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Statements

Subject Item
n2:RIV%2F70883521%3A28110%2F11%3A43866947%21RIV12-MSM-28110___
rdf:type
skos:Concept n13:Vysledek
dcterms:description
The influence of hydrocolloids on the qualitative properties of wheat flour dough was monitored by farinograph. The addition of arabic gum from acacia tree to the dough decreased water absorption and the degree of softening but the development time of the dough increased. The improvement in quality of the doughs occurred only after the addition of 15.0 g.kg-1. The addition of pectin from apple increased water absorption of the dough. Dough stability was increasing until the addition of 5.0 g.kg-1 but then it decreased. The degrees of softening were decreasing until the addition of 5.0 g.kg-1 but then they increased. Farinograph quality number was increasing until the addition of 5.0 g.kg-1 pectin from apple but then it decreased to the value of 149. These hydrocolloids are able to modify different qualitative properties of dough depending on their amount. The influence of hydrocolloids on the qualitative properties of wheat flour dough was monitored by farinograph. The addition of arabic gum from acacia tree to the dough decreased water absorption and the degree of softening but the development time of the dough increased. The improvement in quality of the doughs occurred only after the addition of 15.0 g.kg-1. The addition of pectin from apple increased water absorption of the dough. Dough stability was increasing until the addition of 5.0 g.kg-1 but then it decreased. The degrees of softening were decreasing until the addition of 5.0 g.kg-1 but then they increased. Farinograph quality number was increasing until the addition of 5.0 g.kg-1 pectin from apple but then it decreased to the value of 149. These hydrocolloids are able to modify different qualitative properties of dough depending on their amount.
dcterms:title
The Effect of Pectin from Apple and Arabic Gum from Acacia Tree on Quality of Wheat Flour Dough The Effect of Pectin from Apple and Arabic Gum from Acacia Tree on Quality of Wheat Flour Dough
skos:prefLabel
The Effect of Pectin from Apple and Arabic Gum from Acacia Tree on Quality of Wheat Flour Dough The Effect of Pectin from Apple and Arabic Gum from Acacia Tree on Quality of Wheat Flour Dough
skos:notation
RIV/70883521:28110/11:43866947!RIV12-MSM-28110___
n13:predkladatel
n14:orjk%3A28110
n3:aktivita
n10:Z
n3:aktivity
Z(MSM7088352101)
n3:cisloPeriodika
6
n3:dodaniDat
n4:2012
n3:domaciTvurceVysledku
n8:5746191 n8:8942587 n8:4526945 n8:9609873 n8:7919549
n3:druhVysledku
n17:J
n3:duvernostUdaju
n11:S
n3:entitaPredkladatele
n12:predkladatel
n3:idSjednocenehoVysledku
196394
n3:idVysledku
RIV/70883521:28110/11:43866947
n3:jazykVysledku
n18:eng
n3:klicovaSlova
dough, hydrocolloid, quality, stability
n3:klicoveSlovo
n5:quality n5:stability n5:dough n5:hydrocolloid
n3:kodStatuVydavatele
CZ - Česká republika
n3:kontrolniKodProRIV
[E4D1F20C5D04]
n3:nazevZdroje
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
n3:obor
n16:GM
n3:pocetDomacichTvurcuVysledku
5
n3:pocetTvurcuVysledku
5
n3:rokUplatneniVysledku
n4:2011
n3:svazekPeriodika
59
n3:tvurceVysledku
Černá, Monika Burešová, Iva Juříková, Kateřina Hrabě, Jan Pečivová, Pavlína
n3:zamer
n15:MSM7088352101
s:issn
1211-8516
s:numberOfPages
9
n19:organizacniJednotka
28110