TBU Publications
Repository of TBU Publications

Baking quality of wheat-rye mixtures

DSpace Repository

Show simple item record

dc.title Baking quality of wheat-rye mixtures en
dc.contributor.author Dvořáková, Petra
dc.contributor.author Burešová, Iva
dc.contributor.author Kráčmar, Stanislav
dc.contributor.author Matoušek, Tomáš
dc.contributor.author Ponížil, Petr
dc.contributor.author Kučerová, Jindřiška
dc.contributor.author Faměra, Oldřich
dc.relation.ispartof MendelNet 2011
dc.identifier.isbn 978-80-7375-563-8
dc.date.issued 2011
dc.citation.spage 568
dc.citation.epage 578
dc.event.title International Ph.D. Students Conference on MendelNet 2011
dc.event.location Brno
utb.event.state-en Czech Republic
utb.event.state-cs Česká republika
dc.event.sdate 2011-11-23
dc.event.edate 2011-11-23
dc.type article
dc.language.iso en
dc.publisher Mendelova univerzita v Brně
dc.subject wheat en
dc.subject rye en
dc.subject flour en
dc.subject bread en
dc.subject quality en
dc.subject texture en
dc.description.abstract The most important chemical compounds for wheat dough are gluten proteins -gliadins and glutenins which have the distinctive rheological ability to form a dough matrix that determines bread quality. Other cereal flours as rye flour do not have these unique properties, but they can improve nutritional aspects of daily consumed breads such as higher intake of fibre which has a positive effect on digestion and decreases risk of hypercholesterolemia, obesity and heart disease, and current trend in bakery is to replace part of wheat flour with rye flour. In this work 11 ratios of wheat-rye mixtures were prepared; flour quality (Zeleny sedimentation volume, Hagberg falling number, water absorption), machine workability of dough and consequently bread quality characteristics (bread shape, mean bread volume, dough yield, pastry yield, baking loss, texture parameters, image analysis) were investigated. The results showed that parameters of final product are significantly affected by wheat-rye ratio and flour quality. Moreover the addition of rye flour does not influence machine workability of the mixtures. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1003876
utb.identifier.obdid 43867017
utb.identifier.wok 000341783400067
utb.source d-wok
dc.date.accessioned 2014-11-19T09:23:53Z
dc.date.available 2014-11-19T09:23:53Z
utb.contributor.internalauthor Dvořáková, Petra
utb.contributor.internalauthor Burešová, Iva
utb.contributor.internalauthor Kráčmar, Stanislav
utb.contributor.internalauthor Matoušek, Tomáš
utb.contributor.internalauthor Ponížil, Petr
Find Full text

Files in this item

Show simple item record