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  • Fraction parts were evaluated by sieve analysis on sieves with parameters 162 and 257 mikrometer, which were selected for very refined flour kinds granulation. With before written preress, the rheological flour properties were observerd and evaluated by valorigraph in the some time. Experimental baking was carried out by the modified method of RMT (Rapid Mix Test). Every specimen measurement was carried out 2 hours after baking. The Volume density (for grams) of flour was counted of the measurements are described by mean of average. Sensorical analysis, and also product volume was being comparisible in setting group of wheat flour kinds. The samples 2 and 13 appeared as the best concerning volume densities.
  • Fraction parts were evaluated by sieve analysis on sieves with parameters 162 and 257 mikrometer, which were selected for very refined flour kinds granulation. With before written preress, the rheological flour properties were observerd and evaluated by valorigraph in the some time. Experimental baking was carried out by the modified method of RMT (Rapid Mix Test). Every specimen measurement was carried out 2 hours after baking. The Volume density (for grams) of flour was counted of the measurements are described by mean of average. Sensorical analysis, and also product volume was being comparisible in setting group of wheat flour kinds. The samples 2 and 13 appeared as the best concerning volume densities. (en)
  • Sítovou analýzou byly vyhodnoceny podíly na sítech 162 a 257 mikrometrů,určené pro granulaci hladkých mouk.Současně byly reologické vlastnosti mouky sledovány a vyhodnoceny na valorigrafu. Pokusné pečení bylo provedeno modifikovanou metodou RMT. Hmotnost a objem pečiva bylo provedeno dvě hodiny po upečení.Z těchto hodnot byl vypočítán měrný objem na 100 g mouky a výsledky měření jsou uvedeny průměrnými hodnotami,rozsah (min.a max.) a jejich rozložením popsaným směrodatnou odchylkou a variačním koeficientem. Senzorická a sítová analýza a rovněž i průměrný objem výrobku byl v souboru pšeničních mouk srovnatelný. Vzorek č. 2 a 13.se jevil objemově jako nejlepší. (cs)
Title
  • The properties of winter wheat flour kinds, granulation and baking trial
  • The properties of winter wheat flour kinds, granulation and baking trial (en)
  • Vlastnosti pšeničných mouk, granulace a pekařský pokus (cs)
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  • The properties of winter wheat flour kinds, granulation and baking trial
  • The properties of winter wheat flour kinds, granulation and baking trial (en)
  • Vlastnosti pšeničných mouk, granulace a pekařský pokus (cs)
skos:notation
  • RIV/62156489:43210/02:00102873!RIV07-MSM-43210___
http://linked.open.../vavai/riv/strany
  • 287;287
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  • 660844
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  • RIV/62156489:43210/02:00102873
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  • Rapid mix test; sieve analysis; wheat flour (en)
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  • [08F7AE233D0A]
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  • Nitra
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  • Pestovanie a využitie obilnín v tre'tom tisícročí
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  • Kučerová, Jindřiška
  • Šottníková, Viera
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number of pages
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  • Slovenská poľnohospodárska univerzita v Nitre
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  • 80-7139-091-7
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  • 43210
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