. . "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"@en . "B\u00EDlkov\u00E1, Hana" . . "RIV/70883521:28110/10:63509483" . "additive; farinograph; rheology; sensory analysis"@en . . "GB - Spojen\u00E9 kr\u00E1lovstv\u00ED Velk\u00E9 Brit\u00E1nie a Severn\u00EDho Irska" . "The influence of monoacylglycerol and L-glutamic acid on the viscoelastic properties of wheat flour dough and sensory characteristics of French loaf product."@en . "The influence of monoacylglycerol and L-glutamic acid on the viscoelastic properties of wheat flour dough and sensory characteristics of French loaf product."@en . "263716" . . "The influence of monoacylglycerol and L-glutamic acid on the viscoelastic properties of wheat flour dough and sensory characteristics of French loaf product." . "3"^^ . . "Journal of the Science of Food and Agriculture" . "Bure\u0161ov\u00E1, Iva" . . . "The influence of monoacylglycerol and L-glutamic acid on the viscoelastic properties of wheat flour dough and sensory characteristics of French loaf product." . . "28110" . "2"^^ . "Pe\u010Divov\u00E1, Pavl\u00EDna" . . "90" . "[443CDA894CC8]" . . . "13" . "1097-0010" . . . . "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" . "I, Z(MSM7088352101)" . . . "7"^^ . . "RIV/70883521:28110/10:63509483!RIV11-MSM-28110___" .