About: Evaluation of wheat/non-traditional flour composites

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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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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Six non-traditional flour types changed blend chemical composition according to botanical origin and added level (low, high). Amaranth or lupine improved protein content about 20% at least. Lupine also contributed to dietary fibre rise (ca 8%). Hemp samples enhanced wheat flour blend by minerals (from 1.16% to 1.98%). Tested samples were distinguished by principal component analysis. Volume and shape of laboratory prepared bread were modified in dependence on the type and added amount of alternative material. Six non-traditional flour types changed blend chemical composition according to botanical origin and added level (low, high). Amaranth or lupine improved protein content about 20% at least. Lupine also contributed to dietary fibre rise (ca 8%). Hemp samples enhanced wheat flour blend by minerals (from 1.16% to 1.98%). Tested samples were distinguished by principal component analysis. Volume and shape of laboratory prepared bread were modified in dependence on the type and added amount of alternative material. (en)
Title	Evaluation of wheat/non-traditional flour composites Evaluation of wheat/non-traditional flour composites (en)
skos:prefLabel	Evaluation of wheat/non-traditional flour composites Evaluation of wheat/non-traditional flour composites (en)
skos:notation	RIV/60461373:22330/14:43899106!RIV15-MSM-22330___
http://linked.open...avai/riv/aktivita	I
http://linked.open...avai/riv/aktivity	I
http://linked.open...iv/cisloPeriodika	3
http://linked.open...vai/riv/dodaniDat	2015
http://linked.open...aciTvurceVysledku	Hofmanová, Taťána Švec, Ivan Hrušková, Marie
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	Vysoká škola chemicko-technologická v Praze / Fakulta potravinářské a biochemické technologie
http://linked.open...dnocenehoVysledku	15502
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/14:43899106
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	baking test; resistant starch; proteins; minerals; dietary fibre; composite flour (en)
http://linked.open.../riv/klicoveSlovo	baking test minerals dietary fibre proteins composite flour resistant starch
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[C190A108F8DA]
http://linked.open...i/riv/nazevZdroje	Czech Journal of Food Sciences
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	3 (xsd:int)
http://linked.open...cetTvurcuVysledku	3 (xsd:int)
http://linked.open...UplatneniVysledku	2014
http://linked.open...v/svazekPeriodika	32
http://linked.open...iv/tvurceVysledku	Hrušková, Marie Hofmanová, Taťána Švec, Ivan
http://linked.open...ain/vavai/riv/wos	000338755800012
issn	1212-1800
number of pages	8 (xsd:int)
http://localhost/t...ganizacniJednotka	22330

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