TBU Publications
Repository of TBU Publications

The use of hemp and color wheat flour as baking ingredients

DSpace Repository

Show simple item record


dc.title The use of hemp and color wheat flour as baking ingredients en
dc.contributor.author Ruban, Artsiom
dc.contributor.author Hřivna, Luděk
dc.contributor.author Kong, Joany Lizet Hernandez
dc.contributor.author Dostálová, Yvona
dc.contributor.author Machálková, Lenka
dc.contributor.author Müllerová, Martina
dc.contributor.author Šottníková, Viera
dc.contributor.author Mrkvicová, Eva
dc.contributor.author Vyhnánek, Tomáš
dc.contributor.author Trojan, Václav
dc.contributor.author Burešová, Iva
dc.relation.ispartof Proceedings of International PhD Students Conference, (MENDELNET 2016)
dc.identifier.isbn 978-80-7509-443-8
dc.date.issued 2016
dc.citation.spage 639
dc.citation.epage 644
dc.event.title 23rd International PhD Students Conference (MendelNet)
dc.event.location Mendel Univ Brno
utb.event.state-en Czech Republic
utb.event.state-cs Česká republika
dc.event.sdate 2016-11-09
dc.event.edate 2016-11-10
dc.type conferenceObject
dc.language.iso en
dc.publisher Mendelova univerzita v Brně
dc.relation.uri https://mnet.mendelu.cz/mendelnet2016/mnet_2016_full.pdf
dc.subject color wheat en
dc.subject hemp grits en
dc.subject hemp protein en
dc.subject baking experiment en
dc.subject sensory analysis en
dc.description.abstract This paper deals with the application of flour, obtained by milling wheat varieties with colored pericarp (Rosso, Karkulka) and blue aleurone (Scorpion); and hemp products (hemp grits, hemp protein) for the production of bakery products. For testing purposes nine recipes ware created, 10% of hemp grits or 5% of hemp protein were added to the wheat flour. The influence of the recipes on the bakery product properties was evaluated by the bakery experiment - RMT test. The highest yield of the dough was measured in variants where hemp protein was added. The specific bread volume was higher in those variants which contained flour wheat from Scorpion variety (368 ml/100g). On average, the lowest loss at baking was determined after the addition of hemp protein. The addition of hemp grits supports the convexity of the baked goods. The use of this recipe also affected other sensory characteristics of the product associated with its consumption. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1006975
utb.identifier.obdid 43877103
utb.identifier.wok 000392968500114
utb.source d-wok
dc.date.accessioned 2017-07-13T14:50:28Z
dc.date.available 2017-07-13T14:50:28Z
dc.description.sponsorship IGA FA MENDELU [TP_4/2015]
utb.contributor.internalauthor Burešová, Iva
utb.fulltext.affiliation ARTSIOM RUBAN 1 , LUDEK HRIVNA 1 , JOANY LIZET HERNANDEZ KONG 1 , YVONA DOSTALOVA 1 , LENKA MACHALKOVA 1 , MARTINA MULLEROVA 1 , VIERA SOTTNIKOVA 1 , EVA MRKVICOVA 2 , TOMAS VYHNANEK 3 , VACLAV TROJAN 3 , IVA BURESOVA 4 1 Department of Food Technology 2 Department of Animal Nutrition and Forage 3 Department of Plant Biology Mendel University in Brno Zemedelska 1, 613 00 Brno 4 Department of Food Technology, Tomas Bata University in Zlin Nam. T. G. Masaryka 5555, 760 01 Zlin CZECH REPUBLIC artsiom.ruban@mendelu.cz
utb.fulltext.dates -
utb.fulltext.sponsorship This work was financially supported by the project IGA FA MENDELU no. TP_ 4/2015.
Find Full text

Files in this item

Show simple item record