Thermo-mechanical Properties, Solvent Retention Capacity and Sensory Quality of Composite Teff-wheat Flour – Bc. Tomáš David
Bc. Tomáš David
Master's thesis
Thermo-mechanical Properties, Solvent Retention Capacity and Sensory Quality of Composite Teff-wheat Flour
Abstract:
The main goal of the thesis was to contest popular recommendation of using 30 % mixture of teff flour in baking recipes. The recommended mixture was analysed by using Solvent Retention Capacity AACC International Method 56-11.01 to assess chemical bonding of gluten, damaged starches, pentosans and β-glucans. Mixolab II was used for analysis of thermo–mechanical properties. Same methods were used for …more
Language used: English
Date on which the thesis was submitted / produced: 28. 4. 2024
Thesis defence
- Date of defence: 4. 6. 2024
- Supervisor: Ing. Olga Leuner, Ph.D.
- Reader: Lucie Jurkaninová, Ph.D.
Citation record
ISO 690-compliant citation record:
DAVID, Tomáš. \textit{Thermo-mechanical Properties, Solvent Retention Capacity and Sensory Quality of Composite Teff-wheat Flour}. Online. Master's thesis. Praha: Czech University of Life Sciences Prague, Faculty of Tropical AgriSciences. 2024. Available from: https://theses.cz/id/l0lvas/.
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Institution archiving the thesis and making it accessible: Česká zemědělská univerzita v Praze, Fakulta tropického zemědělstvíCzech University of Life Sciences Prague
Faculty of Tropical AgriSciencesMaster programme:
Agri-food Systems and Rural Development
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