文章基本信息

标题：Evaluation of Model Wheat/Hemp Composites
本地全文：下载
作者：Ivan Švec ; Marie Hrušková
期刊名称：Potravinarstvo : Scientific Journal for Food Industry
印刷版ISSN：1338-0230
电子版ISSN：1337-0960
出版年度：2014
卷号：8
期号：1
页码：8-14
DOI：10.5219/317
语种：English
出版社：Association HACCP Consulting
摘要：Model cereal blends were prepared from commercial wheat fine flour and 5 samples of hemp flour (HF), including fine (2 of conventional form, 1 of organic form) and wholemeal type (2 of conventional form). Wheat flour was substituted in 4 levels (5, 10, 15, 20%). HF addition has increased protein content independently on tested hemp flour form or type. Partial model cereal blends could be distinguished according to protein quality (Zeleny test values), especially between fine and wholemeal HF type. Both flour types affected also amylolytic activity, for which a relationship between hemp addition and determined level of Falling Number was confirmed for all five model cereal blends. Solvent retention capacity profiles (SRC) of partial models were influenced by both HF form and type, as well as by its addition level. Between both mentioned groups of quality features, significant correlation were proved - relationships among protein content/quality and lactic acid SRC were verifiable on p <0.01 (-0.58, 0.91, respectively). By performed ANOVA, a possibility to distinguish the HF form used in model cereal blend according to the lactic acid SRC and the water SRC was demonstrated. Comparing partial cereal models containing fine and wholemeal hemp type, HF addition level demonstrated its impact on the sodium carbonate SRC and the water acid SRC.
其他摘要：Model cereal blends were prepared from commercial wheat fine flour and 5 samples of hemp flour (HF), including fine (2 of conventional form, 1 of organic form) and wholemeal type (2 of conventional form). Wheat flour was substituted in 4 levels (5, 10, 15, 20%). HF addition has increased protein content independently on tested hemp flour form or type. Partial model cereal blends could be distinguished according to protein quality (Zeleny test values), especially between fine and wholemeal HF type. Both flour types affected also amylolytic activity, for which a relationship between hemp addition and determined level of Falling Number was confirmed for all five model cereal blends. Solvent retention capacity profiles (SRC) of partial models were influenced by both HF form and type, as well as by its addition level. Between both mentioned groups of quality features, significant correlation were proved - relationships among protein content/quality and lactic acid SRC were verifiable on p <0.01 (-0.58, 0.91, respectively). By performed ANOVA, a possibility to distinguish the HF form used in model cereal blend according to the lactic acid SRC and the water SRC was demonstrated. Comparing partial cereal models containing fine and wholemeal hemp type, HF addition level demonstrated its impact on the sodium carbonate SRC and the water acid SRC.
关键词：wheat-hemp composite flour; protein content and quality; SRC profile; correlation analysis
其他关键词：wheat-hemp composite flour;protein content and quality;SRC profile;correlation analysis