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MASO-INTERNATIONAL

Author: Marie Hrušková

Technological quality and nutritional benefit of different flour composites

Authors: Ivan Švec, Marie Hrušková, Taťána Hofmanová and Martina Bouzová
Keywords: dietary fibre, flour, minerals, proteins, resistant starch

The aim of this article is to examine samples of wheat flour fortified with non-traditional commercial grain from a nutritional perspective. Amaranth, quinoa, lupine, teff and chia were used for wheat flour fortification in lower and higher additions. Samples with amaranth and lupine flour showed the best improvement in terms of protein content (in the … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2020

Method of flour evaluation news of laboratory technics

Authors: Marie Hrušková, Ivan Švec, Ondřej Jirsa and Jan Karas
Keywords: NIR principle, SRC profile, wheat flour

Wheat flour is a major commodity produced from domestic raw materials with wide use in the food industry. The quality of food wheat predetermines the characteristics of all mill products and varies depending on external conditions, especially the harvest year. Monitoring of quality characteristics according to final use is conditioned by accuracy of determination and … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2019

The baking potential of wheat-fonio flour composites evaluated by Mixolab

Authors: Michaela Drábková, Marie Hrušková and Ivan Švec
Keywords: PCA, baking test, fonio flour, mixolab, sensory profile, wheat flour

Wheat-fonio flour composites were blended in ratios of 97.5:2.5, 95:5 and 90:10 wt. % using commercial types of both cereal materials, thanks to which the dietary fibre content was elevated stepwise. The basic analytics of the tested composites were depicted by the Zeleny sedimentation test and the Falling Number test, the results of which were … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2017

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MASO INTERNATIONAL 1/2020
ISSN 1805-5281 (printed)
ISSN 1805-529X (online)

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