Colored Wheat: Anthocyanin Content, Grain Firmness, Dough Properties, Bun Texture Profile

Colored Wheat: Anthocyanin Content, Grain Firmness, Dough Properties, Bun Texture Profile

The aim of this study was to determine the total anthocyanin content and firmness of three spring wheat varieties Triticum aestivum L. (Vanek, UC66049 and Konini) and evaluate the relationship between its flour and texture parameters of the dough and bun. Total anthocyanin content in grain varieties...

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Bibliographic Details
Main Authors: Martin Král, Jana Pokorná, Bohuslava Tremlová, Martina Ošťádalová, Václav Trojan, Tomáš Vyhnánek, Maria Walczycka
Format: Article
Language:English
Published: Mendel University Press 2018-01-01
Series:Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
Subjects:
purple wheat
blue wheat
UV-VIS spectrophotometer
texture analyzer
bakery products
Online Access:https://acta.mendelu.cz/66/3/0685/

Internet

https://acta.mendelu.cz/66/3/0685/

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