دورية أكاديمية
Rheological and fermentation properties of doughs and quality of breads from colored wheat varieties
| العنوان: | Rheological and fermentation properties of doughs and quality of breads from colored wheat varieties |
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| المؤلفون: | Romana Šebestíková, Iva Burešová, Tomáš Vyhnánek, Petr Martinek, Matej Pospiech |
| المصدر: | Heliyon, Vol 9, Iss 4, Pp e15118- (2023) |
| بيانات النشر: | Elsevier, 2023. |
| سنة النشر: | 2023 |
| المجموعة: | LCC:Science (General) LCC:Social sciences (General) |
| مصطلحات موضوعية: | Dough behavior, Leavening gas, Colored wheat bran, Flour fractions, Bread texture, Science (General), Q1-390, Social sciences (General), H1-99 |
| الوصف: | The 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 (8.587>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. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 2405-8440 |
| العلاقة: | http://www.sciencedirect.com/science/article/pii/S2405844023023253Test; https://doaj.org/toc/2405-8440Test |
| DOI: | 10.1016/j.heliyon.2023.e15118 |
| الوصول الحر: | https://doaj.org/article/156c9cfef5b646309703470121862b58Test |
| رقم الانضمام: | edsdoj.156c9cfef5b646309703470121862b58 |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 24058440 |
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| DOI: | 10.1016/j.heliyon.2023.e15118 |