The comparison of the effect of flour particle size and content of damaged starch on rice and buckwheat slurry, dough, and bread characteristics

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F23%3A63569360" target="_blank" >RIV/70883521:28110/23:63569360 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/00216275:25310/23:39920244

Výsledek na webu

<a href="https://www.mdpi.com/2304-8158/12/13/2604" target="_blank" >https://www.mdpi.com/2304-8158/12/13/2604</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/foods12132604" target="_blank" >10.3390/foods12132604</a>

Jazyk výsledku

angličtina

Název v původním jazyce

The comparison of the effect of flour particle size and content of damaged starch on rice and buckwheat slurry, dough, and bread characteristics

Popis výsledku v původním jazyce

The effect of botanical origin, the flour particle size, and the content of damaged starch on flour pasting properties, dough behavior during a uniaxial deformation test, and bread characteristics were evaluated on rice and buckwheat flours. The rice flour with a median particle size D(0.5) of 60.2, 70.6, 106.8, and 189.4 &amp; mu;m, and buckwheat flour with a D(0.5) of 56.4, 68.4, and 95.8 &amp; mu;m were prepared using the same milling technology. The botanical origin of the flours was the strongest factor influencing the flour pasting properties, stress accumulated in dough during the uniaxial deformation test, loaf characteristics, texture, and sensory characteristics of breads. The flour particle size significantly influenced mainly the flour pasting properties. The effect of the content of damaged starch was the weakest among the studied factors. The flour particle size and the content of damaged starch were closely related. The flour botanical origin was the strongest factor; therefore, it seems not to be possible to predict the bread-baking potential of gluten-free flours based on the results obtained for flour of a different botanical origin. More research on flours from different plants prepared by the same milling process is required to support this hypothesis.

Název v anglickém jazyce

The comparison of the effect of flour particle size and content of damaged starch on rice and buckwheat slurry, dough, and bread characteristics

Popis výsledku anglicky

The effect of botanical origin, the flour particle size, and the content of damaged starch on flour pasting properties, dough behavior during a uniaxial deformation test, and bread characteristics were evaluated on rice and buckwheat flours. The rice flour with a median particle size D(0.5) of 60.2, 70.6, 106.8, and 189.4 &amp; mu;m, and buckwheat flour with a D(0.5) of 56.4, 68.4, and 95.8 &amp; mu;m were prepared using the same milling technology. The botanical origin of the flours was the strongest factor influencing the flour pasting properties, stress accumulated in dough during the uniaxial deformation test, loaf characteristics, texture, and sensory characteristics of breads. The flour particle size significantly influenced mainly the flour pasting properties. The effect of the content of damaged starch was the weakest among the studied factors. The flour particle size and the content of damaged starch were closely related. The flour botanical origin was the strongest factor; therefore, it seems not to be possible to predict the bread-baking potential of gluten-free flours based on the results obtained for flour of a different botanical origin. More research on flours from different plants prepared by the same milling process is required to support this hypothesis.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2023

Kód důvěrnosti údajů

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

Název periodika

Foods

ISSN

2304-8158

e-ISSN

—

Svazek periodika

12

Číslo periodika v rámci svazku

13

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

15

Strana od-do

—

Kód UT WoS článku

001028085700001

EID výsledku v databázi Scopus

2-s2.0-85164744859