About: SRC test - effective screening method for prediction of bread-making parameters in common wheat (T. aestivum. L)

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About: SRC test - effective screening method for prediction of bread-making parameters in common wheat (T. aestivum. L) Goto Sponge NotDistinct Permalink

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 Solvent Retention Capacity (SRC) is relatively new method (AACC 56-11, 2000) studying flour components and it is based on the specific binding capacity of flour in the different solvents which indicate individual flour characteristics. The objectives of this study were a utilization of this test for the prediction of bread volume and basic rheological parameters of dough. The set of common wheat varieties with different baking quality registered in the Czech Republic was measured by the rheological system Mixolab. Rheological characteristics and volumes of bread were correlated with SRC-test values.Partial correlations among individual SRC-test, Mixolab rheological parameters and volumes bread showed lower correlations. Nevertheless, the multiple regression statistics and the common calculation of all four SRC parameters confirmed high and significant total correlations for prediction of rheological characteristics and bread volume. The Solvent Retention Capacity (SRC) is relatively new method (AACC 56-11, 2000) studying flour components and it is based on the specific binding capacity of flour in the different solvents which indicate individual flour characteristics. The objectives of this study were a utilization of this test for the prediction of bread volume and basic rheological parameters of dough. The set of common wheat varieties with different baking quality registered in the Czech Republic was measured by the rheological system Mixolab. Rheological characteristics and volumes of bread were correlated with SRC-test values.Partial correlations among individual SRC-test, Mixolab rheological parameters and volumes bread showed lower correlations. Nevertheless, the multiple regression statistics and the common calculation of all four SRC parameters confirmed high and significant total correlations for prediction of rheological characteristics and bread volume. (en)
Title	SRC test - effective screening method for prediction of bread-making parameters in common wheat (T. aestivum. L) SRC test - effective screening method for prediction of bread-making parameters in common wheat (T. aestivum. L) (en)
skos:prefLabel	SRC test - effective screening method for prediction of bread-making parameters in common wheat (T. aestivum. L) SRC test - effective screening method for prediction of bread-making parameters in common wheat (T. aestivum. L) (en)
skos:notation	RIV/00027006:_____/10:00001093!RIV11-MZE-00027006
http://linked.open...avai/riv/aktivita	P Z
http://linked.open...avai/riv/aktivity	P(QH92155), Z(MZE0002700604)
http://linked.open...vai/riv/dodaniDat	2011
http://linked.open...aciTvurceVysledku	Dvořáček, Václav Papoušková, Ludmila Chrpová, 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	289441
http://linked.open...ai/riv/idVysledku	RIV/00027006:_____/10:00001093
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	wheat flour; bread; SRC-test; mixolab (en)
http://linked.open.../riv/klicoveSlovo	SRC-test mixolab bread wheat flour
http://linked.open...ontrolniKodProRIV	[BF8F4D8274C6]
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	3 (xsd:int)
http://linked.open...cetTvurcuVysledku	3 (xsd:int)
http://linked.open...vavai/riv/projekt	Utilisation of biodivesity of wheat storage proteins with emphasis on low molecular glutenins in relation to production quality
http://linked.open...UplatneniVysledku	2010
http://linked.open...iv/tvurceVysledku	Papoušková, Ludmila Chrpová, Jana Dvořáček, Václav
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	5 (xsd:int)
http://purl.org/ne...btex#hasPublisher	Food Research Institute
https://schema.org/isbn	978-80-89088-89-8

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