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Statements

Subject Item
n2:RIV%2F70883521%3A28110%2F14%3A43872842%21RIV15-MSM-28110___
rdf:type
n6:Vysledek skos:Concept
dcterms: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.
dcterms: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
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
skos:notation
RIV/70883521:28110/14:43872842!RIV15-MSM-28110___
n3:aktivita
n10:Z n10:S
n3:aktivity
S, Z(MSM7088352101)
n3:cisloPeriodika
3
n3:dodaniDat
n5:2015
n3:domaciTvurceVysledku
n11:2878666 n11:7919549 n11:9648852 n11:1150936
n3:druhVysledku
n16:J
n3:duvernostUdaju
n18:S
n3:entitaPredkladatele
n15:predkladatel
n3:idSjednocenehoVysledku
13094
n3:idVysledku
RIV/70883521:28110/14:43872842
n3:jazykVysledku
n14:eng
n3:klicovaSlova
texture.; sensory analysis; quality; mixture; dough; bread; wheat flour; Grape seed flour
n3:klicoveSlovo
n7:mixture n7:wheat%20flour n7:dough n7:Grape%20seed%20flour n7:texture. n7:quality n7:sensory%20analysis n7:bread
n3:kodStatuVydavatele
AT - Rakouská republika
n3:kontrolniKodProRIV
[76F8308F437D]
n3:nazevZdroje
MITTEILUNGEN KLOSTERNEUBURG
n3:obor
n17:GM
n3:pocetDomacichTvurcuVysledku
4
n3:pocetTvurcuVysledku
6
n3:rokUplatneniVysledku
n5:2014
n3:svazekPeriodika
64
n3:tvurceVysledku
Kráčmar, Stanislav Sochor, Jiří Mlček, Jiří Kubáň, Vlastimil Boudová Pečivová, Pavlína Juríková, Tünde
n3:zamer
n4:MSM7088352101
s:issn
0007-5922
s:numberOfPages
6
n8:organizacniJednotka
28110