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Auswirkungen der zugabe von traubenkernmehl auf chemische und sensorische eigenschaften sowie die kon-sistenz von brotteig

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dc.title Auswirkungen der zugabe von traubenkernmehl auf chemische und sensorische eigenschaften sowie die kon-sistenz von brotteig de
dc.title Effect of addition of grape seed flour on chemical, textural and sensory properties of bread dough en
dc.contributor.author Boudová Pečivová, Pavlína
dc.contributor.author Kráčmar, Stanislav
dc.contributor.author Kubáň, Vlastimil
dc.contributor.author Mlček, Jiří
dc.contributor.author Juríková, Tünde
dc.contributor.author Sochor, Jiří
dc.relation.ispartof Mitteilungen Klosterneuburg
dc.identifier.issn 0007-5922 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2014
utb.relation.volume 64
utb.relation.issue 3
dc.citation.spage 114
dc.citation.epage 119
dc.type article
dc.language.iso en
dc.publisher Hoehere Bundeslehranstalt Und Bundesamt Fuer Wein- Und Obstbau
dc.subject grape seed flour en
dc.subject wheat flour en
dc.subject bread en
dc.subject dough en
dc.subject mixture en
dc.subject quality en
dc.subject sensory analysis en
dc.subject texture en
dc.description.abstract The effect of adding varying amounts of grape seed flour (GSF) to pure wheat flour and to a commercially available bread baking mixture (Backmischung) on the chemical, textural and sensory properties of bread dough was evaluated. The pH (from 6.25 to 5.72) and moisture (from 52.3 to 50.2 %) in the dough decreased with increasing amounts (0 to 100 g/kg) of grape seed flour. The samples of dough from the baking mixture were the firmest, the lowest in moisture (50.0 %), and their doughs were the stickiest. The best textural and sensory properties were found in bread with 60 to 70 g of grape seed flour per kilogram. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1004309
utb.identifier.obdid 43873260
utb.identifier.scopus 2-s2.0-85055703101
utb.identifier.wok 000351256400002
utb.source j-wok
dc.date.accessioned 2015-05-22T08:01:51Z
dc.date.available 2015-05-22T08:01:51Z
dc.description.sponsorship Czech Ministry of Education, Youth and Sports [MSM 7088352101]; EurostarsWINEuro [E4360]
utb.contributor.internalauthor Boudová Pečivová, Pavlína
utb.contributor.internalauthor Kráčmar, Stanislav
utb.contributor.internalauthor Kubáň, Vlastimil
utb.contributor.internalauthor Mlček, Jiří
utb.scopus.affiliation Department of Food Technology, Faculty of Technology, Tomas Bata University Zlín, Kůty 4046, Zlín, 760 01, Czech Republic; Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University Zlín, T.G. Masaryka 275, Zlín, 762 72, Czech Republic; Department of Natural and Informatics Sciences, Faculty of Central European Studies, Constantine the Philosopher University Nitra, Drazovska 4, Nitra, 949 74, Slovakia; Department of Viticulture and Enology, Faculty of Horticulture, Mendel University Brno, Valticka 337, Lednice, 691 44, Czech Republic
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