Evaluation of wheat/non-traditional flour composite
We examine the nutritional effect of selected non-traditional grain samples added into wheat flour. In a form of flour, amaranth, quinoa, lupine, 5 hemp types, 2 teff types and 2 chia types were used for wheat flour substitution on a low and high level. Samples with amaranth and lupine flour showed...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2014-06-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201403-0012_evaluation-of-wheat-non-traditional-flour-composite.php |
| _version_ | 1797899705309462528 |
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| author | Taťana Hofmanová Marie Hrušková Ivan Švec |
| author_facet | Taťana Hofmanová Marie Hrušková Ivan Švec |
| author_sort | Taťana Hofmanová |
| collection | DOAJ |
| description | We examine the nutritional effect of selected non-traditional grain samples added into wheat flour. In a form of flour, amaranth, quinoa, lupine, 5 hemp types, 2 teff types and 2 chia types were used for wheat flour substitution on a low and high level. Samples with amaranth and lupine flour showed the best improvement in terms of protein content (in the range between 21.1 and 26.0%). The highest total dietary fibre was found in lupine composites (7.1 and 9.8%). Hemp samples contained a significant amount of minerals in comparison with the control wheat sample (from 1.16% to 1.98%). According to the above-mentioned differences, flour composites containing single tested grains were distinguished by principal component analysis. All examined plant materials could be recommended for wheat flour fortification in terms of nutritional improvement. The addition of non-traditional flours partially changed both the volume and shape of laboratory prepared bread correspondingly to the type and added amount. |
| first_indexed | 2024-04-10T08:34:09Z |
| format | Article |
| id | doaj.art-c22117e85aa64b3ba52678ef4b65f510 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:34:09Z |
| publishDate | 2014-06-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-c22117e85aa64b3ba52678ef4b65f5102023-02-23T03:28:06ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172014-06-0132328829510.17221/311/2013-CJFScjf-201403-0012Evaluation of wheat/non-traditional flour compositeTaťana Hofmanová0Marie Hrušková1Ivan Švec2Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech RepublicDepartment of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech RepublicDepartment of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech RepublicWe examine the nutritional effect of selected non-traditional grain samples added into wheat flour. In a form of flour, amaranth, quinoa, lupine, 5 hemp types, 2 teff types and 2 chia types were used for wheat flour substitution on a low and high level. Samples with amaranth and lupine flour showed the best improvement in terms of protein content (in the range between 21.1 and 26.0%). The highest total dietary fibre was found in lupine composites (7.1 and 9.8%). Hemp samples contained a significant amount of minerals in comparison with the control wheat sample (from 1.16% to 1.98%). According to the above-mentioned differences, flour composites containing single tested grains were distinguished by principal component analysis. All examined plant materials could be recommended for wheat flour fortification in terms of nutritional improvement. The addition of non-traditional flours partially changed both the volume and shape of laboratory prepared bread correspondingly to the type and added amount.https://cjfs.agriculturejournals.cz/artkey/cjf-201403-0012_evaluation-of-wheat-non-traditional-flour-composite.phpdietary fibreflour, mineralsproteinsresistant starchbaking test |
| spellingShingle | Taťana Hofmanová Marie Hrušková Ivan Švec Evaluation of wheat/non-traditional flour composite Czech Journal of Food Sciences dietary fibre flour, minerals proteins resistant starch baking test |
| title | Evaluation of wheat/non-traditional flour composite |
| title_full | Evaluation of wheat/non-traditional flour composite |
| title_fullStr | Evaluation of wheat/non-traditional flour composite |
| title_full_unstemmed | Evaluation of wheat/non-traditional flour composite |
| title_short | Evaluation of wheat/non-traditional flour composite |
| title_sort | evaluation of wheat non traditional flour composite |
| topic | dietary fibre flour, minerals proteins resistant starch baking test |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-201403-0012_evaluation-of-wheat-non-traditional-flour-composite.php |
| work_keys_str_mv | AT tatanahofmanova evaluationofwheatnontraditionalflourcomposite AT mariehruskova evaluationofwheatnontraditionalflourcomposite AT ivansvec evaluationofwheatnontraditionalflourcomposite |