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Statements

Subject Item
n2:RIV%2F00027006%3A_____%2F10%3A00001173%21RIV11-MZE-00027006
rdf:type
skos:Concept n20:Vysledek
dcterms:description
Mixolab is the only device enabling a complete characterization of the flour in a single test on the same device. The aim of our work was to evaluate rheological propeties of 27 wheat flour samples with baking quality affected by different level of Fusarium spp. infestation, indicated by different concentration of mycotoxin deoxynivalenol (DON) and to determine correlations between the mixolab characteristics and other quality parameters of the wheat flour and grain (farinograph, bread volume, Zeleny sedimentation, falling number, crude protein content and wet gluten content in grain dry matter). Mixolab very sensitively distinguished samples with different Fusarium spp. infestation. High correlations between the DON content and main characteristics of mixolab curve were found. Mixolab is the only device enabling a complete characterization of the flour in a single test on the same device. The aim of our work was to evaluate rheological propeties of 27 wheat flour samples with baking quality affected by different level of Fusarium spp. infestation, indicated by different concentration of mycotoxin deoxynivalenol (DON) and to determine correlations between the mixolab characteristics and other quality parameters of the wheat flour and grain (farinograph, bread volume, Zeleny sedimentation, falling number, crude protein content and wet gluten content in grain dry matter). Mixolab very sensitively distinguished samples with different Fusarium spp. infestation. High correlations between the DON content and main characteristics of mixolab curve were found.
dcterms:title
Mixolab as a new rheological system for prediction of bread making quality of wheat Mixolab as a new rheological system for prediction of bread making quality of wheat
skos:prefLabel
Mixolab as a new rheological system for prediction of bread making quality of wheat Mixolab as a new rheological system for prediction of bread making quality of wheat
skos:notation
RIV/00027006:_____/10:00001173!RIV11-MZE-00027006
n3:aktivita
n6:P n6:Z
n3:aktivity
P(2B08049), Z(MZE0002700604)
n3:dodaniDat
n15:2011
n3:domaciTvurceVysledku
n14:4955978 n14:4709519
n3:druhVysledku
n19:D
n3:duvernostUdaju
n13:S
n3:entitaPredkladatele
n17:predkladatel
n3:idSjednocenehoVysledku
271626
n3:idVysledku
RIV/00027006:_____/10:00001173
n3:jazykVysledku
n4:eng
n3:klicovaSlova
mixolab; wheat; bread making quality; rheological evaluation
n3:klicoveSlovo
n8:mixolab n8:wheat n8:rheological%20evaluation n8:bread%20making%20quality
n3:kontrolniKodProRIV
[42ED04B595FA]
n3:mistoKonaniAkce
Opatija
n3:mistoVydani
Osijek, Croatia
n3:nazevZdroje
Proceedings of the 5th international congress Flour-bread ´09
n3:obor
n18:GE
n3:pocetDomacichTvurcuVysledku
2
n3:pocetTvurcuVysledku
8
n3:projekt
n5:2B08049
n3:rokUplatneniVysledku
n15:2010
n3:tvurceVysledku
Papoušková, Ludmila Dvořáček, Václav Pazderů, K. Faměra, O. Capouchová, I. Škeříková, A. Prokinová, E. Hajšlová, J.
n3:typAkce
n11:WRD
n3:zahajeniAkce
2009-01-01+01:00
n3:zamer
n16:MZE0002700604
s:numberOfPages
6
n9:hasPublisher
Faculty of food technology Osijek, University of osijek, Croatia
n21:isbn
978-953-7005-21-4