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  • Effect of 10% substitute with flour from archaic wheat species (harvests 2006, 2007) on commercial wheat flour properties was observed. The farinograph water absorption was not changed, but extensigraph and alveograph results were affected by dough structure weakening. Spelt fortification caused decrease of the amylograph maximum up to 20%, but diccocum one did not. Wheat bread properties were not affected by any of both archaic wheat species flour addition.
  • Effect of 10% substitute with flour from archaic wheat species (harvests 2006, 2007) on commercial wheat flour properties was observed. The farinograph water absorption was not changed, but extensigraph and alveograph results were affected by dough structure weakening. Spelt fortification caused decrease of the amylograph maximum up to 20%, but diccocum one did not. Wheat bread properties were not affected by any of both archaic wheat species flour addition. (en)
Title
  • Changes of rheological behaviour of wheat flour by archaic wheat varieties addition
  • Changes of rheological behaviour of wheat flour by archaic wheat varieties addition (en)
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  • Changes of rheological behaviour of wheat flour by archaic wheat varieties addition
  • Changes of rheological behaviour of wheat flour by archaic wheat varieties addition (en)
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  • RIV/60461373:22330/09:00022247!RIV10-MSM-22330___
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • Z(MSM6046137305)
http://linked.open...vai/riv/dodaniDat
http://linked.open...aciTvurceVysledku
http://linked.open.../riv/druhVysledku
http://linked.open...iv/duvernostUdaju
http://linked.open...titaPredkladatele
http://linked.open...dnocenehoVysledku
  • 306705
http://linked.open...ai/riv/idVysledku
  • RIV/60461373:22330/09:00022247
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • commercial wheat; spelt; dicoccum wheat; viscoelastic behaviour; baking test (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...ontrolniKodProRIV
  • [66BB8299792F]
http://linked.open...v/mistoKonaniAkce
  • Potsdam
http://linked.open...i/riv/mistoVydani
  • Postdam
http://linked.open...i/riv/nazevZdroje
  • Proceedings of 5th International Technical Symposium on Food Processing, Monitoring Technology in Bioprocesses and Food Quality Management
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...UplatneniVysledku
http://linked.open...iv/tvurceVysledku
  • Hrušková, Marie
  • Švec, Ivan
http://linked.open...vavai/riv/typAkce
http://linked.open.../riv/zahajeniAkce
http://linked.open...n/vavai/riv/zamer
number of pages
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  • Leibniz - Institut für Agrartechnik
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  • 978-3-00-028811-1
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  • 22330
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