About: Baking quality characterization of wheat lines derived from old European wheat landraces

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An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	The obtained results indicated significant differences between tested sets of wheat landraces and modern wheat varieties. All wheat landraces showed higher protein and wet gluten contents which conduced to their high bread volume regarded as one of key factors of wheat bread-making quality. The calculated relations among HMW-GSs and obtained technological parameters of wheat landraces indicated similar levels and effects as in modern cultivars. It was detected some significant LMW-GSs to content of protein and rheological parameters which will have to be verified in the next years of the experiment The obtained results indicated significant differences between tested sets of wheat landraces and modern wheat varieties. All wheat landraces showed higher protein and wet gluten contents which conduced to their high bread volume regarded as one of key factors of wheat bread-making quality. The calculated relations among HMW-GSs and obtained technological parameters of wheat landraces indicated similar levels and effects as in modern cultivars. It was detected some significant LMW-GSs to content of protein and rheological parameters which will have to be verified in the next years of the experiment (en)
Title	Baking quality characterization of wheat lines derived from old European wheat landraces Baking quality characterization of wheat lines derived from old European wheat landraces (en)
skos:prefLabel	Baking quality characterization of wheat lines derived from old European wheat landraces Baking quality characterization of wheat lines derived from old European wheat landraces (en)
skos:notation	RIV/00027006:_____/10:00001092!RIV11-MZE-00027006
http://linked.open...avai/riv/aktivita	P Z
http://linked.open...avai/riv/aktivity	P(QH91184), Z(MZE0002700604)
http://linked.open...vai/riv/dodaniDat	2011
http://linked.open...aciTvurceVysledku	Dvořáček, Václav Prohasková, Anna Dotlačil, Ladislav Hermuth, Jiří Bradová, Jana
http://linked.open.../riv/druhVysledku	D - Článek ve sborníku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Výzkumný ústav rostlinné výroby, v.v.i.
http://linked.open...dnocenehoVysledku	248361
http://linked.open...ai/riv/idVysledku	RIV/00027006:_____/10:00001092
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	wheat landraces; baking test; HMW-; LMW-glutenin subunits (en)
http://linked.open.../riv/klicoveSlovo	baking test HMW- LMW-glutenin subunits wheat landraces
http://linked.open...ontrolniKodProRIV	[39690D5BE57C]
http://linked.open...v/mistoKonaniAkce	Bratislava, Slovakia
http://linked.open...i/riv/mistoVydani	Bratislava, Slovakia
http://linked.open...i/riv/nazevZdroje	5th Central European Congress of Food
http://linked.open...in/vavai/riv/obor	GE
http://linked.open...ichTvurcuVysledku	5 (xsd:int)
http://linked.open...cetTvurcuVysledku	7 (xsd:int)
http://linked.open...vavai/riv/projekt	Material and methods for quality assessment and breeding in wheat
http://linked.open...UplatneniVysledku	2010
http://linked.open...iv/tvurceVysledku	Bradová, Jana Hermuth, Jiří Dotlačil, Ladislav Dvořáček, Václav Faměra, O. Prohasková, Anna Kubínová, A.
http://linked.open...vavai/riv/typAkce	EUR - Evropská
http://linked.open.../riv/zahajeniAkce	2010-01-01 (xsd:date)
http://linked.open...n/vavai/riv/zamer	Udržitelné systémy pěstování zemědělských plodin pro produkci kvalitních a bezpečných potravin, krmiv a surovin
number of pages	6 (xsd:int)
http://purl.org/ne...btex#hasPublisher	Food Research Institute
https://schema.org/isbn	978-80-89088-89-8

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