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  • We evaluated relations between the wheat grain storage protein composition and pharinographic characteristics in a set of winter wheat varieties from different quality groups (E elite, A high-quality, B additional, C others) from different soil-climatic conditions of the Czech Republic. We detected higher percentage of HMW glutenins in varieties from quality groups E and A. Varieties with higher percentage of HMW glutenins had shown better values of pharinographic parameters pre-determining good baking quality. These varieties were characterized by higher pharinographic water absorption, longer time of dough development and stability and also higher yield of bread.
  • We evaluated relations between the wheat grain storage protein composition and pharinographic characteristics in a set of winter wheat varieties from different quality groups (E elite, A high-quality, B additional, C others) from different soil-climatic conditions of the Czech Republic. We detected higher percentage of HMW glutenins in varieties from quality groups E and A. Varieties with higher percentage of HMW glutenins had shown better values of pharinographic parameters pre-determining good baking quality. These varieties were characterized by higher pharinographic water absorption, longer time of dough development and stability and also higher yield of bread. (en)
  • K nejvyyraznejsim rozdilum patri obsah N-latek a mokreho lepku. Vysledky potvrdily, ze u psenice vypestovane ekologickym zpusobem lze jen velmi obtizne dosahnout parametru potravinarske jakosti. (cs)
Title
  • Relations between wheat storage protein composition and rheological properties of dough
  • Vztah mezi skladbou zásobních bílkovin a reologickými vlastnostmi těsta (cs)
  • Relations between wheat storage protein composition and rheological properties of dough (en)
skos:prefLabel
  • Relations between wheat storage protein composition and rheological properties of dough
  • Vztah mezi skladbou zásobních bílkovin a reologickými vlastnostmi těsta (cs)
  • Relations between wheat storage protein composition and rheological properties of dough (en)
skos:notation
  • RIV/60461373:22330/08:00021205!RIV09-MSM-22330___
http://linked.open...avai/riv/aktivita
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  • Z(MSM6046137305)
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  • 392151
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  • RIV/60461373:22330/08:00021205
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  • wheat storage protein composition; rheological properties of dough; wheat quality (en)
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http://linked.open...ontrolniKodProRIV
  • [6A5DB876E264]
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  • Lednice na Moravě
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  • Zagreb
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  • Proceedings 43rd Croatian and 3rd International Symposium on Agriculture, Opatija,18.-21.2.2008
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http://linked.open...iv/tvurceVysledku
  • Capouchová, I.
  • Krejčířová, Lucie
  • Petr, J.
http://linked.open...vavai/riv/typAkce
http://linked.open.../riv/zahajeniAkce
http://linked.open...n/vavai/riv/zamer
number of pages
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  • Faculty of Agriculture University of Zagreb
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  • 978-953-6135-67-7
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  • 22330
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