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  • Wheat flour composites with hemp, teff and chia grinded seeds were evaluated by farinograph, amylograph and mixolab tests. Extent of rheological features change depends on added plant material. Correspondingly to addition level, increase of water absorption and dough time development was observed. Starch amylograph characteristics are connected more with added components than their amount. According to mixolab curves, influence of tested recipe was reflected mainly in starch retrogradation. In case of hemp addition and comparison between wheat and H20 samples, extent of C54 values is equal to 0.24 N?m. Comparability of farinograph or amylograph features and mixolab ones was confirmed by cluster analysis.
  • Wheat flour composites with hemp, teff and chia grinded seeds were evaluated by farinograph, amylograph and mixolab tests. Extent of rheological features change depends on added plant material. Correspondingly to addition level, increase of water absorption and dough time development was observed. Starch amylograph characteristics are connected more with added components than their amount. According to mixolab curves, influence of tested recipe was reflected mainly in starch retrogradation. In case of hemp addition and comparison between wheat and H20 samples, extent of C54 values is equal to 0.24 N?m. Comparability of farinograph or amylograph features and mixolab ones was confirmed by cluster analysis. (en)
Title
  • Evaluation of wheat composite flours with hemp, teff a chia
  • Evaluation of wheat composite flours with hemp, teff a chia (en)
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  • Evaluation of wheat composite flours with hemp, teff a chia
  • Evaluation of wheat composite flours with hemp, teff a chia (en)
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  • RIV/60461373:22330/14:43896939!RIV15-MZE-22330___
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  • 1
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  • 15501
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  • RIV/60461373:22330/14:43896939
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  • mixolab; rheological behaviour; chia; teff; hemp; wheat flour composites (en)
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  • DE - Spolková republika Německo
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  • [ECC639382E01]
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  • Cereal technology (Getreidetechnologie)
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  • 68
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  • Hrušková, Marie
  • Švec, Ivan
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  • 1869-2303
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  • 22330
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