Rheological properties of dough and baking quality of products using coloured wheat

Rheological properties of dough and baking quality of products using coloured wheat

The experiment included testing of rheological properties of dough as well as the baking quality of bread flour and bran obtained by grinding coloured wheat grains with purple pericarp (cultivars Rosso, Konini and PS Karkulka) and blue aleurone (cv. Scorpion). Common wheat cv. Mulan was used for com...

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Bibliographic Details
Main Authors: Luděk HŘIVNA, Veronika ZIGMUNDOVÁ, Iva BUREŠOVÁ, Roman MACO, Tomáš VYHNÁNEK, Václav TROJAN
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2018-05-01
Series:Plant, Soil and Environment
Subjects:
triticum aestivum
grain characteristics
dough rheology
baking experiment
anthocyanins
Online Access:https://pse.agriculturejournals.cz/artkey/pse-201805-0001_rheological-properties-of-dough-and-baking-quality-of-products-using-coloured-wheat.php

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https://pse.agriculturejournals.cz/artkey/pse-201805-0001_rheological-properties-of-dough-and-baking-quality-of-products-using-coloured-wheat.php

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