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  • Effect of 10, 20 and 30% of lupine substitute on commercial wheat flour properties was observed. The farinograph water absorption was higher compared to standard, but extensigraph and alveograph results were affected by dough structure weakening. Amylogram maximum dropped about a half on 400 AU. Specific bread volume rose according to lupine addition as well as dough stickliness. Crumb colour was influenced positively, and overall sensory bread profiles were acceptable.
  • Effect of 10, 20 and 30% of lupine substitute on commercial wheat flour properties was observed. The farinograph water absorption was higher compared to standard, but extensigraph and alveograph results were affected by dough structure weakening. Amylogram maximum dropped about a half on 400 AU. Specific bread volume rose according to lupine addition as well as dough stickliness. Crumb colour was influenced positively, and overall sensory bread profiles were acceptable. (en)
Title
  • Lupin addition effect on wheat, flour ang bread properties
  • Lupin addition effect on wheat, flour ang bread properties (en)
skos:prefLabel
  • Lupin addition effect on wheat, flour ang bread properties
  • Lupin addition effect on wheat, flour ang bread properties (en)
skos:notation
  • RIV/60461373:22330/09:00022248!RIV10-MSM-22330___
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • Z(MSM6046137305)
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
  • 324252
http://linked.open...ai/riv/idVysledku
  • RIV/60461373:22330/09:00022248
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • wheat flour; lupine; viscoelasctic behaviour; dough properties; baking test (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...ontrolniKodProRIV
  • [0A8FB2BAA429]
http://linked.open...v/mistoKonaniAkce
  • Potsdam
http://linked.open...i/riv/mistoVydani
  • Postdam
http://linked.open...i/riv/nazevZdroje
  • Proceedings of 5th International Technical Symposium on Food Processing, Monitoring Technology in Bioprocesses and Food Quality Management
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...UplatneniVysledku
http://linked.open...iv/tvurceVysledku
  • Hrušková, Marie
  • Švec, Ivan
  • Kubalová, M.
  • Bachanová, M.
http://linked.open...vavai/riv/typAkce
http://linked.open.../riv/zahajeniAkce
http://linked.open...n/vavai/riv/zamer
number of pages
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  • Leibniz - Institut für Agrartechnik
https://schema.org/isbn
  • 978-3-00-028811-1
http://localhost/t...ganizacniJednotka
  • 22330
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