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The relationship between rheological characteristics of gluten-free dough and the quality of biologically leavened bread

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dc.title The relationship between rheological characteristics of gluten-free dough and the quality of biologically leavened bread en
dc.contributor.author Burešová, Iva
dc.contributor.author Kráčmar, Stanislav
dc.contributor.author Dvořáková, Petra
dc.contributor.author Středa, Tomáš
dc.relation.ispartof Journal of Cereal Science
dc.identifier.issn 0733-5210 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2014
utb.relation.volume 60
utb.relation.issue 2
dc.citation.spage 271
dc.citation.epage 275
dc.type article
dc.language.iso en
dc.publisher Academic Press Ltd.Elsevier Science Ltd.
dc.identifier.doi 10.1016/j.jcs.2014.07.001
dc.relation.uri https://www.sciencedirect.com/science/article/pii/S0733521014001246
dc.subject Gluten-free en
dc.subject Dough en
dc.subject Bread en
dc.subject Rheology en
dc.description.abstract The rheological characteristics of gluten-free doughs and their effect on the quality of biologically leavened bread were studied in amaranth, chickpea, corn, millet, quinoa and rice flour. The rheological characteristics (resistance to extension R, extensibility E, R/E modulus, extension area, stress at the moment of dough rupture) were obtained by uniaxial dough deformation. Specific loaf volume of laboratory prepared gluten-free breads was in significant positive correlation with dough resistance (r = 0.86), dough extensibility (r = 0.98) and peak stress at the moment of dough rupture (r = 0.96). Even if the correlation between R/E modulus and the characteristics of loaf quality were not significant, the breads with the highest specific loaf volume were prepared from flours with R/E closer to the wheat check sample (18 N.mm(-1)). The results showed, in general, good baking flours exhibited stronger resistance to extension and greater extensibility, but differences found were not directly related to the results of baking tests. (C) 2014 Elsevier Ltd. All rights reserved. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1003882
utb.identifier.obdid 43872037
utb.identifier.scopus 2-s2.0-84906047299
utb.identifier.wok 000341674200001
utb.identifier.coden JCSCD
utb.source j-wok
dc.date.accessioned 2014-11-19T09:23:56Z
dc.date.available 2014-11-19T09:23:56Z
dc.description.sponsorship Tomas Bata University in Zlin [IGA/FT/2014/001]
utb.contributor.internalauthor Burešová, Iva
utb.contributor.internalauthor Kráčmar, Stanislav
utb.contributor.internalauthor Dvořáková, Petra
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