About: Mixolab characteristics and rheological testing of non-fermented and fermented dough from wheat/hemp composites.

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About: Mixolab characteristics and rheological testing of non-fermented and fermented dough from wheat/hemp composites. Goto Sponge NotDistinct Permalink

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Rheological testing on Mixolab was perfored with wheat-hemp composites containing three hemp flour types (K1, K2, K3) in amounts 5, 10, 15 and 20%. Mixolab torque data demonstrated greater differences were attributed to substitution level than hemp flour type. The most precise distinguishing of samples was observed during the mixing and starch retrogradation phases of the test. Significant relationships were verified between dough rheological features determined during fermentograph, maturograph, oven rise recorder and Mixolab readings (r = 0.75-0.90). Although link between specific bread volume and Mixolab five C's was weaker (r = 0.61-0.79), they could be predicted more precisely according to crumb penetration (r = 0.77-0.84). Rheological testing on Mixolab was perfored with wheat-hemp composites containing three hemp flour types (K1, K2, K3) in amounts 5, 10, 15 and 20%. Mixolab torque data demonstrated greater differences were attributed to substitution level than hemp flour type. The most precise distinguishing of samples was observed during the mixing and starch retrogradation phases of the test. Significant relationships were verified between dough rheological features determined during fermentograph, maturograph, oven rise recorder and Mixolab readings (r = 0.75-0.90). Although link between specific bread volume and Mixolab five C's was weaker (r = 0.61-0.79), they could be predicted more precisely according to crumb penetration (r = 0.77-0.84). (en)
Title	Mixolab characteristics and rheological testing of non-fermented and fermented dough from wheat/hemp composites. Mixolab characteristics and rheological testing of non-fermented and fermented dough from wheat/hemp composites. (en)
skos:prefLabel	Mixolab characteristics and rheological testing of non-fermented and fermented dough from wheat/hemp composites. Mixolab characteristics and rheological testing of non-fermented and fermented dough from wheat/hemp composites. (en)
skos:notation	RIV/60461373:22810/12:43894632!RIV13-MZE-22810___
http://linked.open...avai/predkladatel	Rektorát
http://linked.open...avai/riv/aktivita	P
http://linked.open...avai/riv/aktivity	P(QI111B053)
http://linked.open...iv/cisloPeriodika	červen
http://linked.open...vai/riv/dodaniDat	2013
http://linked.open...aciTvurceVysledku	Hrušková, Marie
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	Vysoká škola chemicko-technologická v Praze / Rektorát
http://linked.open...dnocenehoVysledku	150761
http://linked.open...ai/riv/idVysledku	RIV/60461373:22810/12:43894632
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	correlation analysis; Mixolab; rheological quality; Wheat-hemp composite (en)
http://linked.open.../riv/klicoveSlovo	correlation analysis Wheat-hemp composite rheological quality Mixolab
http://linked.open...odStatuVydavatele	DE - Spolková republika Německo
http://linked.open...ontrolniKodProRIV	[BD9B4D8E47CD]
http://linked.open...i/riv/nazevZdroje	Getreidetechnologie
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	1 (xsd:int)
http://linked.open...cetTvurcuVysledku	2 (xsd:int)
http://linked.open...vavai/riv/projekt	New procedures in utilisation of agricultural products improving food quality, safety, competitiveness and consumer’s nutritional and health benefit.
http://linked.open...UplatneniVysledku	2012
http://linked.open...v/svazekPeriodika	4
http://linked.open...iv/tvurceVysledku	Hrušková, Marie Švec, Ivan
issn	1869-2303
number of pages	11 (xsd:int)
http://localhost/t...ganizacniJednotka	22810
is http://linked.open...avai/riv/vysledek of	Mixolab characteristics and rheological testing of non-fermented and fermented dough from wheat/hemp composites.

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