About: Baking quality and high molecular weight glutenin subunit composition of emmer wheat, old and new varieties of bread wheat

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About: Baking quality and high molecular weight glutenin subunit composition of emmer wheat, old and new varieties of bread wheat Goto Sponge NotDistinct Permalink

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	The particular parameters of emmer wheat baking quality were studied and evaluated in two different localities in 2007, 2008 and 2010. The research was carried out with six landraces of the emmer wheat, in comparison with old and modern varieties of bread wheat. HMW glutenin subunits were analysed and characterised as well. The emmer wheat had a high proportion of crude protein in grain (16,05 - 19,00 %). On the other hand, tha landraces reached lower values of the usual indicators of baking quality, such as gluten index and Zeleny sedimentation test. HMW glutenin subunits characteristics alo confirmed the unsuitability of emmer wheat for the baking industry. The particular parameters of emmer wheat baking quality were studied and evaluated in two different localities in 2007, 2008 and 2010. The research was carried out with six landraces of the emmer wheat, in comparison with old and modern varieties of bread wheat. HMW glutenin subunits were analysed and characterised as well. The emmer wheat had a high proportion of crude protein in grain (16,05 - 19,00 %). On the other hand, tha landraces reached lower values of the usual indicators of baking quality, such as gluten index and Zeleny sedimentation test. HMW glutenin subunits characteristics alo confirmed the unsuitability of emmer wheat for the baking industry. (en)
Title	Baking quality and high molecular weight glutenin subunit composition of emmer wheat, old and new varieties of bread wheat Baking quality and high molecular weight glutenin subunit composition of emmer wheat, old and new varieties of bread wheat (en)
skos:prefLabel	Baking quality and high molecular weight glutenin subunit composition of emmer wheat, old and new varieties of bread wheat Baking quality and high molecular weight glutenin subunit composition of emmer wheat, old and new varieties of bread wheat (en)
skos:notation	RIV/60460709:41210/13:62049!RIV15-MZE-41210___
http://linked.open...avai/riv/aktivita	P S
http://linked.open...avai/riv/aktivity	P(QI111B154), P(QJ1310072), S
http://linked.open...iv/cisloPeriodika	1
http://linked.open...vai/riv/dodaniDat	2015
http://linked.open...aciTvurceVysledku	Capouchová, I.
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Česká zemědělská univerzita v Praze / Fakulta agrobiologie, potravinových a přírodních zdrojů
http://linked.open...dnocenehoVysledku	62825
http://linked.open...ai/riv/idVysledku	RIV/60460709:41210/13:62049
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	emmer wheat, bread wheat, landraces, baking quality, HMW glutenin subunits (en)
http://linked.open.../riv/klicoveSlovo	HMW glutenin subunits emmer wheat landraces bread wheat baking quality
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[904CD50ABDF2]
http://linked.open...i/riv/nazevZdroje	Romanian Agricultural Research
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	1 (xsd:int)
http://linked.open...cetTvurcuVysledku	5 (xsd:int)
http://linked.open...vavai/riv/projekt	Utilisation of participatory breeding system in the research and breeding of wheat cultivars suitable for organic cultivation Safety of cereals bioproducts in light of occurence of Alternaria and Fusarium mycotoxins.
http://linked.open...UplatneniVysledku	2013
http://linked.open...v/svazekPeriodika	30
http://linked.open...iv/tvurceVysledku	Bradová, Jana Capouchová, Ivana Konvalina, Petr Moudrý, Jan Stehno, Zdeněk
http://linked.open...ain/vavai/riv/wos	000332593300011
issn	1222-4227
number of pages	7 (xsd:int)
http://localhost/t...ganizacniJednotka	41210

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