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Comparison of gluten-free dough ability to produce leavening gas during baking and its impact on crumb characteristics

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dc.title Comparison of gluten-free dough ability to produce leavening gas during baking and its impact on crumb characteristics en
dc.contributor.author Burešová, Iva
dc.contributor.author Bureš, David
dc.contributor.author Čurečková, Klára
dc.relation.ispartof Kvasný průmysl
dc.identifier.issn 0023-5830 OCLC, Ulrich, Sherpa/RoMEO, JCR
dc.date.issued 2017
utb.relation.volume 63
utb.relation.issue 1
dc.citation.spage 8
dc.citation.epage 10
dc.type article
dc.language.iso en
dc.publisher Research Institute of Brewing and Malting
dc.identifier.doi 10.18832/kp201702
dc.relation.uri http://kvasnyprumysl.cz/artkey/kpr-201701-0002_porovnani_schopnosti_bezlepkoveho_testa_produkovat_kyprici_plyn_behem_peceni_a_jeho_vliv_na_kvalitu_peciva.php
dc.subject dough en
dc.subject wheat en
dc.subject gluten-free en
dc.subject leavening gas en
dc.description.abstract Dough ability to produce leavening gas and its impact on bread crumb characteristics was evaluated on wheat, buckwheat and rice dough. The ability to produce leavening gas was recorded as thermally-dependent changes of dough volume; curve gradient, area under curve and the temperature range of leavening gas production were evaluated. Wheat dough reached the highest curve gradient a (28 center dot 10(-3) mm center dot s(-1)), contributing to the large area under curve (7,169 mm center dot s). Significantly lower curve increase (10 center dot 10-3 mm center dot s(-1); 5 center dot 10(-3) mm center dot s(-1)) as well as area under curve (6,291 mm center dot s; 53 mm center dot s) were obtained in buckwheat and rice doughs. The rising values of curve characteristics increased crumb quality. Even if gas retention ability was not evaluated, gas production ability signifi cantly impacted crumb quality. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1007930
utb.identifier.obdid 43877570
utb.identifier.wok 000430983000002
utb.source j-wok
dc.date.accessioned 2018-05-18T15:12:09Z
dc.date.available 2018-05-18T15:12:09Z
utb.contributor.internalauthor Burešová, Iva
utb.contributor.internalauthor Bureš, David
utb.contributor.internalauthor Čurečková, Klára
utb.wos.affiliation [Buresova, Iva; Bures, David; Cureckova, Klara] Tomas Bata Univ Zlin, Fac Technol, Dept Food Technol, Nam TG Masaryka 275, CZ-76272 Zlin, Czech Republic
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