About: Mixolab as a new rheological system for prediction of bread making quality of wheat

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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	Mixolab is the only device enabling a complete characterization of the flour in a single test on the same device. The aim of our work was to evaluate rheological propeties of 27 wheat flour samples with baking quality affected by different level of Fusarium spp. infestation, indicated by different concentration of mycotoxin deoxynivalenol (DON) and to determine correlations between the mixolab characteristics and other quality parameters of the wheat flour and grain (farinograph, bread volume, Zeleny sedimentation, falling number, crude protein content and wet gluten content in grain dry matter). Mixolab very sensitively distinguished samples with different Fusarium spp. infestation. High correlations between the DON content and main characteristics of mixolab curve were found. Mixolab is the only device enabling a complete characterization of the flour in a single test on the same device. The aim of our work was to evaluate rheological propeties of 27 wheat flour samples with baking quality affected by different level of Fusarium spp. infestation, indicated by different concentration of mycotoxin deoxynivalenol (DON) and to determine correlations between the mixolab characteristics and other quality parameters of the wheat flour and grain (farinograph, bread volume, Zeleny sedimentation, falling number, crude protein content and wet gluten content in grain dry matter). Mixolab very sensitively distinguished samples with different Fusarium spp. infestation. High correlations between the DON content and main characteristics of mixolab curve were found. (en)
Title	Mixolab as a new rheological system for prediction of bread making quality of wheat Mixolab as a new rheological system for prediction of bread making quality of wheat (en)
skos:prefLabel	Mixolab as a new rheological system for prediction of bread making quality of wheat Mixolab as a new rheological system for prediction of bread making quality of wheat (en)
skos:notation	RIV/00027006:_____/10:00001173!RIV11-MZE-00027006
http://linked.open...avai/riv/aktivita	P Z
http://linked.open...avai/riv/aktivity	P(2B08049), Z(MZE0002700604)
http://linked.open...vai/riv/dodaniDat	2011
http://linked.open...aciTvurceVysledku	Dvořáček, Václav Papoušková, Ludmila
http://linked.open.../riv/druhVysledku	D - Článek ve sborníku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Výzkumný ústav rostlinné výroby, v.v.i.
http://linked.open...dnocenehoVysledku	271626
http://linked.open...ai/riv/idVysledku	RIV/00027006:_____/10:00001173
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	mixolab; wheat; bread making quality; rheological evaluation (en)
http://linked.open.../riv/klicoveSlovo	wheat mixolab rheological evaluation bread making quality
http://linked.open...ontrolniKodProRIV	[42ED04B595FA]
http://linked.open...v/mistoKonaniAkce	Opatija
http://linked.open...i/riv/mistoVydani	Osijek, Croatia
http://linked.open...i/riv/nazevZdroje	Proceedings of the 5th international congress Flour-bread ´09
http://linked.open...in/vavai/riv/obor	GE
http://linked.open...ichTvurcuVysledku	2 (xsd:int)
http://linked.open...cetTvurcuVysledku	8 (xsd:int)
http://linked.open...vavai/riv/projekt	Free and bound forms of fusarium mycotoxins in cereals and processed products; strategy of control and minimisation.
http://linked.open...UplatneniVysledku	2010
http://linked.open...iv/tvurceVysledku	Capouchová, I. Hajšlová, J. Papoušková, Ludmila Prokinová, E. Dvořáček, Václav Faměra, O. Pazderů, K. Škeříková, A.
http://linked.open...vavai/riv/typAkce	WRD - Světová
http://linked.open.../riv/zahajeniAkce	2009-01-01 (xsd:date)
http://linked.open...n/vavai/riv/zamer	Udržitelné systémy pěstování zemědělských plodin pro produkci kvalitních a bezpečných potravin, krmiv a surovin
number of pages	6 (xsd:int)
http://purl.org/ne...btex#hasPublisher	Faculty of food technology Osijek, University of osijek, Croatia
https://schema.org/isbn	978-953-7005-21-4
is http://linked.open...avai/riv/vysledek of	Mixolab as a new rheological system for prediction of bread making quality of wheat Mixolab as a new rheological system for prediction of bread making quality of wheat Mixolab as a new rheological system for prediction of bread making quality of wheat

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