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  • Analytical and rheological parameters of wheat composites with 30% or 50% of barley flour substituted by 5% or 10% of dehulled or hulled hemp flour were evaluated. Combination of barley and hemp flour effected on starch characteristics in term of viscosity lowering to compare of wheat suspension. Similar impact on FN and sodium carbohydrate SRC values was described. Decreased of bread specific volume by means of barley flour was improved by wholemeal from the dehulled hemp seed in 10% addition.
  • Analytical and rheological parameters of wheat composites with 30% or 50% of barley flour substituted by 5% or 10% of dehulled or hulled hemp flour were evaluated. Combination of barley and hemp flour effected on starch characteristics in term of viscosity lowering to compare of wheat suspension. Similar impact on FN and sodium carbohydrate SRC values was described. Decreased of bread specific volume by means of barley flour was improved by wholemeal from the dehulled hemp seed in 10% addition. (en)
Title
  • Wheat/barley/hemp composite ? starch and bread characteristics
  • Wheat/barley/hemp composite ? starch and bread characteristics (en)
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  • Wheat/barley/hemp composite ? starch and bread characteristics
  • Wheat/barley/hemp composite ? starch and bread characteristics (en)
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  • RIV/60461373:22330/13:43896986!RIV14-MZE-22330___
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  • P(QI111B053)
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  • 117310
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  • RIV/60461373:22330/13:43896986
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  • bread volume; amylograph test; barley and hemp fortification; composite flours (en)
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  • [DD438D18C0B7]
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  • Praha
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  • Praha
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  • Proceedings of the 9th International Conference on Polysaccharides-Glycoscience
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  • Hrušková, Marie
  • Švec, Ivan
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  • Czech chemical society
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  • 978-80-86238-58-6
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  • 22330
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