About: Rheological parameters of white flour and whole flour in modern wheat varieties evaluated by mixolab new profiler system

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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	The aim of this work was to verify the Mixolab rheological system as an effective tool for the baking quality prediction of selected winter wheat varieties registered in the Czech Republic and to characterize relations among rheological parameters measured for white flour and whole flour of identical varieties. The six rheological criteria (Absorption, Mixing, Gluten, Viscosity, Amylase and Retrogradation) with numeral indexes (1-9) were obtained by a new upgraded programme of the Mixolab system (Mixolab Profiler). The other indirect wheat technological characteristics: Zeleny sedimentation, content of crude protein, content of starch, falling number and specific weight were received from ÚKZÚZ. The significant correlations were found between mixolab parameters and standard technological characteristics. The mixolab rheological parameters obtained for both flour categories confirmed mutual similarities with significant correlations within the range of 0.47 to 0.91. The aim of this work was to verify the Mixolab rheological system as an effective tool for the baking quality prediction of selected winter wheat varieties registered in the Czech Republic and to characterize relations among rheological parameters measured for white flour and whole flour of identical varieties. The six rheological criteria (Absorption, Mixing, Gluten, Viscosity, Amylase and Retrogradation) with numeral indexes (1-9) were obtained by a new upgraded programme of the Mixolab system (Mixolab Profiler). The other indirect wheat technological characteristics: Zeleny sedimentation, content of crude protein, content of starch, falling number and specific weight were received from ÚKZÚZ. The significant correlations were found between mixolab parameters and standard technological characteristics. The mixolab rheological parameters obtained for both flour categories confirmed mutual similarities with significant correlations within the range of 0.47 to 0.91. (en)
Title	Rheological parameters of white flour and whole flour in modern wheat varieties evaluated by mixolab new profiler system Rheological parameters of white flour and whole flour in modern wheat varieties evaluated by mixolab new profiler system (en)
skos:prefLabel	Rheological parameters of white flour and whole flour in modern wheat varieties evaluated by mixolab new profiler system Rheological parameters of white flour and whole flour in modern wheat varieties evaluated by mixolab new profiler system (en)
skos:notation	RIV/00027006:_____/10:00001175!RIV11-MZE-00027006
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MZE0002700604)
http://linked.open...vai/riv/dodaniDat	2011
http://linked.open...aciTvurceVysledku	Dvořáček, Václav Papoušková, Ludmila Chrpová, Jana
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	285258
http://linked.open...ai/riv/idVysledku	RIV/00027006:_____/10:00001175
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	mixolab; wheat; white flour; whole flour; baking quality (en)
http://linked.open.../riv/klicoveSlovo	wheat mixolab white flour whole flour baking quality
http://linked.open...ontrolniKodProRIV	[59BBB9FC50C2]
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	3 (xsd:int)
http://linked.open...cetTvurcuVysledku	4 (xsd:int)
http://linked.open...UplatneniVysledku	2010
http://linked.open...iv/tvurceVysledku	Papoušková, Ludmila Chrpová, Jana Dvořáček, Václav Horáková, V.
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	Rheological parameters of white flour and whole flour in modern wheat varieties evaluated by mixolab new profiler system Rheological parameters of white flour and whole flour in modern wheat varieties evaluated by mixolab new profiler system Rheological parameters of white flour and whole flour in modern wheat varieties evaluated by mixolab new profiler system

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