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Description
  • Pšeničná mouka je hlavní surovinou pro výrobu pečiva, kdy vlastnosti škrobo-amylázového komplexu limitují možnosti použití. Změny chování škrobové suspenze lze změnit přídavkem netradičních plodin, v tomto případě 10% přídavky netradičních druhů pšenice, tritordea a nových linií bezpluchého ječmene. Vlastnosti směsí s pšeničnou moukou z ročníků 2006 a 2007 byly hodnoceny na amylografu Brabender. Vlivy přídavku jednotlivých plodin byly různé, příznivé snížení amylografického maxima bylo dosaženo moukami z pšenice tritinaldiny, obou tritordeí a ječmene Merlin pro obě základní pšeničné mouky. (cs)
  • Wheat flour represents the main component for common bread production, when properties of starch-amylase complex limit its usage. Changes in behaviour of flour/starch suspension could be done by non-traditional cereals addition, in this case by 10% of archaic wheat types, tritordeum and new lines of naked barley. Properties of mixtures with wheat flour from crops 2006-2007 were evaluated at Amylograph Brabender. Impact of single cereals addition differed to each other ? demanded behaviour was observed for mixtures with wheat tritinaldina, both tritordeum lines and barley Merlin regardless to basic flour.
  • Wheat flour represents the main component for common bread production, when properties of starch-amylase complex limit its usage. Changes in behaviour of flour/starch suspension could be done by non-traditional cereals addition, in this case by 10% of archaic wheat types, tritordeum and new lines of naked barley. Properties of mixtures with wheat flour from crops 2006-2007 were evaluated at Amylograph Brabender. Impact of single cereals addition differed to each other ? demanded behaviour was observed for mixtures with wheat tritinaldina, both tritordeum lines and barley Merlin regardless to basic flour. (en)
Title
  • Amylograph characteristics of fortificated wheat flour
  • Amylografické charakteristiky fortifikované pšeničné mouky (cs)
  • Amylograph characteristics of fortificated wheat flour (en)
skos:prefLabel
  • Amylograph characteristics of fortificated wheat flour
  • Amylografické charakteristiky fortifikované pšeničné mouky (cs)
  • Amylograph characteristics of fortificated wheat flour (en)
skos:notation
  • RIV/60461373:22330/08:00021093!RIV09-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
  • 355598
http://linked.open...ai/riv/idVysledku
  • RIV/60461373:22330/08:00021093
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • starch suspension, amylograph; wheat flour, non-traditional cereals (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...ontrolniKodProRIV
  • [306E7790724C]
http://linked.open...v/mistoKonaniAkce
  • Praha
http://linked.open...i/riv/mistoVydani
  • Praha
http://linked.open...i/riv/nazevZdroje
  • Polysaccharides IV, Prague, Czech Republic, 13. 11. - 14. 11. 2008
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
  • Kubalová, M.
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
  • Česká chemická společnost
https://schema.org/isbn
  • 978-80-86238-57-9
http://localhost/t...ganizacniJednotka
  • 22330
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