About: Solvent retention capacity for different wheat and flour evaluation

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	The baking quality in the sets of both commercial and variety wheat samples (80 and 18 items) and wheat composite flour (standard and 25 blends) was evaluated in terms of the Solvent retention capacity method (AACC 56-11). Com - posites were prepared from a commercial fine wheat flour and commercial bio-wholemeal flour prepared by milling of common wheat, rye, oat, barleys and corn at substitution levels of 10, 20, 30, 40, and 50%. The commercial wheat quality testing ANOVA revealed the major effect of the sample tested form; the data measured for grain and flour proved to be correlated. Besides, the harvest year affected the baking quality to a greater degree than the growing locality. Within the variety wheat set, the harvest year factor dominated over that of the wheat cultivar one with the exception of the sodium carbonate retention capacity. In the case of the wheat flour substitution by bio-cereal flour types, the added amount of the alternative flour supported only the quantitative change caused by the incorporated cereal in all four retention capacities. The baking quality in the sets of both commercial and variety wheat samples (80 and 18 items) and wheat composite flour (standard and 25 blends) was evaluated in terms of the Solvent retention capacity method (AACC 56-11). Com - posites were prepared from a commercial fine wheat flour and commercial bio-wholemeal flour prepared by milling of common wheat, rye, oat, barleys and corn at substitution levels of 10, 20, 30, 40, and 50%. The commercial wheat quality testing ANOVA revealed the major effect of the sample tested form; the data measured for grain and flour proved to be correlated. Besides, the harvest year affected the baking quality to a greater degree than the growing locality. Within the variety wheat set, the harvest year factor dominated over that of the wheat cultivar one with the exception of the sodium carbonate retention capacity. In the case of the wheat flour substitution by bio-cereal flour types, the added amount of the alternative flour supported only the quantitative change caused by the incorporated cereal in all four retention capacities. (en)
Title	Solvent retention capacity for different wheat and flour evaluation Solvent retention capacity for different wheat and flour evaluation (en)
skos:prefLabel	Solvent retention capacity for different wheat and flour evaluation Solvent retention capacity for different wheat and flour evaluation (en)
skos:notation	RIV/60461373:22810/12:43894672!RIV13-MSM-22810___
http://linked.open...avai/predkladatel	Rektorát
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM6046137305)
http://linked.open...iv/cisloPeriodika	5
http://linked.open...vai/riv/dodaniDat	2013
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 / Rektorát
http://linked.open...dnocenehoVysledku	169161
http://linked.open...ai/riv/idVysledku	RIV/60461373:22810/12:43894672
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Tukey's test; SRC; composite flour; wheat variety; commercial wheat (en)
http://linked.open.../riv/klicoveSlovo	wheat variety SRC Tukey's test commercial wheat composite flour
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[F14E86720B56]
http://linked.open...i/riv/nazevZdroje	Czech Journal of Food Sciences
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	1 (xsd:int)
http://linked.open...cetTvurcuVysledku	4 (xsd:int)
http://linked.open...UplatneniVysledku	2012
http://linked.open...v/svazekPeriodika	30
http://linked.open...iv/tvurceVysledku	Hrušková, Marie Hofmanová, Taťána Karas, Jan Švec, Ivan
http://linked.open...ain/vavai/riv/wos	000307490900005
http://linked.open...n/vavai/riv/zamer	Teoretické základy potravinářských a biochemických technologií
issn	1212-1800
number of pages	9 (xsd:int)
http://localhost/t...ganizacniJednotka	22810
is http://linked.open...avai/riv/vysledek of	Solvent retention capacity for different wheat and flour evaluation

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