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Textural properties of bread formulations based on buckwheat and RYE flour

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dc.title Textural properties of bread formulations based on buckwheat and RYE flour en
dc.contributor.author Dvořáková, Petra
dc.contributor.author Burešová, Iva
dc.contributor.author Kráčmar, Stanislav
dc.relation.ispartof Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
dc.identifier.issn 1211-8516 OCLC, Ulrich, Sherpa/RoMEO, JCR
dc.date.issued 2012
utb.relation.volume 60
utb.relation.issue 5
dc.citation.spage 61
dc.citation.epage 68
dc.type article
dc.language.iso en
dc.publisher Mendelova zemědělská a lesnická univerzita v Brně cs
dc.publisher Mendel University of Agriculture and Forestry Brno en
dc.identifier.doi 10.11118/actaun201260050061
dc.relation.uri http://acta.mendelu.cz/media/pdf/actaun_2012060050061.pdf
dc.subject Buckwheat en
dc.subject Flour en
dc.subject Mixture en
dc.subject Rye en
dc.subject Texture en
dc.description.abstract Modern nutrition and nutritionists worldwide more and more require high nutritional quality foods including breads. Products based on rye (Secale cereale L.) and other cereals such as buckwheat (Fagopyrum esculentum Moench) provide nutritional benefits such as higher intake of fibre which has a positive effect on digestion and decreases a risk of obesity and heart disease, therefore current trend is to replace part of gluten breads with other cereal products. The main aim of this work was to observe changes in breads based on buckwheat and rye mixtures influenced by ratio of buckwheat and rye flour. Eleven ratios of buckwheat-rye flours were prepared. Dough and bread quality were tested in terms of dough machine workability, dough and pastry yield, baking loss, specific volume and texture analyses 24 and 72 hours after baking. The results were statistically evaluated and showed that rising amount of rye fl our in mixtures did not aff ect dough machine workability but improved all of the investigated texture characteristics such as chewiness and gumminess, concerning specific volume of breads, no significant diff erences were found. All texture parameters deteriorated with staling time. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1003018
utb.identifier.rivid RIV/70883521:28110/12:43868140!RIV13-MSM-28110___
utb.identifier.obdid 43868233
utb.identifier.scopus 2-s2.0-84868097111
utb.source j-scopus
dc.date.accessioned 2012-11-12T19:34:22Z
dc.date.available 2012-11-12T19:34:22Z
dc.rights Attribution-NonCommercial-NoDerivs 4.0 International
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.rights.access openAccess
utb.contributor.internalauthor Dvořáková, Petra
utb.contributor.internalauthor Burešová, Iva
utb.contributor.internalauthor Kráčmar, Stanislav
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