Attributes | Values |
---|
rdf:type
| |
Description
| - Commercial white wheat flour served as a base for blends with white or dark chia seeds, tested in three forms (dry milled, hydrated milled, whole hydrated) and in addition levels 2.5-15.0%. In terms of chemical composition, stronger effect was attributed to addition level than chia tested type - e.g. protein content increased up to about 1%. Protein technological quality was reversely lessened, and a similar impact was observed for amylases activity. Specific bread volume has increased in all three cases of chia forms usage, especially by dry milled one.
- Commercial white wheat flour served as a base for blends with white or dark chia seeds, tested in three forms (dry milled, hydrated milled, whole hydrated) and in addition levels 2.5-15.0%. In terms of chemical composition, stronger effect was attributed to addition level than chia tested type - e.g. protein content increased up to about 1%. Protein technological quality was reversely lessened, and a similar impact was observed for amylases activity. Specific bread volume has increased in all three cases of chia forms usage, especially by dry milled one. (en)
|
Title
| - Pasting characteristics of wheat-chia blends
- Pasting characteristics of wheat-chia blends (en)
|
skos:prefLabel
| - Pasting characteristics of wheat-chia blends
- Pasting characteristics of wheat-chia blends (en)
|
skos:notation
| - RIV/60461373:22330/14:43899287!RIV15-MZE-22330___
|
http://linked.open...avai/riv/aktivita
| |
http://linked.open...avai/riv/aktivity
| |
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
| |
http://linked.open...ai/riv/idVysledku
| - RIV/60461373:22330/14:43899287
|
http://linked.open...riv/jazykVysledku
| |
http://linked.open.../riv/klicovaSlova
| - specific bread volume; amylograph; protein technological quality; chia; composite flour (en)
|
http://linked.open.../riv/klicoveSlovo
| |
http://linked.open...ontrolniKodProRIV
| |
http://linked.open...v/mistoKonaniAkce
| |
http://linked.open...i/riv/mistoVydani
| |
http://linked.open...i/riv/nazevZdroje
| - Proceedings of the 21st International Congress of Chemical and Process Engineering CHISA 2014
|
http://linked.open...in/vavai/riv/obor
| |
http://linked.open...ichTvurcuVysledku
| |
http://linked.open...cetTvurcuVysledku
| |
http://linked.open...vavai/riv/projekt
| |
http://linked.open...UplatneniVysledku
| |
http://linked.open...iv/tvurceVysledku
| - Hrušková, Marie
- Švec, Ivan
|
http://linked.open...vavai/riv/typAkce
| |
http://linked.open.../riv/zahajeniAkce
| |
number of pages
| |
http://purl.org/ne...btex#hasPublisher
| - Česká společnost chemického inženýrství
|
https://schema.org/isbn
| |
http://localhost/t...ganizacniJednotka
| |