About: Discrimination of Czech wheat varieties according to their bread-baking quality by NIR spectroscopy

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About: Discrimination of Czech wheat varieties according to their bread-baking quality by NIR spectroscopy Goto Sponge NotDistinct Permalink

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Spektrální data mouk společně se vybranými znaky zrna a parametry pekařské jakosti byly použity pro odlišení jakostních tříd E, A, B a C, do kterých jsou odrůdy pšenice v ČR zařazovány. Statistický model byl vypracován metodou diskriminační analýzy, jeho přesnost dosáhla 77.1%. Nejspolehlivěji byly identifikovány vzorky ze tříd E a C, tedy nejvyšší pekařské a nepotravinářské jakosti. Pšenice běžné pekařské kvality (třídy A, B) byly identifikovány s menší spolehlivostí. (cs) A discrimination analysis model was developed for distinguishing four bread-making categories (E, A, B, C) of wheat varieties according to the Czech classification system by NIR spectroscopy. Principal component analysis was applied to reduce the number of spectral data point (1050 readings). Grain technological quality was described by four traits, baking one by the further four parameters. Discrimination ability of the calibration model achieved a success of 77.1%. The results have shown the model to be able to identify flour samples of high bread making quality (class E) or non-bread-making wheats (class C). Further, it was apparently less able to reliably identify samples of common bread-baking quality (classes A and B). A discrimination analysis model was developed for distinguishing four bread-making categories (E, A, B, C) of wheat varieties according to the Czech classification system by NIR spectroscopy. Principal component analysis was applied to reduce the number of spectral data point (1050 readings). Grain technological quality was described by four traits, baking one by the further four parameters. Discrimination ability of the calibration model achieved a success of 77.1%. The results have shown the model to be able to identify flour samples of high bread making quality (class E) or non-bread-making wheats (class C). Further, it was apparently less able to reliably identify samples of common bread-baking quality (classes A and B). (en)
Title	Discrimination of Czech wheat varieties according to their bread-baking quality by NIR spectroscopy Discrimination of Czech wheat varieties according to their bread-baking quality by NIR spectroscopy (en) Discrimination of Czech wheat varieties according to their bread-baking quality by NIR spectroscopy (cs)
skos:prefLabel	Discrimination of Czech wheat varieties according to their bread-baking quality by NIR spectroscopy Discrimination of Czech wheat varieties according to their bread-baking quality by NIR spectroscopy (en) Discrimination of Czech wheat varieties according to their bread-baking quality by NIR spectroscopy (cs)
skos:notation	RIV/60461373:22330/07:00019055!RIV08-MSM-22330___
http://linked.open.../vavai/riv/strany	150-154
http://linked.open...avai/riv/aktivita	S Z
http://linked.open...avai/riv/aktivity	S, Z(MSM6046137305)
http://linked.open...iv/cisloPeriodika	3
http://linked.open...vai/riv/dodaniDat	2008
http://linked.open...aciTvurceVysledku	Švec, Ivan Hrušková, Marie Suchánek, Miloslav
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	417499
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/07:00019055
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	NIR spectroscopy; wheat class; wheat quality prediction, discriminant analysis (en)
http://linked.open.../riv/klicoveSlovo	discriminant analysis NIR spectroscopy wheat class wheat quality prediction
http://linked.open...odStatuVydavatele	DE - Spolková republika Německo
http://linked.open...ontrolniKodProRIV	[56D7737AA860]
http://linked.open...i/riv/nazevZdroje	Getreidetechnologie
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	3 (xsd:int)
http://linked.open...cetTvurcuVysledku	4 (xsd:int)
http://linked.open...UplatneniVysledku	2007
http://linked.open...v/svazekPeriodika	61
http://linked.open...iv/tvurceVysledku	Hrušková, Marie Švec, Ivan Jirsa, Ondřej Suchánek, Miloslav
http://linked.open...n/vavai/riv/zamer	Teoretické základy potravinářských a biochemických technologií
issn	0367-4177
number of pages	5 (xsd:int)
http://localhost/t...ganizacniJednotka	22330
is http://linked.open...avai/riv/vysledek of	Discrimination of Czech wheat varieties according to their bread-baking quality by NIR spectroscopy Discrimination of Czech wheat varieties according to their bread-baking quality by NIR spectroscopy Discrimination of Czech wheat varieties according to their bread-baking quality by NIR spectroscopy

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