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| Description
| - Bakery characteristics of wheat dough and the final product and their predictability by NIR technique was investigated using 231 variety and commercial wheat samples (crop years 2003-2005). The behaviour of doughs was assessed with Brabender maturograph and OTG (Germany), the final product quality was evaluated by the baking test and image analysis. NIR spectra of flours were acquired on a NIRSystem 6500 spectrometer. Calibration equations for the selected rheological characteristics were computed by WINISI II using mPLS regression. The quality of prediction was evaluated by means of coefficients of correlation between measured and predicted values from cross and independent validation. A statistically significant dependence (with probability higher than 99%) was found with all rheological characteristics. The standard errors of cross-validation were achieved as follows: dough elasticity 16 BU, bread volume (11 min) 58 BU, specific loaf volume 34 ccm/100 g, bread cut area 2.6 sq. cm, penetration 4.1 m
- Bakery characteristics of wheat dough and the final product and their predictability by NIR technique was investigated using 231 variety and commercial wheat samples (crop years 2003-2005). The behaviour of doughs was assessed with Brabender maturograph and OTG (Germany), the final product quality was evaluated by the baking test and image analysis. NIR spectra of flours were acquired on a NIRSystem 6500 spectrometer. Calibration equations for the selected rheological characteristics were computed by WINISI II using mPLS regression. The quality of prediction was evaluated by means of coefficients of correlation between measured and predicted values from cross and independent validation. A statistically significant dependence (with probability higher than 99%) was found with all rheological characteristics. The standard errors of cross-validation were achieved as follows: dough elasticity 16 BU, bread volume (11 min) 58 BU, specific loaf volume 34 ccm/100 g, bread cut area 2.6 sq. cm, penetration 4.1 m (en)
- Možnost predikce pekařské kvality NIR technikou na základě znaků těsta a pokusného pekařského výrobku byla provedena v souboru 231 odrůd a vzorků komerční pšenice (ročníky sklizně 2003-2005). NIR spektra mouk byla získána pomocí spektrometru NIRSystem 6500, kalibrační rovnice vybraných reologických parametrů byly vypočteny mPLS regresí v programu WINISI II. Statisticky významné (P > 99 %) závislosti byly získány pro všechny reologické znaky. Směrodatné odchylky cross-validace byly 16 MU pro odpor těsta, 58 OJ pro OTG objem pečiva, 34 cm3/100 g pro měrný objem pečiva, 2,6 cm2 pro plochu řezu pečivem, 4,1 mm pro penetraci střídy, 0,4 mm2 pro průměrnou plochu póru a 7,4 pro počet pórů na cm2. (cs)
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| Title
| - Prediction of Technological Parameters and Bread Quality by NIR Analysis of Wheat Flour
- Vyhodnocení znaků pečiva pomocí NIR analýzy (cs)
- Prediction of Technological Parameters and Bread Quality by NIR Analysis of Wheat Flour (en)
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| skos:prefLabel
| - Prediction of Technological Parameters and Bread Quality by NIR Analysis of Wheat Flour
- Vyhodnocení znaků pečiva pomocí NIR analýzy (cs)
- Prediction of Technological Parameters and Bread Quality by NIR Analysis of Wheat Flour (en)
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| skos:notation
| - RIV/60461373:22330/07:00019054!RIV08-MSM-22330___
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| http://linked.open.../vavai/riv/strany
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| http://linked.open...avai/riv/aktivita
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| http://linked.open...avai/riv/aktivity
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| http://linked.open...iv/cisloPeriodika
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| http://linked.open...vai/riv/dodaniDat
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| http://linked.open...aciTvurceVysledku
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| http://linked.open.../riv/druhVysledku
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| http://linked.open...iv/duvernostUdaju
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| http://linked.open...titaPredkladatele
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| http://linked.open...dnocenehoVysledku
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| http://linked.open...ai/riv/idVysledku
| - RIV/60461373:22330/07:00019054
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| http://linked.open...riv/jazykVysledku
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| http://linked.open.../riv/klicovaSlova
| - NIR spectroscopy; wheat flour dough; maturograph; OTG; prediction (en)
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| http://linked.open.../riv/klicoveSlovo
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| http://linked.open...odStatuVydavatele
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| http://linked.open...ontrolniKodProRIV
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| http://linked.open...i/riv/nazevZdroje
| - Czech Journal of Food Science
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| http://linked.open...in/vavai/riv/obor
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| http://linked.open...ichTvurcuVysledku
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| http://linked.open...cetTvurcuVysledku
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| http://linked.open...UplatneniVysledku
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| http://linked.open...v/svazekPeriodika
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| http://linked.open...iv/tvurceVysledku
| - Hrušková, Marie
- Švec, Ivan
- Jirsa, Ondřej
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| http://linked.open...n/vavai/riv/zamer
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| issn
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| number of pages
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| http://localhost/t...ganizacniJednotka
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| is http://linked.open...avai/riv/vysledek
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