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rdf:type
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Description
| - The Solvent Retention Capacity (SRC) is relatively new method (AACC 56-11, 2000) studying flour components and it is based on the specific binding capacity of flour in the different solvents which indicate individual flour characteristics. The objectives of this study were a utilization of this test for the prediction of bread volume and basic rheological parameters of dough. The set of common wheat varieties with different baking quality registered in the Czech Republic was measured by the rheological system Mixolab. Rheological characteristics and volumes of bread were correlated with SRC-test values.Partial correlations among individual SRC-test, Mixolab rheological parameters and volumes bread showed lower correlations. Nevertheless, the multiple regression statistics and the common calculation of all four SRC parameters confirmed high and significant total correlations for prediction of rheological characteristics and bread volume.
- The Solvent Retention Capacity (SRC) is relatively new method (AACC 56-11, 2000) studying flour components and it is based on the specific binding capacity of flour in the different solvents which indicate individual flour characteristics. The objectives of this study were a utilization of this test for the prediction of bread volume and basic rheological parameters of dough. The set of common wheat varieties with different baking quality registered in the Czech Republic was measured by the rheological system Mixolab. Rheological characteristics and volumes of bread were correlated with SRC-test values.Partial correlations among individual SRC-test, Mixolab rheological parameters and volumes bread showed lower correlations. Nevertheless, the multiple regression statistics and the common calculation of all four SRC parameters confirmed high and significant total correlations for prediction of rheological characteristics and bread volume. (en)
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Title
| - SRC test - effective screening method for prediction of bread-making parameters in common wheat (T. aestivum. L)
- SRC test - effective screening method for prediction of bread-making parameters in common wheat (T. aestivum. L) (en)
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skos:prefLabel
| - SRC test - effective screening method for prediction of bread-making parameters in common wheat (T. aestivum. L)
- SRC test - effective screening method for prediction of bread-making parameters in common wheat (T. aestivum. L) (en)
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skos:notation
| - RIV/00027006:_____/10:00001093!RIV11-MZE-00027006
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http://linked.open...avai/riv/aktivita
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http://linked.open...avai/riv/aktivity
| - P(QH92155), Z(MZE0002700604)
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http://linked.open...vai/riv/dodaniDat
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http://linked.open...aciTvurceVysledku
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http://linked.open.../riv/druhVysledku
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http://linked.open...iv/duvernostUdaju
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http://linked.open...titaPredkladatele
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http://linked.open...dnocenehoVysledku
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http://linked.open...ai/riv/idVysledku
| - RIV/00027006:_____/10:00001093
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http://linked.open...riv/jazykVysledku
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http://linked.open.../riv/klicovaSlova
| - wheat flour; bread; SRC-test; mixolab (en)
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http://linked.open.../riv/klicoveSlovo
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http://linked.open...ontrolniKodProRIV
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http://linked.open...v/mistoKonaniAkce
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http://linked.open...i/riv/mistoVydani
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http://linked.open...i/riv/nazevZdroje
| - 5th Central European Congress of Food
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http://linked.open...in/vavai/riv/obor
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http://linked.open...ichTvurcuVysledku
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http://linked.open...cetTvurcuVysledku
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http://linked.open...vavai/riv/projekt
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http://linked.open...UplatneniVysledku
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http://linked.open...iv/tvurceVysledku
| - Papoušková, Ludmila
- Chrpová, Jana
- Dvořáček, Václav
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http://linked.open...vavai/riv/typAkce
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http://linked.open.../riv/zahajeniAkce
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http://linked.open...n/vavai/riv/zamer
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number of pages
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http://purl.org/ne...btex#hasPublisher
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https://schema.org/isbn
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is http://linked.open...avai/riv/vysledek
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