About: The advanced approaches to nutritional and breadmaking quality of wheat, barley and rye flour

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	This work is focused on the characterization and rapid analytical determination of cereal flour quality with regard to nutritional and breadmaking quality. Starch, protein and non-starch polysaccharides are the main components of cereals. The content and quality of proteins and content of damaged starch is important because of the technological quality of flours. The high content of high molecular weight proteins is substantial for bread technology especially, while soluble protein fractions and non-starch polysaccharides are important for nutrition. The set of wheat, barley and rye flours and their blends were analyzed and their properties and their qualitative parameters were determined. Principal component analysis (PCA) was used on Fourier transform-infrared (FT-IR) spectra in the 1200-800 cm-1 wavenumber region and significant correlations of various nutritional and breadmaking parameters were observed. Results showed that the FT-IR spectroscopy and PCA can serve for rapid screening and classification of cereal flour quality. This work is focused on the characterization and rapid analytical determination of cereal flour quality with regard to nutritional and breadmaking quality. Starch, protein and non-starch polysaccharides are the main components of cereals. The content and quality of proteins and content of damaged starch is important because of the technological quality of flours. The high content of high molecular weight proteins is substantial for bread technology especially, while soluble protein fractions and non-starch polysaccharides are important for nutrition. The set of wheat, barley and rye flours and their blends were analyzed and their properties and their qualitative parameters were determined. Principal component analysis (PCA) was used on Fourier transform-infrared (FT-IR) spectra in the 1200-800 cm-1 wavenumber region and significant correlations of various nutritional and breadmaking parameters were observed. Results showed that the FT-IR spectroscopy and PCA can serve for rapid screening and classification of cereal flour quality. (en)
Title	The advanced approaches to nutritional and breadmaking quality of wheat, barley and rye flour The advanced approaches to nutritional and breadmaking quality of wheat, barley and rye flour (en)
skos:prefLabel	The advanced approaches to nutritional and breadmaking quality of wheat, barley and rye flour The advanced approaches to nutritional and breadmaking quality of wheat, barley and rye flour (en)
skos:notation	RIV/60461373:22330/12:43894597!RIV13-MSM-22330___
http://linked.open...avai/predkladatel	Fakulta potravinářské a biochemické technologie
http://linked.open...avai/riv/aktivita	I P
http://linked.open...avai/riv/aktivity	I, P(QI111B053)
http://linked.open...iv/cisloPeriodika	únor
http://linked.open...vai/riv/dodaniDat	2013
http://linked.open...aciTvurceVysledku	Krejčířová, Lucie Sluková, Marcela Velebná, Nikoleta Honců, Iva Budilová, Eva
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	121161
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/12:43894597
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Cereals, flour, quality, FT-IR spectroscopy, PCA. (en)
http://linked.open.../riv/klicoveSlovo	flour FT-IR spectroscopy Cereals PCA. quality
http://linked.open...odStatuVydavatele	US - Spojené státy americké
http://linked.open...ontrolniKodProRIV	[4879480B2E14]
http://linked.open...i/riv/nazevZdroje	Journal of Food Science and Engineering
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	5 (xsd:int)
http://linked.open...cetTvurcuVysledku	5 (xsd:int)
http://linked.open...vavai/riv/projekt	New procedures in utilisation of agricultural products improving food quality, safety, competitiveness and consumer’s nutritional and health benefit.
http://linked.open...UplatneniVysledku	2012
http://linked.open...v/svazekPeriodika	2
http://linked.open...iv/tvurceVysledku	Honců, Iva Krejčířová, Lucie Sluková, Marcela Velebná, Nikoleta Budilová, Eva
issn	2159-5828
number of pages	9 (xsd:int)
http://localhost/t...ganizacniJednotka	22330
is http://linked.open...avai/riv/vysledek of	The advanced approaches to nutritional and breadmaking quality of wheat, barley and rye flour

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