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Description
  • Pasta colour from 3 wheat flour types, diverse egg-ratio (0, 1, 2), and with non-traditional cereals supplements was measured. The tested durum wheat flour had higher yellowness b* (22.2) than the common wheat flour (8.1). The rising egg-proportion increased pasta yellowness. Positive impact of 10% flour substitute was identified for lupine (dependently to wheat botany species) ? 130% yellowness increase was observed. At 20% substitute, also corn addition had a positive impact on pasta colour, too.
  • Pasta colour from 3 wheat flour types, diverse egg-ratio (0, 1, 2), and with non-traditional cereals supplements was measured. The tested durum wheat flour had higher yellowness b* (22.2) than the common wheat flour (8.1). The rising egg-proportion increased pasta yellowness. Positive impact of 10% flour substitute was identified for lupine (dependently to wheat botany species) ? 130% yellowness increase was observed. At 20% substitute, also corn addition had a positive impact on pasta colour, too. (en)
Title
  • Colour Evaluation of Different Pasta Samples
  • Colour Evaluation of Different Pasta Samples (en)
skos:prefLabel
  • Colour Evaluation of Different Pasta Samples
  • Colour Evaluation of Different Pasta Samples (en)
skos:notation
  • RIV/60461373:22330/08:00021392!RIV10-MSM-22330___
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • Z(MSM6046137305)
http://linked.open...iv/cisloPeriodika
  • 6
http://linked.open...vai/riv/dodaniDat
http://linked.open...aciTvurceVysledku
http://linked.open.../riv/druhVysledku
http://linked.open...iv/duvernostUdaju
http://linked.open...titaPredkladatele
http://linked.open...dnocenehoVysledku
  • 360375
http://linked.open...ai/riv/idVysledku
  • RIV/60461373:22330/08:00021392
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • reflectance colorimetry; colour evaluation; pasta; non-traditional cereals (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...odStatuVydavatele
  • CZ - Česká republika
http://linked.open...ontrolniKodProRIV
  • [872DAF84E147]
http://linked.open...i/riv/nazevZdroje
  • Czech Journal of Food Science
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...UplatneniVysledku
http://linked.open...v/svazekPeriodika
  • 26
http://linked.open...iv/tvurceVysledku
  • Hrušková, Marie
  • Švec, Ivan
  • Sekerová, H.
  • Vítová, M.
http://linked.open...ain/vavai/riv/wos
  • 000262713300004
http://linked.open...n/vavai/riv/zamer
issn
  • 1212-1800
number of pages
http://localhost/t...ganizacniJednotka
  • 22330
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