About: Evaluation of the baking quality of wheat flour mixtures with valuable genotypes - Proceedings of the 9th international conference on polysaccharides

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	The aim of the work was to evaluate the baking quality of wheat flour mixtures with valuable genotypes. These mixtures were developed especially with regard to increasing nutritional value of common wheat products. The enhancing of nutritional value of final bread product was dependent on the amounth and composition of particular milling fractions of used valuable genotypes. Common retail smooth flour of standard quality and flour from winter wheat cultivar Citrus (yellow endosperm with betacarotenoides) were used as a main components for mixture preparation. Supplemental components included whole meals of winter wheat cv. Skorpion (blue aleuron), emmer wheat (cvs. Tapioszele and Rudico) and hulless spring barley (cv. AF Lucius, breeding line KM 1057). Mixing characteristic of blends showed generally longer dough development time and dough stability. No of the blends had obviously sticky dough. Bread made from some blends resulted in rather dense crumb (especially with barley), while some other ones resulted in rather sparse crumb. The aim of the work was to evaluate the baking quality of wheat flour mixtures with valuable genotypes. These mixtures were developed especially with regard to increasing nutritional value of common wheat products. The enhancing of nutritional value of final bread product was dependent on the amounth and composition of particular milling fractions of used valuable genotypes. Common retail smooth flour of standard quality and flour from winter wheat cultivar Citrus (yellow endosperm with betacarotenoides) were used as a main components for mixture preparation. Supplemental components included whole meals of winter wheat cv. Skorpion (blue aleuron), emmer wheat (cvs. Tapioszele and Rudico) and hulless spring barley (cv. AF Lucius, breeding line KM 1057). Mixing characteristic of blends showed generally longer dough development time and dough stability. No of the blends had obviously sticky dough. Bread made from some blends resulted in rather dense crumb (especially with barley), while some other ones resulted in rather sparse crumb. (en)
Title	Evaluation of the baking quality of wheat flour mixtures with valuable genotypes - Proceedings of the 9th international conference on polysaccharides Evaluation of the baking quality of wheat flour mixtures with valuable genotypes - Proceedings of the 9th international conference on polysaccharides (en)
skos:prefLabel	Evaluation of the baking quality of wheat flour mixtures with valuable genotypes - Proceedings of the 9th international conference on polysaccharides Evaluation of the baking quality of wheat flour mixtures with valuable genotypes - Proceedings of the 9th international conference on polysaccharides (en)
skos:notation	RIV/00027022:_____/13:00000473!RIV14-MZE-00027022
http://linked.open...avai/riv/aktivita	I P
http://linked.open...avai/riv/aktivity	I, P(QI91B095)
http://linked.open...vai/riv/dodaniDat	2014
http://linked.open...aciTvurceVysledku	Paulíčková, Ivana
http://linked.open.../riv/druhVysledku	O - Ostatní výsledky nezařaditelné do žádného z výše uvedených druhů výsledku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Výzkumný ústav potravinářský Praha, v.v.i.
http://linked.open...dnocenehoVysledku	73675
http://linked.open...ai/riv/idVysledku	RIV/00027022:_____/13:00000473
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	baking quality; wheat flour mixtures (en)
http://linked.open.../riv/klicoveSlovo	wheat flour mixtures baking quality
http://linked.open...ontrolniKodProRIV	[53A3410F3C15]
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	1 (xsd:int)
http://linked.open...cetTvurcuVysledku	5 (xsd:int)
http://linked.open...vavai/riv/projekt	Study and characterization of the cereals with high nutritive value for special bakery and pastry utilization.
http://linked.open...UplatneniVysledku	2013
http://linked.open...iv/tvurceVysledku	Martinek, Petr Stehno, Zdeněk Vaculová, Kateřina Jirsa, Ondřej Laknerová, Ivana

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