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Description
| - Dynamic oscillation rheometry was used to determine the viscoelastic properties of gluten-free dough prepared from amaranth, chickpea, millet, corn, quinoa, buckwheat and rice flours. The viscoelastic properties was described by storage modulus G´, loss modulus G´´ and phase angle tg(δ). The relationship between viscoelastic properties of gluten-free dough and bread-making quality was evaluated. The results of this study indicated that dynamic oscillation rheometry may be used to differentiate the bread-making quality of gluten-free flour. Bread-making quality of gluten-free flour is the best characterised by curve slope of storage modulus G´and phase angle tg(δ) while bread made from the flour with storage modulus and phase angle with non-linear slope in low deformation frequencies 0.01–0.10 Hz achieved the largest volume.
- Dynamic oscillation rheometry was used to determine the viscoelastic properties of gluten-free dough prepared from amaranth, chickpea, millet, corn, quinoa, buckwheat and rice flours. The viscoelastic properties was described by storage modulus G´, loss modulus G´´ and phase angle tg(δ). The relationship between viscoelastic properties of gluten-free dough and bread-making quality was evaluated. The results of this study indicated that dynamic oscillation rheometry may be used to differentiate the bread-making quality of gluten-free flour. Bread-making quality of gluten-free flour is the best characterised by curve slope of storage modulus G´and phase angle tg(δ) while bread made from the flour with storage modulus and phase angle with non-linear slope in low deformation frequencies 0.01–0.10 Hz achieved the largest volume. (en)
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Title
| - Rheological Characteristics of Gluten-free Dough
- Rheological Characteristics of Gluten-free Dough (en)
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skos:prefLabel
| - Rheological Characteristics of Gluten-free Dough
- Rheological Characteristics of Gluten-free Dough (en)
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skos:notation
| - RIV/70883521:28110/14:43871692!RIV15-MSM-28110___
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http://linked.open...avai/riv/aktivita
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http://linked.open...avai/riv/aktivity
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http://linked.open...vai/riv/dodaniDat
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http://linked.open...aciTvurceVysledku
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http://linked.open.../riv/druhVysledku
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http://linked.open...iv/duvernostUdaju
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http://linked.open...titaPredkladatele
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http://linked.open...dnocenehoVysledku
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http://linked.open...ai/riv/idVysledku
| - RIV/70883521:28110/14:43871692
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http://linked.open...riv/jazykVysledku
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http://linked.open.../riv/klicovaSlova
| - bread; rheology; dough; gluten-free (en)
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http://linked.open.../riv/klicoveSlovo
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http://linked.open...ontrolniKodProRIV
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http://linked.open...v/mistoKonaniAkce
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http://linked.open...i/riv/mistoVydani
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http://linked.open...i/riv/nazevZdroje
| - 9th International Scientific Conference
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http://linked.open...in/vavai/riv/obor
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http://linked.open...ichTvurcuVysledku
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http://linked.open...cetTvurcuVysledku
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http://linked.open...UplatneniVysledku
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http://linked.open...iv/tvurceVysledku
| - Burešová, Iva
- Buňka, František
- Kráčmar, Stanislav
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http://linked.open...vavai/riv/typAkce
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http://linked.open.../riv/zahajeniAkce
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issn
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number of pages
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http://purl.org/ne...btex#hasPublisher
| - Slovak University of Agriculture in Nitra , Faculty of Biotechnology and Food Sciences, Department of Microbiology
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http://localhost/t...ganizacniJednotka
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