Attributes | Values |
---|
rdf:type
| |
Description
| - Spelt wheat is the most important of all hulled wheat species. Our paper aims at presenting results of research and assessment of spring wheat forms of seven spelt wheat cultivars in particular, as compared to a bread wheat control variety. Results show that some varieties could be good source for food processing capacities. Its grain was characterised by a high proportion of protein in grain (up to 17,2 %). Content of wet gluten was also high. Falling number is another advantage of spelt wheat (the mean was 347 s). Gluten quality was different and was expressed by gluten index. Spelt had weak gluten. Moreover, new food products demonstrating a different technological quality of the spelt have to be launched on the market. Spelt wheat products will be suitable for regional marketing.
- Spelt wheat is the most important of all hulled wheat species. Our paper aims at presenting results of research and assessment of spring wheat forms of seven spelt wheat cultivars in particular, as compared to a bread wheat control variety. Results show that some varieties could be good source for food processing capacities. Its grain was characterised by a high proportion of protein in grain (up to 17,2 %). Content of wet gluten was also high. Falling number is another advantage of spelt wheat (the mean was 347 s). Gluten quality was different and was expressed by gluten index. Spelt had weak gluten. Moreover, new food products demonstrating a different technological quality of the spelt have to be launched on the market. Spelt wheat products will be suitable for regional marketing. (en)
|
Title
| - Baking quality of genetics resources of spring forms of Triticum spelta L.
- Baking quality of genetics resources of spring forms of Triticum spelta L. (en)
|
skos:prefLabel
| - Baking quality of genetics resources of spring forms of Triticum spelta L.
- Baking quality of genetics resources of spring forms of Triticum spelta L. (en)
|
skos:notation
| - RIV/60460709:41210/13:62052!RIV15-MZE-41210___
|
http://linked.open...avai/riv/aktivita
| |
http://linked.open...avai/riv/aktivity
| - P(QI111B154), P(QJ1310072)
|
http://linked.open...iv/cisloPeriodika
| |
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/60460709:41210/13:62052
|
http://linked.open...riv/jazykVysledku
| |
http://linked.open.../riv/klicovaSlova
| - baking quality, spelt wheat, organic farming (en)
|
http://linked.open.../riv/klicoveSlovo
| |
http://linked.open...odStatuVydavatele
| |
http://linked.open...ontrolniKodProRIV
| |
http://linked.open...i/riv/nazevZdroje
| - Journal of Food, Agriculture & Environment
|
http://linked.open...in/vavai/riv/obor
| |
http://linked.open...ichTvurcuVysledku
| |
http://linked.open...cetTvurcuVysledku
| |
http://linked.open...vavai/riv/projekt
| |
http://linked.open...UplatneniVysledku
| |
http://linked.open...v/svazekPeriodika
| |
http://linked.open...iv/tvurceVysledku
| - Capouchová, Ivana
- Konvalina, Petr
- Moudrý, Jan
- Moudrý jr., Jan
- Štěrba, Zdeněk
|
issn
| |
number of pages
| |
http://localhost/t...ganizacniJednotka
| |