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The effect of pectin from apple and arabic gum from acacia tree on quality of wheat flour dough

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dc.title The effect of pectin from apple and arabic gum from acacia tree on quality of wheat flour dough en
dc.contributor.author Pečivová, Pavlína
dc.contributor.author Juříková, Kateřina
dc.contributor.author Burešová, Iva
dc.contributor.author Černá, Monika
dc.contributor.author Hrabě, Jan
dc.relation.ispartof Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
dc.identifier.issn 1211-8516 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2011
utb.relation.volume 59
utb.relation.issue 6
dc.citation.spage 255
dc.citation.epage 264
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/actaun201159060255
dc.relation.uri https://acta.mendelu.cz/artkey/acu-201106-0033_the-effect-of-pectin-from-apple-and-arabic-gum-from-acacia-tree-on-quality-of-wheat-flour-dough.php
dc.relation.uri https://acta.mendelu.cz/pdfs/acu/2011/06/33.pdf
dc.subject Dough en
dc.subject Hydrocolloid en
dc.subject Quality en
dc.subject Stability en
dc.description.abstract The influence of hydrocolloids on the qualitative properties of wheat flour dough was monitored by farinograph. The addition of arabic gum from acacia tree to the dough decreased water absorption and the degree of softening but the development time of the dough increased. The improvement in quality of the doughs occurred only after the addition of 15.0 g.kg-1. The addition of pectin from apple increased water absorption of the dough. Dough stability was increasing until the addition of 5.0 g. kg-1 but then it decreased. The degrees of softening were decreasing until the addition of 5.0 g.kg-1 but then they increased. Farinograph quality number was increasing until the addition of 5.0 g.kg-1 pectin from apple but then it decreased to the value of 149. These hydrocolloids are able to modify different qualitative properties of dough depending on their amount. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1002758
utb.identifier.rivid RIV/70883521:28110/11:43866947!RIV12-MSM-28110___
utb.identifier.obdid 43867160
utb.identifier.scopus 2-s2.0-84856986558
utb.source j-scopus
dc.date.accessioned 2012-03-19T11:41:57Z
dc.date.available 2012-03-19T11:41:57Z
dc.rights Attribution-NonCommercial-NoDerivs 4.0 International
dc.rights.uri https://creativecommons.org/licenses/by-nc-nd/4.0/
dc.rights.access openAccess
utb.contributor.internalauthor Pečivová, Pavlína
utb.contributor.internalauthor Juříková, Kateřina
utb.contributor.internalauthor Burešová, Iva
utb.contributor.internalauthor Černá, Monika
utb.contributor.internalauthor Hrabě, Jan
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