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Statements

Subject Item
n2:RIV%2F60461373%3A22330%2F09%3A00022247%21RIV10-MSM-22330___
rdf:type
skos:Concept n18:Vysledek
dcterms:description
Effect of 10% substitute with flour from archaic wheat species (harvests 2006, 2007) on commercial wheat flour properties was observed. The farinograph water absorption was not changed, but extensigraph and alveograph results were affected by dough structure weakening. Spelt fortification caused decrease of the amylograph maximum up to 20%, but diccocum one did not. Wheat bread properties were not affected by any of both archaic wheat species flour addition. Effect of 10% substitute with flour from archaic wheat species (harvests 2006, 2007) on commercial wheat flour properties was observed. The farinograph water absorption was not changed, but extensigraph and alveograph results were affected by dough structure weakening. Spelt fortification caused decrease of the amylograph maximum up to 20%, but diccocum one did not. Wheat bread properties were not affected by any of both archaic wheat species flour addition.
dcterms:title
Changes of rheological behaviour of wheat flour by archaic wheat varieties addition Changes of rheological behaviour of wheat flour by archaic wheat varieties addition
skos:prefLabel
Changes of rheological behaviour of wheat flour by archaic wheat varieties addition Changes of rheological behaviour of wheat flour by archaic wheat varieties addition
skos:notation
RIV/60461373:22330/09:00022247!RIV10-MSM-22330___
n3:aktivita
n9:Z
n3:aktivity
Z(MSM6046137305)
n3:dodaniDat
n5:2010
n3:domaciTvurceVysledku
n6:6927254 n6:6407412
n3:druhVysledku
n19:D
n3:duvernostUdaju
n10:S
n3:entitaPredkladatele
n21:predkladatel
n3:idSjednocenehoVysledku
306705
n3:idVysledku
RIV/60461373:22330/09:00022247
n3:jazykVysledku
n14:eng
n3:klicovaSlova
commercial wheat; spelt; dicoccum wheat; viscoelastic behaviour; baking test
n3:klicoveSlovo
n7:dicoccum%20wheat n7:spelt n7:commercial%20wheat n7:viscoelastic%20behaviour n7:baking%20test
n3:kontrolniKodProRIV
[66BB8299792F]
n3:mistoKonaniAkce
Potsdam
n3:mistoVydani
Postdam
n3:nazevZdroje
Proceedings of 5th International Technical Symposium on Food Processing, Monitoring Technology in Bioprocesses and Food Quality Management
n3:obor
n17:GM
n3:pocetDomacichTvurcuVysledku
2
n3:pocetTvurcuVysledku
2
n3:rokUplatneniVysledku
n5:2009
n3:tvurceVysledku
Švec, Ivan Hrušková, Marie
n3:typAkce
n13:WRD
n3:zahajeniAkce
2009-08-31+02:00
n3:zamer
n12:MSM6046137305
s:numberOfPages
7
n15:hasPublisher
Leibniz - Institut für Agrartechnik
n11:isbn
978-3-00-028811-1
n20:organizacniJednotka
22330