About: Effect of Addition of Grape Seed Flour on Chemical, Textural and Sensory Properties of Bread Dough

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	The effect of adding varying amounts of grape seed flour (GSF) to pure wheat flour and to a commercially available bread baking mixture (Backmischung) on the chemical, textural and sensory properties of bread dough was evaluated. The pH (from 6.25 to 5.72) and moisture (from 52.3 to 50.2 %) in the dough decreased with increasing amounts (0 to 100 g/kg) of grape seed flour. The samples of dough from the baking mixture were the firmest, the lowest in moisture (50.0 %), and their doughs were the stickiest. The best textural and sensory properties were found in bread with 60 to 70 g of grape seed flour per kilogram. The effect of adding varying amounts of grape seed flour (GSF) to pure wheat flour and to a commercially available bread baking mixture (Backmischung) on the chemical, textural and sensory properties of bread dough was evaluated. The pH (from 6.25 to 5.72) and moisture (from 52.3 to 50.2 %) in the dough decreased with increasing amounts (0 to 100 g/kg) of grape seed flour. The samples of dough from the baking mixture were the firmest, the lowest in moisture (50.0 %), and their doughs were the stickiest. The best textural and sensory properties were found in bread with 60 to 70 g of grape seed flour per kilogram. (en)
Title	Effect of Addition of Grape Seed Flour on Chemical, Textural and Sensory Properties of Bread Dough Effect of Addition of Grape Seed Flour on Chemical, Textural and Sensory Properties of Bread Dough (en)
skos:prefLabel	Effect of Addition of Grape Seed Flour on Chemical, Textural and Sensory Properties of Bread Dough Effect of Addition of Grape Seed Flour on Chemical, Textural and Sensory Properties of Bread Dough (en)
skos:notation	RIV/70883521:28110/14:43872842!RIV15-MSM-28110___
http://linked.open...avai/riv/aktivita	S Z
http://linked.open...avai/riv/aktivity	S, Z(MSM7088352101)
http://linked.open...iv/cisloPeriodika	3
http://linked.open...vai/riv/dodaniDat	2015
http://linked.open...aciTvurceVysledku	Kubáň, Vlastimil Pečivová, Pavlína Kráčmar, Stanislav Mlček, Jiří
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	13094
http://linked.open...ai/riv/idVysledku	RIV/70883521:28110/14:43872842
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	texture.; sensory analysis; quality; mixture; dough; bread; wheat flour; Grape seed flour (en)
http://linked.open.../riv/klicoveSlovo	Grape seed flour texture. mixture quality sensory analysis bread dough wheat flour
http://linked.open...odStatuVydavatele	AT - Rakouská republika
http://linked.open...ontrolniKodProRIV	[76F8308F437D]
http://linked.open...i/riv/nazevZdroje	MITTEILUNGEN KLOSTERNEUBURG
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	4 (xsd:int)
http://linked.open...cetTvurcuVysledku	6 (xsd:int)
http://linked.open...UplatneniVysledku	2014
http://linked.open...v/svazekPeriodika	64
http://linked.open...iv/tvurceVysledku	Kráčmar, Stanislav Kubáň, Vlastimil Mlček, Jiří Sochor, Jiří Juríková, Tünde Boudová Pečivová, Pavlína
http://linked.open...n/vavai/riv/zamer	Multifunctional Composite Systems Based on Natural and Synthetic Polymers
issn	0007-5922
number of pages	6 (xsd:int)
http://localhost/t...ganizacniJednotka	28110

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