About: The relationship between rheological characteristics of gluten-free dough and the quality of biologically leavened bread

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Attributes	Values
rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
rdfs:seeAlso	http://www.sciencedirect.com/science/article/pii/S0733521014001246
Description	The rheological characteristics of gluten-free doughs and their effect on the quality of biologically leavened bread were studied in amaranth, chickpea, corn, millet, quinoa and rice flour. The rheological characteristics (resistance to extension R, extensibility E, R/E modulus, extension area, stress at the moment of dough rupture) were obtained by uniaxial dough deformation. Specific loaf volume of laboratory prepared gluten-free breads was in significant positive correlation with dough resistance (r = 0.86), dough extensibility (r = 0.98) and peak stress at the moment of dough rupture (r = 0.96). Even if the correlation between R/E modulus and the characteristics of loaf quality were not significant, the breads with the highest specific loaf volume were prepared from flours with R/E closer to the wheat check sample (18 N.mm(-1)). The results showed, in general, good baking flours exhibited stronger resistance to extension and greater extensibility, but differences found were not directly related to the results of baking tests. The rheological characteristics of gluten-free doughs and their effect on the quality of biologically leavened bread were studied in amaranth, chickpea, corn, millet, quinoa and rice flour. The rheological characteristics (resistance to extension R, extensibility E, R/E modulus, extension area, stress at the moment of dough rupture) were obtained by uniaxial dough deformation. Specific loaf volume of laboratory prepared gluten-free breads was in significant positive correlation with dough resistance (r = 0.86), dough extensibility (r = 0.98) and peak stress at the moment of dough rupture (r = 0.96). Even if the correlation between R/E modulus and the characteristics of loaf quality were not significant, the breads with the highest specific loaf volume were prepared from flours with R/E closer to the wheat check sample (18 N.mm(-1)). The results showed, in general, good baking flours exhibited stronger resistance to extension and greater extensibility, but differences found were not directly related to the results of baking tests. (en)
Title	The relationship between rheological characteristics of gluten-free dough and the quality of biologically leavened bread The relationship between rheological characteristics of gluten-free dough and the quality of biologically leavened bread (en)
skos:prefLabel	The relationship between rheological characteristics of gluten-free dough and the quality of biologically leavened bread The relationship between rheological characteristics of gluten-free dough and the quality of biologically leavened bread (en)
skos:notation	RIV/70883521:28110/14:43871818!RIV15-MSM-28110___
http://linked.open...avai/riv/aktivita	S
http://linked.open...avai/riv/aktivity	S
http://linked.open...iv/cisloPeriodika	2
http://linked.open...vai/riv/dodaniDat	2015
http://linked.open...aciTvurceVysledku	Burešová, Iva Dvořáková, Petra Kráčmar, Stanislav
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
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	42036
http://linked.open...ai/riv/idVysledku	RIV/70883521:28110/14:43871818
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Rheology; Bread; Dough; Gluten-free (en)
http://linked.open.../riv/klicoveSlovo	Dough Rheology Bread Gluten-free
http://linked.open...odStatuVydavatele	GB - Spojené království Velké Británie a Severního Irska
http://linked.open...ontrolniKodProRIV	[D9E0BAEBB5AB]
http://linked.open...i/riv/nazevZdroje	Journal of Cereal Science
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	3 (xsd:int)
http://linked.open...cetTvurcuVysledku	4 (xsd:int)
http://linked.open...UplatneniVysledku	2014
http://linked.open...v/svazekPeriodika	60
http://linked.open...iv/tvurceVysledku	Burešová, Iva Dvořáková, Petra Kráčmar, Stanislav Středa, Tomáš
http://linked.open...ain/vavai/riv/wos	000341674200001
issn	0733-5210
number of pages	5 (xsd:int)
http://bibframe.org/vocab/doi	10.1016/j.jcs.2014.07.001
http://localhost/t...ganizacniJednotka	28110

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