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- Klíčová slova
- pečivo,
- MeSH
- chléb * MeSH
- fermentace * MeSH
- Publikační typ
- práce podpořená grantem MeSH
- Klíčová slova
- pekárenství, kvasový chléb,
- MeSH
- fermentace * MeSH
- potravinářská technologie * MeSH
- potraviny MeSH
From a nutrition point of view, wheat flour as basic recipe component of cereal products is a valuable source of plant proteins, some vitamins and minerals; at the same time, it is rightfully considered deficient in content of other components with nutritional benefit, which are necessary in diet of recent population. Non-traditional components prepared from seeds or fruits of seven plants (oak tree, fonio, chestnut tree, chia, hemp, nopal and teff) are known as donors of not only dietary fibre constituents, but also of further appreciated photo-chemicals. Owing to non-gluten nature of proteins in these materials, they rather have a negative effect on technological properties of wheat flour. To screen and predict an expected impact, values of the Falling Number and the Zeleny sedimentation test were determined for all flour composites tested. Changes in the physical stage of starch and the pentosans content were described by the SRC (Solvent Retention Capacity) method.
- Klíčová slova
- chia, nopál, konopí, Zelenyho test,
- MeSH
- gluteny analýza MeSH
- mouka * analýza MeSH
- statistika jako téma MeSH
- Publikační typ
- práce podpořená grantem MeSH
Chia flour from white and brown seeds were added to wheat flour in dry or hydrated form, bringing non-gluten proteins and non-starch polysaccharides (while changing retention capacities of sucrose and lactic acid). The dough extensigraph elasticity increased resulting in a softer bread crumb. Crumb texture was affected by a soft decrease in the mean cell areas and an increase in cell densities.
- MeSH
- analýza potravin MeSH
- potravinářská technologie * metody MeSH
- pšenice MeSH
- šalvěj MeSH
- testování materiálů MeSH
- Publikační typ
- práce podpořená grantem MeSH
