About: Baking quality of genetics resources of spring forms of Triticum spelta L.

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
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	P
http://linked.open...avai/riv/aktivity	P(QI111B154), P(QJ1310072)
http://linked.open...iv/cisloPeriodika	3-4
http://linked.open...vai/riv/dodaniDat	2015
http://linked.open...aciTvurceVysledku	Capouchová, I.
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Česká zemědělská univerzita v Praze / Fakulta agrobiologie, potravinových a přírodních zdrojů
http://linked.open...dnocenehoVysledku	62826
http://linked.open...ai/riv/idVysledku	RIV/60460709:41210/13:62052
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	baking quality, spelt wheat, organic farming (en)
http://linked.open.../riv/klicoveSlovo	spelt wheat organic farming baking quality
http://linked.open...odStatuVydavatele	FI - Finská republika
http://linked.open...ontrolniKodProRIV	[91057A6A56AA]
http://linked.open...i/riv/nazevZdroje	Journal of Food, Agriculture & Environment
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	Utilisation of participatory breeding system in the research and breeding of wheat cultivars suitable for organic cultivation Safety of cereals bioproducts in light of occurence of Alternaria and Fusarium mycotoxins.
http://linked.open...UplatneniVysledku	2013
http://linked.open...v/svazekPeriodika	11
http://linked.open...iv/tvurceVysledku	Capouchová, Ivana Konvalina, Petr Moudrý, Jan Moudrý jr., Jan Štěrba, Zdeněk
issn	1459-0255
number of pages	2 (xsd:int)
http://localhost/t...ganizacniJednotka	41210

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