BARLEY IMPACT ON STARCH FEATURES OF FLOUR COMPOSITES

被引：0
作者：
Hruskova, Marie [1 ]
Svec, Ivan [1 ]
Heroudkova, Kristyna [1 ]
机构：
[1] Prague Inst Chem Technol, Dept Carbohydrates & Cereals, CR-16628 Prague 6, Czech Republic
来源：
PROCEEDINGS OF THE 10TH INTERNATIONAL CONFERENCE ON POLYSACCHARIDES-GLYCOSCIENCE | 2014年
关键词：
composite flours; wheat; barley; hemp; chia; teff; amylograph test; FN; SCR; HEMPSEED; SEEDS;
D O I：
暂无
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
Influence of hemp, chia and teff flour from different quality of seeds in addition 5-10 % on changes of the wheat/barley composites gelatinization was evaluated. The impacts of these products were described according to standard methods for starch behaviour testing (SRC, Falling Number, amylograph test). Comparing behaviour of composites with 30 % and 50 % of barley flour, different effect of non-traditional components addition on bread volume was also observed.
引用
收藏
页码：97 / 99
页数：3
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