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Description
  • Rye grain is important raw material for bread making in middle Europe countries. Development of new indirect traits can be helpful in the breeding programs and can improve the baking quality. Rye varieties (3 standard and 1 tuft) used for evaluation were obtained from maintainers of these one. The Particle Size Index (PSI), hardness by Brabender, mealiness by Light Transflectance Meter, hardness by SKCS 4100 were used as a traits of grain physical traits. These traits were compared with selected technological characters as Volume weight, Nitrogen content in grain and flour, Flour water absorption and mixograph parameters. Statistically significant differences in physical parameters were found among the varieties. The lowest hardness by PSI was detected in cv. Selgo (27percent). Negative correlation was found between mealiness and SKCS hardness (-0.77) nor mealiness and PSI (-0.68). The correlations between physical properties and quality parameters were counted too. (en)
  • Žitné zrno je důležitou surovinou pro výrobu chleba ve střední Evropě. Vývoj nových nepřímých znaků může být využitelné ve šlechtění na vyšší kvalitu produktu. Odrůdy žita (3 standardní a jedno trstnaté) byly použity pro hodnocení. Byly sledovány vybrané fyzikální parametry obilek, které byly porovnány s kvalitativními parametry těchto vzorků
  • Žitné zrno je důležitou surovinou pro výrobu chleba ve střední Evropě. Vývoj nových nepřímých znaků může být využitelné ve šlechtění na vyšší kvalitu produktu. Odrůdy žita (3 standardní a jedno trstnaté) byly použity pro hodnocení. Byly sledovány vybrané fyzikální parametry obilek, které byly porovnány s kvalitativními parametry těchto vzorků (cs)
Title
  • Grain physical properties of different rye varieties (Secale cereale) and baking quality
  • Grain physical properties of different rye varieties (Secale cereale) and baking quality (en)
  • Grain physical properties of different rye varieties (Secale cereale) and baking quality (cs)
skos:prefLabel
  • Grain physical properties of different rye varieties (Secale cereale) and baking quality
  • Grain physical properties of different rye varieties (Secale cereale) and baking quality (en)
  • Grain physical properties of different rye varieties (Secale cereale) and baking quality (cs)
skos:notation
  • RIV/26296080:_____/10:#0000282!RIV11-MSM-26296080
http://linked.open...avai/riv/aktivita
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  • I, Z(MSM2629608001)
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  • 260947
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  • RIV/26296080:_____/10:#0000282
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  • rye, hardness (en)
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http://linked.open...ontrolniKodProRIV
  • [5B87388B1EBC]
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  • Croatia
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  • Croatia
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  • Proceedings of 5th International Congress FLOUR - BREAD'09 and 7th Croatian Congress of Cereal Technologists
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  • Vejražka, Karel
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http://linked.open...n/vavai/riv/zamer
number of pages
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  • University of Osijek
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  • 978-953-7005-21-4
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