About: Prediction of wheat baking quality using reomixer analysis of whole-grain meal     Goto   Sponge   NotDistinct   Permalink

An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

AttributesValues
rdf:type
rdfs:seeAlso
Description
  • A 10-gram computerised mixograph-based Reomixer instrument was used to analyse eight bread wheat cultivars. The influence of flour or whole-grain meal and different hydration methods for whole-grain meal on the prediction of baking quality was studied. Using flour/whole-grain meal materials and different hydration methods, several Reomixer parameters were found to correlate with bread-making performance. Regression equations were constructed using statistically significant Reomixer parameters. Whole-grain meal Reomixer analysis under constant hydration of 75% proved to be as comparable a method for bread-making performance evaluation as flour analysis.
  • A 10-gram computerised mixograph-based Reomixer instrument was used to analyse eight bread wheat cultivars. The influence of flour or whole-grain meal and different hydration methods for whole-grain meal on the prediction of baking quality was studied. Using flour/whole-grain meal materials and different hydration methods, several Reomixer parameters were found to correlate with bread-making performance. Regression equations were constructed using statistically significant Reomixer parameters. Whole-grain meal Reomixer analysis under constant hydration of 75% proved to be as comparable a method for bread-making performance evaluation as flour analysis. (en)
Title
  • Prediction of wheat baking quality using reomixer analysis of whole-grain meal
  • Prediction of wheat baking quality using reomixer analysis of whole-grain meal (en)
skos:prefLabel
  • Prediction of wheat baking quality using reomixer analysis of whole-grain meal
  • Prediction of wheat baking quality using reomixer analysis of whole-grain meal (en)
skos:notation
  • RIV/27184145:_____/14:#0000055!RIV15-MZE-27184145
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • I
http://linked.open...iv/cisloPeriodika
  • 2
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
  • 38769
http://linked.open...ai/riv/idVysledku
  • RIV/27184145:_____/14:#0000055
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • bread-making quality; Reomixer; whole-grain meal (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...odStatuVydavatele
  • HU - Maďarsko
http://linked.open...ontrolniKodProRIV
  • [57D54675AE0F]
http://linked.open...i/riv/nazevZdroje
  • Cereal Research Communications
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...UplatneniVysledku
http://linked.open...v/svazekPeriodika
  • 42
http://linked.open...iv/tvurceVysledku
  • Sedláček, Tibor
  • Horčička, Pavel
issn
  • 1788-9170
number of pages
http://bibframe.org/vocab/doi
  • 10.1556/CRC.2013.0062
Faceted Search & Find service v1.16.118 as of Jun 21 2024


Alternative Linked Data Documents: ODE     Content Formats:   [cxml] [csv]     RDF   [text] [turtle] [ld+json] [rdf+json] [rdf+xml]     ODATA   [atom+xml] [odata+json]     Microdata   [microdata+json] [html]    About   
This material is Open Knowledge   W3C Semantic Web Technology [RDF Data] Valid XHTML + RDFa
OpenLink Virtuoso version 07.20.3240 as of Jun 21 2024, on Linux (x86_64-pc-linux-gnu), Single-Server Edition (126 GB total memory, 112 GB memory in use)
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2024 OpenLink Software