v periodiku v databázi Web of Science

  • CEP obor

  • OECD FORD obor

    21101 - Food and beverages

Návaznosti výsledku

  • Projekt

  • Návaznosti

    S - Specificky vyzkum na vysokych skolach

Ostatní

  • Rok uplatnění

    2022

  • Kód důvěrnosti údajů

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

Údaje specifické pro druh výsledku

  • Název periodika

    Emirates Journal of Food and Agriculture

  • ISSN

    2079-052X

  • e-ISSN

    2079-0538

  • Svazek periodika

    34

  • Číslo periodika v rámci svazku

    2

  • Stát vydavatele periodika

    AE - Spojené arabské emiráty

  • Počet stran výsledku

    10

  • Strana od-do

    160-169

  • Kód UT WoS článku

    000804643200009

  • EID výsledku v databázi Scopus

    2-s2.0-85129675741