About: Baking Quality of Wheat-rye Mixtures

Facets (new session)
Description
Metadata
Settings
- owl:sameAs
- Inference Rule:

About: Baking Quality of Wheat-rye Mixtures Goto Sponge NotDistinct Permalink

An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

Attributes	Values
rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	The most important chemical compounds for wheat dough are gluten proteins – gliadins and glutenins which have the distinctive rheological ability to form a dough matrix that determines bread quality. Other cereal flours as rye flour do not have these unique properties, but they can improve nutritional aspects of daily consumed breads such as higher intake of fibre which has a positive effect on digestion and decreases risk of hypercholesterolemia, obesity and heart disease, and current trend in bakery is to replace part of wheat flour with rye flour. In this work 11 ratios of wheat-rye mixtures were prepared; flour quality (Zeleny sedimentation volume, Hagberg falling number, water absorption), machine workability of dough and consequently bread quality characteristics (bread shape, mean bread volume, dough yield, pastry yield, baking loss, texture parameters, image analysis) were investigated. The results showed that parameters of final product are significantly affected by wheat-rye ratio and flour quality. Moreover the addition of rye flour does not influence machine workability of the mixtures. The most important chemical compounds for wheat dough are gluten proteins – gliadins and glutenins which have the distinctive rheological ability to form a dough matrix that determines bread quality. Other cereal flours as rye flour do not have these unique properties, but they can improve nutritional aspects of daily consumed breads such as higher intake of fibre which has a positive effect on digestion and decreases risk of hypercholesterolemia, obesity and heart disease, and current trend in bakery is to replace part of wheat flour with rye flour. In this work 11 ratios of wheat-rye mixtures were prepared; flour quality (Zeleny sedimentation volume, Hagberg falling number, water absorption), machine workability of dough and consequently bread quality characteristics (bread shape, mean bread volume, dough yield, pastry yield, baking loss, texture parameters, image analysis) were investigated. The results showed that parameters of final product are significantly affected by wheat-rye ratio and flour quality. Moreover the addition of rye flour does not influence machine workability of the mixtures. (en)
Title	Baking Quality of Wheat-rye Mixtures Baking Quality of Wheat-rye Mixtures (en)
skos:prefLabel	Baking Quality of Wheat-rye Mixtures Baking Quality of Wheat-rye Mixtures (en)
skos:notation	RIV/70883521:28110/11:43866819!RIV12-MSM-28110___
http://linked.open...avai/riv/aktivita	S
http://linked.open...avai/riv/aktivity	S
http://linked.open...vai/riv/dodaniDat	2012
http://linked.open...aciTvurceVysledku	Matoušek, Tomáš Burešová, Iva Dvořáková, Petra Ponížil, Petr Kráčmar, Stanislav
http://linked.open.../riv/druhVysledku	D - Článek ve sborníku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Univerzita Tomáše Bati ve Zlíně / Fakulta technologická
http://linked.open...dnocenehoVysledku	187763
http://linked.open...ai/riv/idVysledku	RIV/70883521:28110/11:43866819
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	wheat, rye, flour, bread, quality, texture (en)
http://linked.open.../riv/klicoveSlovo	flour rye texture quality wheat bread
http://linked.open...ontrolniKodProRIV	[B0F828FC08FD]
http://linked.open...v/mistoKonaniAkce	Brno
http://linked.open...i/riv/mistoVydani	Brno
http://linked.open...i/riv/nazevZdroje	MendelNet 2011 - Proceedings of International Ph.D. Students Conference
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	5 (xsd:int)
http://linked.open...cetTvurcuVysledku	7 (xsd:int)
http://linked.open...UplatneniVysledku	2011
http://linked.open...iv/tvurceVysledku	Burešová, Iva Dvořáková, Petra Faměra, Oldřich Kráčmar, Stanislav Kučerová, Jindřiška Matoušek, Tomáš Ponížil, Petr
http://linked.open...vavai/riv/typAkce	EUR - Evropská
http://linked.open.../riv/zahajeniAkce	2011-11-23 (xsd:date)
number of pages	11 (xsd:int)
http://purl.org/ne...btex#hasPublisher	Mendelova zemědělská a lesnická univerzita v Brně
https://schema.org/isbn	978-80-7375-563-8
http://localhost/t...ganizacniJednotka	28110

Faceted Search & Find service v1.16.118 as of Jun 21 2024

Alternative Linked Data Documents: ODE Content Formats:

RDF

ODATA

Microdata

About

OpenLink Virtuoso version 07.20.3240 as of Jun 21 2024, on Linux (x86_64-pc-linux-gnu), Single-Server Edition (126 GB total memory, 48 GB memory in use)
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2024 OpenLink Software