About: Modelling of wheat, flour and bread quality parameters

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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	Correlation analysis in set of 281 food wheat samples confirmed known bindings between specific bread volume and flour protein content (r = 0.19) and Zeleny?s test (0.23) and also by activity of amylases (-0.26) (P = 99%). Statistical model confirmed importance of these features and the alveograph ones, too, for bread volume prediction, but the obtained model did not explained features variance in the tested sample set enough (R2adjusted = 0.38). Correlation analysis in set of 281 food wheat samples confirmed known bindings between specific bread volume and flour protein content (r = 0.19) and Zeleny?s test (0.23) and also by activity of amylases (-0.26) (P = 99%). Statistical model confirmed importance of these features and the alveograph ones, too, for bread volume prediction, but the obtained model did not explained features variance in the tested sample set enough (R2adjusted = 0.38). (en)
Title	Modelling of wheat, flour and bread quality parameters Modelling of wheat, flour and bread quality parameters (en)
skos:prefLabel	Modelling of wheat, flour and bread quality parameters Modelling of wheat, flour and bread quality parameters (en)
skos:notation	RIV/60461373:22330/09:00022218!RIV10-MSM-22330___
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM6046137305)
http://linked.open...iv/cisloPeriodika	2(40)
http://linked.open...vai/riv/dodaniDat	2010
http://linked.open...aciTvurceVysledku	Švec, Ivan 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	326883
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/09:00022218
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	wheat quality; correlation analysis; viscoelastic behaviour; baking test, regression model (en)
http://linked.open.../riv/klicoveSlovo	baking test correlation analysis viscoelastic behaviour regression model wheat quality
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[8395E44FDCFC]
http://linked.open...i/riv/nazevZdroje	Scientia Agriculturae Bohemica
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	2 (xsd:int)
http://linked.open...cetTvurcuVysledku	2 (xsd:int)
http://linked.open...UplatneniVysledku	2009
http://linked.open...iv/tvurceVysledku	Hrušková, Marie Švec, Ivan
http://linked.open...n/vavai/riv/zamer	Teoretické základy potravinářských a biochemických technologií
issn	1211-3174
number of pages	9 (xsd:int)
http://localhost/t...ganizacniJednotka	22330
is http://linked.open...avai/riv/vysledek of	Modelling of wheat, flour and bread quality parameters Modelling of wheat, flour and bread quality parameters Modelling of wheat, flour and bread quality parameters Modelling of wheat, flour and bread quality parameters

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