| Attributes | Values |
|---|
| rdf:type
| |
| Description
| - Ability of wheat flour to create viscoelastic properties of dough depends on character of wheat proteins. When the flour is mixed with specific amount of water, proteins hydrate, go to interactions with specific carbohydrates and lipids and make gluten. The quality of gluten for specific final utilization depends on combination of many physical and chemical properties of protein complex and is determined especially by optimal combination of storage proteins – gliadins and glutenins. Each of them affect rheology by the unique way – viscosity is affected by gliadins (solubled in alcohol) and elasticity by glutenins (solubled in weak solutions of hydroxides and acids). Selected set of 15 varieties of winter wheat from different groups of qulity (E, A, B, C) and from different soil-climatic conditions of the Czech Republic was used for evaluation of protein fractions composition, using discontinual sequential fractionation according to Osborne (albumins, globulins, gliadins, glutenins) and
- Ability of wheat flour to create viscoelastic properties of dough depends on character of wheat proteins. When the flour is mixed with specific amount of water, proteins hydrate, go to interactions with specific carbohydrates and lipids and make gluten. The quality of gluten for specific final utilization depends on combination of many physical and chemical properties of protein complex and is determined especially by optimal combination of storage proteins – gliadins and glutenins. Each of them affect rheology by the unique way – viscosity is affected by gliadins (solubled in alcohol) and elasticity by glutenins (solubled in weak solutions of hydroxides and acids). Selected set of 15 varieties of winter wheat from different groups of qulity (E, A, B, C) and from different soil-climatic conditions of the Czech Republic was used for evaluation of protein fractions composition, using discontinual sequential fractionation according to Osborne (albumins, globulins, gliadins, glutenins) and (en)
- Ability of wheat flour to create viscoelastic properties of dough depends on character of wheat proteins. When the flour is mixed with specific amount of water, proteins hydrate, go to interactions with specific carbohydrates and lipids and make gluten. The quality of gluten for specific final utilization depends on combination of many physical and chemical properties of protein complex and is determined especially by optimal combination of storage proteins – gliadins and glutenins. Each of them affect rheology by the unique way – viscosity is affected by gliadins (solubled in alcohol) and elasticity by glutenins (solubled in weak solutions of hydroxides and acids). Selected set of 15 varieties of winter wheat from different groups of qulity (E, A, B, C) and from different soil-climatic conditions of the Czech Republic was used for evaluation of protein fractions composition, using discontinual sequential fractionation according to Osborne (albumins, globulins, gliadins, glutenins) and (cs)
|
| Title
| - Relation of the protein fractions composition to the qualitative parameters of wheat for different ways of utilization
- Vztah frakcí bílkovin ke kvalitativním kritériím pšenice pro různé směry využití (cs)
- Relation of the protein fractions composition to the qualitative parameters of wheat for different ways of utilization (en)
|
| skos:prefLabel
| - Relation of the protein fractions composition to the qualitative parameters of wheat for different ways of utilization
- Vztah frakcí bílkovin ke kvalitativním kritériím pšenice pro různé směry využití (cs)
- Relation of the protein fractions composition to the qualitative parameters of wheat for different ways of utilization (en)
|
| skos:notation
| - RIV/60460709:41210/05:11624!RIV06-MSM-41210___
|
| http://linked.open.../vavai/riv/strany
| |
| http://linked.open...avai/riv/aktivita
| |
| http://linked.open...avai/riv/aktivity
| |
| 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/60460709:41210/05:11624
|
| http://linked.open...riv/jazykVysledku
| |
| http://linked.open.../riv/klicovaSlova
| - wheat, wheat quality, protein fraction composition, different ways of utilization (en)
|
| http://linked.open.../riv/klicoveSlovo
| |
| http://linked.open...ontrolniKodProRIV
| |
| http://linked.open...v/mistoKonaniAkce
| |
| http://linked.open...i/riv/mistoVydani
| |
| http://linked.open...vEdiceCisloSvazku
| |
| http://linked.open...i/riv/nazevZdroje
| - 5th International Triticeae Symposium
|
| http://linked.open...in/vavai/riv/obor
| |
| http://linked.open...ichTvurcuVysledku
| |
| http://linked.open...cetTvurcuVysledku
| |
| http://linked.open...UplatneniVysledku
| |
| http://linked.open...iv/tvurceVysledku
| - Capouchová, Ivana
- Krejčířová, Lucie
|
| http://linked.open...vavai/riv/typAkce
| |
| http://linked.open.../riv/zahajeniAkce
| |
| http://linked.open...n/vavai/riv/zamer
| |
| number of pages
| |
| http://purl.org/ne...btex#hasPublisher
| |
| https://schema.org/isbn
| |
| http://localhost/t...ganizacniJednotka
| |
![[RDF Data]](/fct/images/sw-rdf-blue.png)
![[cxml]](/fct/images/cxml_doc.png)
![[csv]](/fct/images/csv_doc.png)
![[text]](/fct/images/ntriples_doc.png)
![[turtle]](/fct/images/n3turtle_doc.png)
![[ld+json]](/fct/images/jsonld_doc.png)
![[rdf+json]](/fct/images/json_doc.png)
![[rdf+xml]](/fct/images/xml_doc.png)
![[atom+xml]](/fct/images/atom_doc.png)
![[html]](/fct/images/html_doc.png)