About: The influence of monoacylglycerol and L-glutamic acid on the viscoelastic properties of wheat flour dough and sensory characteristics of French loaf product.

Facets (new session)
Description
Metadata
Settings
- owl:sameAs
- Inference Rule:

About: The influence of monoacylglycerol and L-glutamic acid on the viscoelastic properties of wheat flour dough and sensory characteristics of French loaf product. 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)

Attributes	Values
rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	BACKGROUND: The influence of monoacylglycerol Rimulsoft Super(V) and L-glutamic acid added to wheat flour dough was studied. Properties of the doughs were evaluated on the basis of chemical analysis and rheological measurements on a farinograph. Bakery products made from these doughs were subsequently subjected to sensory analyses. RESULTS: It was found that L-glutamic acid influenced the water absorption in dough more (50.0 g kg-1; water absorption 56.6%) than monoacylglycerol Rimulsoft Super(V) (50.0 g kg-1; water absorption 55.0%). Farinograph measurements showed that doughs with the addition of L-glutamic acid resembled flour containing high-quality gluten, but dough with the addition of monoacylglycerol Rimulsoft Super(V) corresponded to ?weak? flour. Sensory analyses revealed that, in comparison with the control sample of French loaf, the saliva-absorbing capacity increased in the French loaf with the highest addition of L-glutamic acid (30.0 g kg-1). Deterioration in quality and texture in Fre BACKGROUND: The influence of monoacylglycerol Rimulsoft Super(V) and L-glutamic acid added to wheat flour dough was studied. Properties of the doughs were evaluated on the basis of chemical analysis and rheological measurements on a farinograph. Bakery products made from these doughs were subsequently subjected to sensory analyses. RESULTS: It was found that L-glutamic acid influenced the water absorption in dough more (50.0 g kg-1; water absorption 56.6%) than monoacylglycerol Rimulsoft Super(V) (50.0 g kg-1; water absorption 55.0%). Farinograph measurements showed that doughs with the addition of L-glutamic acid resembled flour containing high-quality gluten, but dough with the addition of monoacylglycerol Rimulsoft Super(V) corresponded to ?weak? flour. Sensory analyses revealed that, in comparison with the control sample of French loaf, the saliva-absorbing capacity increased in the French loaf with the highest addition of L-glutamic acid (30.0 g kg-1). Deterioration in quality and texture in Fre (en)
Title	The influence of monoacylglycerol and L-glutamic acid on the viscoelastic properties of wheat flour dough and sensory characteristics of French loaf product. The influence of monoacylglycerol and L-glutamic acid on the viscoelastic properties of wheat flour dough and sensory characteristics of French loaf product. (en)
skos:prefLabel	The influence of monoacylglycerol and L-glutamic acid on the viscoelastic properties of wheat flour dough and sensory characteristics of French loaf product. The influence of monoacylglycerol and L-glutamic acid on the viscoelastic properties of wheat flour dough and sensory characteristics of French loaf product. (en)
skos:notation	RIV/70883521:28110/10:63509483!RIV11-MSM-28110___
http://linked.open...avai/riv/aktivita	I Z
http://linked.open...avai/riv/aktivity	I, Z(MSM7088352101)
http://linked.open...iv/cisloPeriodika	13
http://linked.open...vai/riv/dodaniDat	2011
http://linked.open...aciTvurceVysledku	Burešová, Iva Pečivová, Pavlína
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	263716
http://linked.open...ai/riv/idVysledku	RIV/70883521:28110/10:63509483
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	additive; farinograph; rheology; sensory analysis (en)
http://linked.open.../riv/klicoveSlovo	farinograph sensory analysis additive rheology
http://linked.open...odStatuVydavatele	GB - Spojené království Velké Británie a Severního Irska
http://linked.open...ontrolniKodProRIV	[443CDA894CC8]
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	2 (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	Burešová, Iva Pečivová, Pavlína Bílková, Hana
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 influence of monoacylglycerol and L-glutamic acid on the viscoelastic properties of wheat flour dough and sensory characteristics of French loaf product. The influence of monoacylglycerol and L-glutamic acid on the viscoelastic properties of wheat flour dough and sensory characteristics of French loaf product. The influence of monoacylglycerol and L-glutamic acid on the viscoelastic properties of wheat flour dough and sensory characteristics of French loaf product.

Faceted Search & Find service v1.16.118 as of Jun 21 2024

Alternative Linked Data Documents: ODE Content Formats:

RDF

ODATA

Microdata

About

OpenLink Virtuoso version 07.20.3240 as of Jun 21 2024, on Linux (x86_64-pc-linux-gnu), Single-Server Edition (126 GB total memory, 41 GB memory in use)
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2024 OpenLink Software