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Statements

Subject Item
n2:RIV%2F70883521%3A28110%2F10%3A63509483%21RIV11-MSM-28110___
rdf:type
n5:Vysledek skos:Concept
dcterms: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
dcterms: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.
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.
skos:notation
RIV/70883521:28110/10:63509483!RIV11-MSM-28110___
n3:aktivita
n7:I n7:Z
n3:aktivity
I, Z(MSM7088352101)
n3:cisloPeriodika
13
n3:dodaniDat
n10:2011
n3:domaciTvurceVysledku
n8:9609873 n8:7919549
n3:druhVysledku
n4:J
n3:duvernostUdaju
n17:S
n3:entitaPredkladatele
n16:predkladatel
n3:idSjednocenehoVysledku
263716
n3:idVysledku
RIV/70883521:28110/10:63509483
n3:jazykVysledku
n11:eng
n3:klicovaSlova
additive; farinograph; rheology; sensory analysis
n3:klicoveSlovo
n12:farinograph n12:sensory%20analysis n12:rheology n12:additive
n3:kodStatuVydavatele
GB - Spojené království Velké Británie a Severního Irska
n3:kontrolniKodProRIV
[443CDA894CC8]
n3:nazevZdroje
Journal of the Science of Food and Agriculture
n3:obor
n13:GM
n3:pocetDomacichTvurcuVysledku
2
n3:pocetTvurcuVysledku
3
n3:rokUplatneniVysledku
n10:2010
n3:svazekPeriodika
90
n3:tvurceVysledku
Bílková, Hana Burešová, Iva Pečivová, Pavlína
n3:zamer
n18:MSM7088352101
s:issn
1097-0010
s:numberOfPages
7
n14:organizacniJednotka
28110