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  • Commercial white wheat flour served as a base for blends with white or dark chia seeds, tested in three forms (dry milled, hydrated milled, whole hydrated) and in addition levels 2.5-15.0%. In terms of chemical composition, stronger effect was attributed to addition level than chia tested type - e.g. protein content increased up to about 1%. Protein technological quality was reversely lessened, and a similar impact was observed for amylases activity. Specific bread volume has increased in all three cases of chia forms usage, especially by dry milled one.
  • Commercial white wheat flour served as a base for blends with white or dark chia seeds, tested in three forms (dry milled, hydrated milled, whole hydrated) and in addition levels 2.5-15.0%. In terms of chemical composition, stronger effect was attributed to addition level than chia tested type - e.g. protein content increased up to about 1%. Protein technological quality was reversely lessened, and a similar impact was observed for amylases activity. Specific bread volume has increased in all three cases of chia forms usage, especially by dry milled one. (en)
Title
  • Pasting characteristics of wheat-chia blends
  • Pasting characteristics of wheat-chia blends (en)
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  • Pasting characteristics of wheat-chia blends
  • Pasting characteristics of wheat-chia blends (en)
skos:notation
  • RIV/60461373:22330/14:43899287!RIV15-MZE-22330___
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  • 35891
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  • RIV/60461373:22330/14:43899287
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  • specific bread volume; amylograph; protein technological quality; chia; composite flour (en)
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  • [B3FF9193073C]
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  • Praha
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  • Praha
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  • Proceedings of the 21st International Congress of Chemical and Process Engineering CHISA 2014
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  • Hrušková, Marie
  • Švec, Ivan
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number of pages
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  • Česká společnost chemického inženýrství
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  • 978-80-02-02555-9
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  • 22330
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