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  • Gluten-free products suffer from worse technological quality, low specific volume, high crumb hardness and short staling time. One of the possibilities to improve these characteristics is the use of natural substances as hydrocolloids. This research deals with adding xanthan gum and sodium alginate into gluten-free dough prepared from maize flour (Z), smooth buckwheat flour (F) and wholemeal buckwheat (Fw) and measuring its effect on extensigraphic parameters of the dough on Texture Analyser TA.XT Plus. The results proved that the highest improvement of extesingraphic energy and resistance was caused by the addition of xanthan gum, but the best effect on extensibility showed sodium alginate.
  • Gluten-free products suffer from worse technological quality, low specific volume, high crumb hardness and short staling time. One of the possibilities to improve these characteristics is the use of natural substances as hydrocolloids. This research deals with adding xanthan gum and sodium alginate into gluten-free dough prepared from maize flour (Z), smooth buckwheat flour (F) and wholemeal buckwheat (Fw) and measuring its effect on extensigraphic parameters of the dough on Texture Analyser TA.XT Plus. The results proved that the highest improvement of extesingraphic energy and resistance was caused by the addition of xanthan gum, but the best effect on extensibility showed sodium alginate. (en)
Title
  • Extensigraphic parameters of gluten free flours with addition of specific hydrocolloids
  • Extensigraphic parameters of gluten free flours with addition of specific hydrocolloids (en)
skos:prefLabel
  • Extensigraphic parameters of gluten free flours with addition of specific hydrocolloids
  • Extensigraphic parameters of gluten free flours with addition of specific hydrocolloids (en)
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  • RIV/70883521:28110/12:43868068!RIV13-MSM-28110___
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  • 135904
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  • RIV/70883521:28110/12:43868068
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  • gluten-free, extensigraphic energy, resistance, extensibility, hydrocolloids (en)
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  • CZ - Česká republika
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  • [93F034569D12]
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  • XLIX
http://linked.open...iv/tvurceVysledku
  • Burešová, Iva
  • Dvořáková, Petra
  • Kráčmar, Stanislav
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  • 0322-7340
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http://localhost/t...ganizacniJednotka
  • 28110
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