About: Changes in Baking Quality of Composite Wheat/Hemp Flour Detected by Means of Mixolab     Goto   Sponge   NotDistinct   Permalink

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  • The quality of wheat-hemp composites of three hemp types (substitutions 5, 10, 15 and 20%) was characterised by the mixolab rheological test. A stronger effect on Mixolab torque data was proved for substitution level than hemp flour type; the second factor differentiating tested hemp types just during mixing and starch retrogradation phases of the test. Correlation analysis confirmed relationships between mixolab and rheological parameters related both to protein properties (i.e. to farinograph and extensigraph features) and starch or starch gel properties (i.e. to amylograph ones). Bread specific volume could be predicted by all five C's, indicating its significant relationships to gluten strength, protein weakening as well as starch retrogradation.
  • The quality of wheat-hemp composites of three hemp types (substitutions 5, 10, 15 and 20%) was characterised by the mixolab rheological test. A stronger effect on Mixolab torque data was proved for substitution level than hemp flour type; the second factor differentiating tested hemp types just during mixing and starch retrogradation phases of the test. Correlation analysis confirmed relationships between mixolab and rheological parameters related both to protein properties (i.e. to farinograph and extensigraph features) and starch or starch gel properties (i.e. to amylograph ones). Bread specific volume could be predicted by all five C's, indicating its significant relationships to gluten strength, protein weakening as well as starch retrogradation. (en)
Title
  • Changes in Baking Quality of Composite Wheat/Hemp Flour Detected by Means of Mixolab
  • Changes in Baking Quality of Composite Wheat/Hemp Flour Detected by Means of Mixolab (en)
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  • Changes in Baking Quality of Composite Wheat/Hemp Flour Detected by Means of Mixolab
  • Changes in Baking Quality of Composite Wheat/Hemp Flour Detected by Means of Mixolab (en)
skos:notation
  • RIV/60461373:22810/13:43894627!RIV14-MSM-22810___
http://linked.open...avai/predkladatel
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  • Z(MSM6046137305)
http://linked.open...iv/cisloPeriodika
  • 1
http://linked.open...vai/riv/dodaniDat
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  • 64903
http://linked.open...ai/riv/idVysledku
  • RIV/60461373:22810/13:43894627
http://linked.open...riv/jazykVysledku
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  • correlation; mixolab; bread volume; rheological quality; wheat-hemp composite (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...odStatuVydavatele
  • HU - Maďarsko
http://linked.open...ontrolniKodProRIV
  • [C8B324D56BB1]
http://linked.open...i/riv/nazevZdroje
  • Cereal Reseach Communication
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  • 41
http://linked.open...iv/tvurceVysledku
  • Hrušková, Marie
  • Jurinová, Ivana
  • Švec, Ivan
http://linked.open...n/vavai/riv/zamer
issn
  • 1788-9170
number of pages
http://bibframe.org/vocab/doi
  • 10.1556/CRC.2012.0033
http://localhost/t...ganizacniJednotka
  • 22810
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