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Characteristics of flour and dough from purple and blue wheat grain

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dc.title Characteristics of flour and dough from purple and blue wheat grain en
dc.contributor.author Burešová, Iva
dc.contributor.author Trojan, Václav
dc.contributor.author Helis, Martin
dc.relation.ispartof Potravinarstvo Slovak Journal of Food Sciences
dc.identifier.issn 1338-0230 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2019
utb.relation.volume 13
utb.relation.issue 1
dc.citation.spage 163
dc.citation.epage 166
dc.type article
dc.language.iso en
dc.publisher HACCP Consulting
dc.identifier.doi 10.5219/1043
dc.relation.uri https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1043
dc.subject Bread making en
dc.subject Fine flour en
dc.subject Quality en
dc.subject Rheology en
dc.description.abstract The characteristics of flours and doughs prepared from wheat grains containing purple pericarp (variety PS Karkulka and Jumiko) and wheat grain containing blue aleurone (variety Skorpion) were tested and compared with commercial wheat to evaluate the applicability of colored wheat in bread making. The fine flours prepared from colored wheat grains significantly differed in the activity of the amylase enzyme, expressed as Hagberg falling number. Zeleny sedimentation volume of flour prepared from grains of the PS Karkulka variety (36 mL) was significantly higher than the values of AF Jumiko and Skropion (34 mL) varieties. The results of uniaxial deformation test indicated that doughs prepared from wheat varieties PS Karkulka and Skropion can be elongated; the dough is, however, weak and can be expected to rupture more easily than dough prepared from variety AF Jumiko, as well as commercial flour. Even if some variations in the values of farinographic dough development time and stability were also observed, clear differences in the behavior of doughs prepared from colored and commercial flours were not found. The differences in dough behavior during heating test were also negligible. It can be concluded that none of the tested colored wheat grains exhibited characteristics completely different from the others or the commercial one. The results may indicate the applicability of all tested colored wheat grains in yeast-leavened bread production. © 2019 Potravinarstvo Slovak Journal of Food Sciences. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1008629
utb.identifier.obdid 43880455
utb.identifier.scopus 2-s2.0-85064004922
utb.source j-scopus
dc.date.accessioned 2019-07-08T11:59:59Z
dc.date.available 2019-07-08T11:59:59Z
dc.rights Attribution 3.0 International
dc.rights.uri http://creativecommons.org/licenses/by/3.0/
dc.rights.access openAccess
utb.contributor.internalauthor Burešová, Iva
utb.contributor.internalauthor Helis, Martin
utb.scopus.affiliation Tomas Bata University in Zlín, Faculty of Technology, Department of Food Technology, nám. T. G. Masaryka 5555, Zlín, 760 01, Czech Republic; Mendel University, Faculty of AgriSciences, Department of Plant Biology, Zemědělská 1, Brno, 613 00, Czech Republic
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