TBU Publications
Repository of TBU Publications

Textural properties of bread formulations based on buckwheat and RYE flour

DSpace Repository

Show simple item record

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 Scopus Sources, 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
utb.fulltext.affiliation P. Dvořáková, I. Burešová, S. Kráčmar Ing. Petra Dvořáková, prof. Ing. Stanislav Kráčmar, DrSc., Ústav analýzy a chemie potravin, Mgr. Iva Burešová, Ph.D., Ústav technologie a mikrobiologie potravin, Univerzita Tomáše Bati ve Zlíně, nám. T. G. Masaryka 5555, 760 01 Zlín, Česká republika, e-mail: PDvorakova@ft.utb.cz, kracmar@ft.utb.cz, buresova@ft.utb.cz
utb.fulltext.dates Received: March 22, 2012
utb.fulltext.sponsorship The research was supported by the internal grant of Tomas Bata University in Zlín No. IGA/16/ FT/11/D funded from the resources of specifi c university research.
utb.fulltext.projects IGA/16/ FT/11/D
utb.fulltext.faculty Faculty of Technology
utb.fulltext.ou Ústav analýzy a chemie potravin
utb.fulltext.ou Ústav technologie a mikrobiologie potravin
Find Full text

Files in this item

Show simple item record

Attribution-NonCommercial-NoDerivs 4.0 International Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 4.0 International