Attributes | Values |
---|
rdf:type
| |
Description
| - Byl zjišťován vliv osmi zlepšujících přípravků na vlastnosti pšeničné mouky (T 530), reologické vlastnosti těsta a standardní pekařský pokus.Všechny přípravky zvyšovaly specifický objem (P < 0.01)a neměly žádný negativní vliv na jejich senzorickou kvalitu. (cs)
- The effect of eight bread improvers on the properties of wheat flour (type T 530), rheological behaviour of dough and standard baking test (RMT) has been studied. Standard analytical parameters, Falling Number, Zeleny sedimentation value, rheological properties of dough by alveoconsistograph were determined. Standard baking test was used for the characterisation of flour and dough. All bread improvers significant by (P < 0.01) decreased Falling Number. In some cases decrease of dough extensibility and increases of its elasticity. Was observed the improvers except Lactomalz significantly (P < 0.01) influenced deformation energy, Alveograph ratio (P/L) except Perfect 2000 and Premiumback M where was significant (P < 0.05) and only S500 Acti -- Plus was insignificant. All the improvers increased value of specific bread volume of products (P < 0.01) and did not have any adverse effect on their sensory quality.
- The effect of eight bread improvers on the properties of wheat flour (type T 530), rheological behaviour of dough and standard baking test (RMT) has been studied. Standard analytical parameters, Falling Number, Zeleny sedimentation value, rheological properties of dough by alveoconsistograph were determined. Standard baking test was used for the characterisation of flour and dough. All bread improvers significant by (P < 0.01) decreased Falling Number. In some cases decrease of dough extensibility and increases of its elasticity. Was observed the improvers except Lactomalz significantly (P < 0.01) influenced deformation energy, Alveograph ratio (P/L) except Perfect 2000 and Premiumback M where was significant (P < 0.05) and only S500 Acti -- Plus was insignificant. All the improvers increased value of specific bread volume of products (P < 0.01) and did not have any adverse effect on their sensory quality. (en)
|
Title
| - Influence of bread improvers on the quality of wheat flour and bakery products
- Vliv zlepšovacích přípravků na pekařskou jakost pšeničné mouky (cs)
- Influence of bread improvers on the quality of wheat flour and bakery products (en)
|
skos:prefLabel
| - Influence of bread improvers on the quality of wheat flour and bakery products
- Vliv zlepšovacích přípravků na pekařskou jakost pšeničné mouky (cs)
- Influence of bread improvers on the quality of wheat flour and bakery products (en)
|
skos:notation
| - RIV/62156489:43210/08:00121912!RIV09-MSM-43210___
|
http://linked.open...avai/riv/aktivita
| |
http://linked.open...avai/riv/aktivity
| |
http://linked.open...iv/cisloPeriodika
| |
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
| |
http://linked.open...ai/riv/idVysledku
| - RIV/62156489:43210/08:00121912
|
http://linked.open...riv/jazykVysledku
| |
http://linked.open.../riv/klicovaSlova
| - alveoconsistograph; bread improvers; wheat flour; baking test (en)
|
http://linked.open.../riv/klicoveSlovo
| |
http://linked.open...odStatuVydavatele
| - DE - Spolková republika Německo
|
http://linked.open...ontrolniKodProRIV
| |
http://linked.open...i/riv/nazevZdroje
| - Getreidetechnologie : die Zeitschrift für Getreide, Mehl, Brot, Teigwaren, Cerealien und Technik
|
http://linked.open...in/vavai/riv/obor
| |
http://linked.open...ichTvurcuVysledku
| |
http://linked.open...cetTvurcuVysledku
| |
http://linked.open...UplatneniVysledku
| |
http://linked.open...v/svazekPeriodika
| |
http://linked.open...iv/tvurceVysledku
| |
http://linked.open...n/vavai/riv/zamer
| |
issn
| |
number of pages
| |
http://localhost/t...ganizacniJednotka
| |
is http://linked.open...avai/riv/vysledek
of | |