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An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

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Description
  • Zaděláním těsta z dvaceti mouk ozimých pšenic o standardní kvalitě bylo posuzováno na pekařskou kvalitu. Analytické hodnoty mouk ukázaly rozdíly v technologické kvalitě a ty byly potvrzeny pekařským pokusem podle české normy. Největší objemy pečiva se pohybovaly v rozsahu 350 až 380 ml/100g. Také analýza obrazu textury střídy prokázala rozdílnost jednotlivých odrůd. (cs)
  • Baking quality of flour from twenty wheat winter varietes belonging to the standard wheat quality was evaluated using the fermented dough. Analytical traits of flour showed differences in the technological quality which were confirmed by the baking test with the fullbreadformula according to Czech method. The most bread volume lied within the range of 350 to 380 ml/100g. Image analysis proved also differences between crumb texture characteristics of single variety.
  • Baking quality of flour from twenty wheat winter varietes belonging to the standard wheat quality was evaluated using the fermented dough. Analytical traits of flour showed differences in the technological quality which were confirmed by the baking test with the fullbreadformula according to Czech method. The most bread volume lied within the range of 350 to 380 ml/100g. Image analysis proved also differences between crumb texture characteristics of single variety. (en)
Title
  • Image data of bread crumb structure
  • Analýza obrazu struktury chleba (cs)
  • Image data of bread crumb structure (en)
skos:prefLabel
  • Image data of bread crumb structure
  • Analýza obrazu struktury chleba (cs)
  • Image data of bread crumb structure (en)
skos:notation
  • RIV/60461373:22330/05:00015561!RIV06-MSM-22330___
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • Z(MSM6046137305)
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
  • 524224
http://linked.open...ai/riv/idVysledku
  • RIV/60461373:22330/05:00015561
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • penetrometry; flour; crumb (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...ontrolniKodProRIV
  • [0DAE494B00A3]
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...UplatneniVysledku
http://linked.open...iv/tvurceVysledku
  • Hrušková, Marie
  • Švec, Ivan
  • Jirsa, Ondřej
http://linked.open...n/vavai/riv/zamer
http://localhost/t...ganizacniJednotka
  • 22330
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