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Impact of particle size on wheat dough and bread characteristics

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dc.title Impact of particle size on wheat dough and bread characteristics en
dc.contributor.author Lapčíková, Barbora
dc.contributor.author Burešová, Iva
dc.contributor.author Lapčík, Lubomir
dc.contributor.author Dabash, Vikendra
dc.contributor.author Valenta, Tomas
dc.relation.ispartof Food Chemistry
dc.identifier.issn 0308-8146 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2019
utb.relation.volume 297
dc.type article
dc.language.iso en
dc.publisher Elsevier
dc.identifier.doi 10.1016/j.foodchem.2019.06.005
dc.relation.uri https://www.sciencedirect.com/science/article/pii/S0308814619310313
dc.subject Granulation en
dc.subject Uniaxial deformation en
dc.subject Heating test en
dc.subject Texture en
dc.subject Crumb en
dc.subject Thermal analysis en
dc.subject SEM en
dc.description.abstract There was studied dough made from refined white and brown wheat flours of different granulometry by means of mechanical, thermal analysis and rheological testing. Observed results were confronted with textural properties of breads. Obtained data confirmed that fine refined white flour dough had high ability to elongate and accumulate stress, in contrary, brown fine flour dough exhibited weaker ability to accumulate stress. Observed increase of the complex viscosity associated with the gelatinization was the fastest in coarse dough, where it gained also the highest peak viscosity. The highest water content liberated was found from fine brown flour bread. This triggered lower water availability for hydration of starch granules in the bread during baking process, thus promoting higher moisture loss affecting thus the overall expansion and porosity of the bread matrix. The latter effect was ascribed to the presence of bran particles in brown flour. © 2019 Elsevier Ltd en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1008794
utb.identifier.obdid 43879911
utb.identifier.scopus 2-s2.0-85066948286
utb.identifier.wok 000473702200048
utb.identifier.coden FOCHD
utb.source j-scopus
dc.date.accessioned 2019-08-13T10:17:21Z
dc.date.available 2019-08-13T10:17:21Z
dc.description.sponsorship Tomas Bata University in Zlin Internal Grant Agency [IGA/FT/2018/003, IGA/FT/2019/006]; Operational Program Research, Development and Education - European Regional Development Fund of the Ministry of Education, Youth and Sports of the Czech Republic [CZ.02.1.01/0.0/0.0/16_019/0000754]
utb.ou Department of Food Technology
utb.contributor.internalauthor Lapčíková, Barbora
utb.contributor.internalauthor Burešová, Iva
utb.contributor.internalauthor Lapčík, Lubomir
utb.contributor.internalauthor Dabash, Vikendra
utb.fulltext.affiliation Barbora Lapčíková a,b, Iva Burešová a, Lubomír Lapčík a,b⁎, Vikendra Dabash a, Tomáš Valenta b a Tomas Bata University in Zlín, Faculty of Technology, Department of Food Technology, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic b Department of Physical Chemistry, Regional Centre of Advanced Technologies and Materials, Faculty of Science, Palacky University Olomouc, 17. Listopadu 12, 77146 Olomouc, Czech Republic
utb.fulltext.dates Received 15 March 2019 Received in revised form 30 May 2019 Accepted 2 June 2019 Available online 04 June 2019
utb.fulltext.sponsorship This research was financially supported by the Tomas Bata University in Zlin Internal Grant Agency (grants nos. IGA/FT/2018/003 and IGA/FT/2019/006) which is gratefully acknowledged. Financial support from the Operational Program Research, Development and Education – European Regional Development Fund project no. CZ.02.1.01/0.0/0.0/16_019/0000754 of the Ministry of Education, Youth and Sports of the Czech Republic is gratefully acknowledged, as well.
utb.wos.affiliation [Lapcikova, Barbora; Buresova, Iva; Lapcik, Lubomir; Dabash, Vikendra] Tomas Bata Univ Zlin, Fac Technol, Dept Food Technol, Nam TG Masaryka 5555, Zlin 76001, Czech Republic; [Lapcikova, Barbora; Lapcik, Lubomir; Valenta, Tomas] Palacky Univ Olomouc, Fac Sci, Reg Ctr Adv Technol & Mat, Dept Phys Chem, 17 Listopadu 12, Olomouc 77146, Czech Republic
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; Department of Physical Chemistry, Regional Centre of Advanced Technologies and Materials, Faculty of Science, Palacky University Olomouc, 17. Listopadu 12, Olomouc, 77146, Czech Republic
utb.fulltext.projects IGA/FT/2018/003
utb.fulltext.projects IGA/FT/2019/006
utb.fulltext.projects CZ.02.1.01/0.0/0.0/16_019/0000754
utb.fulltext.faculty Faculty of Technology
utb.fulltext.faculty Faculty of Technology
utb.fulltext.faculty Faculty of Technology
utb.fulltext.faculty Faculty of Technology
utb.fulltext.ou Department of Food Technology
utb.fulltext.ou Department of Food Technology
utb.fulltext.ou Department of Food Technology
utb.fulltext.ou Department of Food Technology
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