Zobrazit minimální záznam

dc.contributor.authorŠebestíková, Romana
dc.contributor.authorBurešová, Iva
dc.contributor.authorVyhnánek, Tomáš
dc.contributor.authorMartinek, Petr
dc.contributor.authorPospiech, Matej
dc.date.accessioned2023-12-11T01:03:23Z
dc.date.available2023-12-11T01:03:23Z
dc.date.issued2023
dc.identifier.issn2405-8440 Sherpa/RoMEO, JCR
dc.identifier.urihttps://repozitar.mendelu.cz/xmlui/handle/20.500.12698/1809
dc.description.abstractThe objective of this study was to examine the rheological and fermentation behavior of doughs prepared from five different colored wheat varieties (black AF Zora, yellow KM 111-18, purple AF Jumiko, blue AF Oxana and red Vanessa - chosen as a standard), which contain polyphenolics in the outer layers of grains. Three wholemeal flour fractions (fine, semi-coarse and coarse) were used for each variety. The flour fractions differed in the particle size of the bran, the ash content and thus the phenolic compound content. The baking trials, texture and sensory analyses of breads were performed, to assess their overall acceptability. The coarser granulation of flour fractions, average hardness (8.5<12.6<20.2 N) and chewiness (584<796<1053 N) of breads increased, while other parameters: springiness (90>87>77%), cohesiveness (78>75>70%) and resilience (35>32>27%) decreased. Moreover, the increase in off-flavors was detected with higher bran content. Regarding the flour granulation, the fine fraction seemed to be the most suitable due to its high gas-retention capacity. The best products in terms of both dough and bread quality reached blue AF Oxana and yellow KM 111-18. Utilization of colored wheat in bakery industry may present a good strategy of providing value-added products to the consumers.en
dc.formate15118
dc.publisherElsevier Science Ltd.
dc.relation.ispartofHeliyon
dc.relation.urihttps://doi.org/10.1016/j.heliyon.2023.e15118
dc.rightsCC BY 4.0
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectDough behavioren
dc.subjectLeavening gasen
dc.subjectColored wheat branen
dc.subjectFlour fractionsen
dc.subjectBread textureen
dc.titleRheological and fermentation properties of doughs and quality of breads from colored wheat varietiesen
dc.typeJ_ČLÁNEK
dc.date.updated2023-12-11T01:03:22Z
dc.description.versionOA
local.identifier.doi10.1016/j.heliyon.2023.e15118
local.identifier.scopus2-s2.0-85151889910
local.identifier.wos000998675800001
local.number4
local.volume9
local.identifier.obd43924792
local.identifier.e-issn2405-8440
dc.identifier.orcidVyhnánek, Tomáš 0000-0002-9628-3716
local.contributor.affiliationAF


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Zobrazit minimální záznam

CC BY 4.0
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