About: The effect of the combination of reducing and oxidising agents on the viscoelastic properties of dough and sensory characteristics of buns

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About: The effect of the combination of reducing and oxidising agents on the viscoelastic properties of dough and sensory characteristics of buns Goto Sponge NotDistinct Permalink

An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	BACKGROUND: The effects of mixtures of reducing and oxidising agents on the rheological characteristics and quality of wheat flour dough and the sensory characteristics of buns were studied. RESULTS: In chemical analyses, no differences between control dough and doughs with individual mixtures of additives were found. Rheological measurements showed that increasing addition of L-ascorbic acid + L-tryptophan mixture to the dough increased its tenacity and decreased its extensibility. Increasing addition of L-ascorbic acid+L-threonine mixture also led to an increase in dough tenacity but to a slight increase in dough extensibility. Increasing addition of L-ascorbic acid + inactivated dry yeast mixture to the dough resulted in a decrease in tenacity and an increase in extensibility. Two other additive mixtures, L-ascorbic acid + L-cysteine hydrochloride monohydrate and L-cysteine p.a. + inactivated dry yeast, reduced both the tenacity and extensibility of the dough. In sensory analyses, differences in d BACKGROUND: The effects of mixtures of reducing and oxidising agents on the rheological characteristics and quality of wheat flour dough and the sensory characteristics of buns were studied. RESULTS: In chemical analyses, no differences between control dough and doughs with individual mixtures of additives were found. Rheological measurements showed that increasing addition of L-ascorbic acid + L-tryptophan mixture to the dough increased its tenacity and decreased its extensibility. Increasing addition of L-ascorbic acid+L-threonine mixture also led to an increase in dough tenacity but to a slight increase in dough extensibility. Increasing addition of L-ascorbic acid + inactivated dry yeast mixture to the dough resulted in a decrease in tenacity and an increase in extensibility. Two other additive mixtures, L-ascorbic acid + L-cysteine hydrochloride monohydrate and L-cysteine p.a. + inactivated dry yeast, reduced both the tenacity and extensibility of the dough. In sensory analyses, differences in d (en)
Title	The effect of the combination of reducing and oxidising agents on the viscoelastic properties of dough and sensory characteristics of buns The effect of the combination of reducing and oxidising agents on the viscoelastic properties of dough and sensory characteristics of buns (en)
skos:prefLabel	The effect of the combination of reducing and oxidising agents on the viscoelastic properties of dough and sensory characteristics of buns The effect of the combination of reducing and oxidising agents on the viscoelastic properties of dough and sensory characteristics of buns (en)
skos:notation	RIV/70883521:28110/10:63509482!RIV11-MSM-28110___
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM7088352101)
http://linked.open...iv/cisloPeriodika	10
http://linked.open...vai/riv/dodaniDat	2011
http://linked.open...aciTvurceVysledku	Pečivová, Pavlína Pavlínek, Vladimír Hrabě, Jan
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	256202
http://linked.open...ai/riv/idVysledku	RIV/70883521:28110/10:63509482
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	gluten; rheology; sensory analysis; additive (en)
http://linked.open.../riv/klicoveSlovo	gluten sensory analysis additive rheology
http://linked.open...odStatuVydavatele	GB - Spojené království Velké Británie a Severního Irska
http://linked.open...ontrolniKodProRIV	[F8A62E5F4D86]
http://linked.open...i/riv/nazevZdroje	Journal of the Science of Food and Agriculture
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	3 (xsd:int)
http://linked.open...cetTvurcuVysledku	3 (xsd:int)
http://linked.open...UplatneniVysledku	2010
http://linked.open...v/svazekPeriodika	90
http://linked.open...iv/tvurceVysledku	Hrabě, Jan Pavlínek, Vladimír Pečivová, Pavlína
http://linked.open...n/vavai/riv/zamer	Multifunctional Composite Systems Based on Natural and Synthetic Polymers
issn	1097-0010
number of pages	7 (xsd:int)
http://localhost/t...ganizacniJednotka	28110
is http://linked.open...avai/riv/vysledek of	The effect of the combination of reducing and oxidising agents on the viscoelastic properties of dough and sensory characteristics of buns The effect of the combination of reducing and oxidising agents on the viscoelastic properties of dough and sensory characteristics of buns The effect of the combination of reducing and oxidising agents on the viscoelastic properties of dough and sensory characteristics of buns

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