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  • Quality monitoring of composite flours of the six Czech tritordeum lines and commercial wheat was performed duting three-year period. Average amylograph curve maxima oscillated between 240-?803 units and proper temperatures between 75.8?-92.8 °C. The closest relation to wheat standards had the T4 line ? with amylograph maximum of 803 units. Moreover, technological quality of studied tritordeum lines statistically differed in the single stages, reflecting various ground of wheat.
  • Quality monitoring of composite flours of the six Czech tritordeum lines and commercial wheat was performed duting three-year period. Average amylograph curve maxima oscillated between 240-?803 units and proper temperatures between 75.8?-92.8 °C. The closest relation to wheat standards had the T4 line ? with amylograph maximum of 803 units. Moreover, technological quality of studied tritordeum lines statistically differed in the single stages, reflecting various ground of wheat. (en)
Title
  • Bakery potential of the tritordeum lines
  • Bakery potential of the tritordeum lines (en)
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  • Bakery potential of the tritordeum lines
  • Bakery potential of the tritordeum lines (en)
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  • RIV/60461373:22330/11:43893141!RIV12-MSM-22330___
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  • Z(MSM6046137305)
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  • 187762
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  • RIV/60461373:22330/11:43893141
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  • baking test; viscoelastic behaviour; correlation analysis; wheat quality features (en)
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  • [84A6B71F3EB7]
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  • Praha
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  • Praha
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  • Proceedings of the 7th International Conference on Polysaccharides - Glycoscience
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  • Hrušková, Marie
  • Jurinová, Ivana
  • Švec, Ivan
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  • Česká společnost chemická
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  • 978-80-86238-90-6
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  • 22330
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