About: Investigation of chemical composition and rheological properties of barley genotypes

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Selected genotypes of hulless spring barley (cv. %22AF Lucius%22, lines %22KM 2084%22, %22KM 2283%22 and %22KM 1057%22 with light colored grain and genetic resource %22Nudimelanocrithon%22 with dark colored grain) and winter wheat variety %22Citrus%22 (with yellow endosperm), perspective for food utilization due its exceptionally high nutritive value, were investigated for chemical composition (crude protein, starch, β-glucans, macro-minerals) and rheological properties (farinograph, extensigraph, rheometer). Results obtained from 2 localities (Kromeriz, Praha) and 2 years (2010, 2011) showed great differences between barley materials, which differed more in physical characteristics (viscosity) than in chemical composition. In all barley samples studied the values of extensigraph parameters were low (especially for energy and extensibility), viscosity higher and the standard farinograph parameters varied in comparison with wheat variety %22Citrus%22. Significant differences in rheological properties from individual sites, probably caused by different matters of non starch polysaccharides accumulation, should be taken into account before use of barley materials in food products development. Selected genotypes of hulless spring barley (cv. %22AF Lucius%22, lines %22KM 2084%22, %22KM 2283%22 and %22KM 1057%22 with light colored grain and genetic resource %22Nudimelanocrithon%22 with dark colored grain) and winter wheat variety %22Citrus%22 (with yellow endosperm), perspective for food utilization due its exceptionally high nutritive value, were investigated for chemical composition (crude protein, starch, β-glucans, macro-minerals) and rheological properties (farinograph, extensigraph, rheometer). Results obtained from 2 localities (Kromeriz, Praha) and 2 years (2010, 2011) showed great differences between barley materials, which differed more in physical characteristics (viscosity) than in chemical composition. In all barley samples studied the values of extensigraph parameters were low (especially for energy and extensibility), viscosity higher and the standard farinograph parameters varied in comparison with wheat variety %22Citrus%22. Significant differences in rheological properties from individual sites, probably caused by different matters of non starch polysaccharides accumulation, should be taken into account before use of barley materials in food products development. (en)
Title	Investigation of chemical composition and rheological properties of barley genotypes Investigation of chemical composition and rheological properties of barley genotypes (en)
skos:prefLabel	Investigation of chemical composition and rheological properties of barley genotypes Investigation of chemical composition and rheological properties of barley genotypes (en)
skos:notation	RIV/25328859:_____/12:#0000681!RIV13-MZE-25328859
http://linked.open...avai/riv/aktivita	I P
http://linked.open...avai/riv/aktivity	I, P(QI91B095), P(QJ1210257)
http://linked.open...vai/riv/dodaniDat	2013
http://linked.open...aciTvurceVysledku	Vaculová, Kateřina Balounová, Marta Jirsa, Ondřej Sedláčková, Irena
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	Agrotest fyto, s.r.o.
http://linked.open...dnocenehoVysledku	142877
http://linked.open...ai/riv/idVysledku	RIV/25328859:_____/12:#0000681
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	barley; dough rheology; β-glucan; coloured grain (en)
http://linked.open.../riv/klicoveSlovo	dough rheology β-glucan coloured grain barley
http://linked.open...ontrolniKodProRIV	[F858B6159C1A]
http://linked.open...v/mistoKonaniAkce	Praha
http://linked.open...i/riv/mistoVydani	Praha
http://linked.open...i/riv/nazevZdroje	Proceedings of the 8th international conference on polysaccharides - Glycoscience
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	4 (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. Improvement of nutritional, dietetic and sensory properties of domestic, alternative and small-scale cereals and their mill products by technological processes with use of fermentative effect of lactic acid bacteria.
http://linked.open...UplatneniVysledku	2012
http://linked.open...iv/tvurceVysledku	Stehno, Zdeněk Vaculová, Kateřina Balounová, Marta Jirsa, Ondřej Sedláčková, Irena
http://linked.open...vavai/riv/typAkce	EUR - Evropská
http://linked.open.../riv/zahajeniAkce	2012-01-01 (xsd:date)
number of pages	3 (xsd:int)
http://purl.org/ne...btex#hasPublisher	Czech Chemical Society
https://schema.org/isbn	978-80-86238-28-9

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