Data/hora: 05/06/2024 17:16:36

Provedor de dados: | Agricultural Engineering International : The CIGR e-journal
País: | China
Título: | HYDRATED CHIA SEED EFFECT ON WHEAT FLOUR AND BREAD TECHNOLOGICAL QUALITY
Autores: | Svec, Ivan.
Data: | 2015-04-26
Ano: | 2015
Palavras-chave: | Composite flour; White and brown chia; Fibre; Dough rheology; Leavened bread.
Resumo: | Commercial wheat flour was blended with hydrated white and brown chia seeds. Changes in chemical composition was described by common analytical proves, and rheological properties of non-fermented as well as leavened dough was completely evaluated (by extensigraph and maturograph, respectively). Leavened bread and biscuits were prepared in a laboratory scale. Both chia type softly increased protein content and reversely their quality. Due to low amounts added, changes in dough viscoelastic properties were small. Consumer quality worsening of both tested products was also of low significance, but fibre content was increased about 50% compared to control.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.cigrjournal.org/index.php/Ejounral/article/view/3157
Editor: | International Commission of Agricultural and Biosystems Engineering

Relação:

http://www.cigrjournal.org/index.php/Ejounral/article/view/3157/2073

http://www.cigrjournal.org/index.php/Ejounral/article/downloadSuppFile/3157/1088

http://www.cigrjournal.org/index.php/Ejounral/article/downloadSuppFile/3157/1089

http://www.cigrjournal.org/index.php/Ejounral/article/downloadSuppFile/3157/1091

Formato: | application/pdf

Fonte:

Agricultural Engineering International: CIGR Journal; 2015: Special Issue: 18th World Congress of CIGR

1682-1130