About: The Use of Maturograph and Spring Oven for Determination of Wheat Flour Baking Quality

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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	Quality of 30 commercial and 30 variety wheat flour samples were evaluated by a maturograph and an spring oven and correlation to baking characteristics were computed. The maturograph parameters correlate significantly with the specific bread volume andfinal volume obtained by means of oven spring. All relation to baking test value were found strong Quality of 30 commercial and 30 variety wheat flour samples were evaluated by a maturograph and an spring oven and correlation to baking characteristics were computed. The maturograph parameters correlate significantly with the specific bread volume andfinal volume obtained by means of oven spring. All relation to baking test value were found strong (en)
Title	The Use of Maturograph and Spring Oven for Determination of Wheat Flour Baking Quality The Use of Maturograph and Spring Oven for Determination of Wheat Flour Baking Quality (en)
skos:prefLabel	The Use of Maturograph and Spring Oven for Determination of Wheat Flour Baking Quality The Use of Maturograph and Spring Oven for Determination of Wheat Flour Baking Quality (en)
skos:notation	RIV/60461373:22330/03:00008415!RIV/2004/MSM/223304/N
http://linked.open.../vavai/riv/strany	71-77
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM 223300005)
http://linked.open...iv/cisloPeriodika	2
http://linked.open...vai/riv/dodaniDat	2004
http://linked.open...aciTvurceVysledku	Hrušková, Marie
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	Vysoká škola chemicko-technologická v Praze / Fakulta potravinářské a biochemické technologie
http://linked.open...dnocenehoVysledku	632311
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/03:00008415
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Maturograph; baking quality; oven spring; specific bread volume; (en)
http://linked.open.../riv/klicoveSlovo	Maturograph baking quality specific bread volume oven spring
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[6A514E225F65]
http://linked.open...i/riv/nazevZdroje	Journal of Food Sciences
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	1 (xsd:int)
http://linked.open...cetTvurcuVysledku	2 (xsd:int)
http://linked.open...ocetUcastnikuAkce	0 (xsd:int)
http://linked.open...nichUcastnikuAkce	0 (xsd:int)
http://linked.open...UplatneniVysledku	2003
http://linked.open...v/svazekPeriodika	21
http://linked.open...iv/tvurceVysledku	Hrušková, Marie Skvrnová, J.
http://linked.open...n/vavai/riv/zamer	http://linked.opendata.cz/resource/domain/vavai/zamer/MSM%20223300005
issn	1212-1800
number of pages	70 (xsd:int)
http://localhost/t...ganizacniJednotka	22330

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