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Statements

Subject Item
n2:RIV%2F60461373%3A22330%2F10%3A00024108%21RIV11-MSM-22330___
rdf:type
skos:Concept n12:Vysledek
dcterms:description
Winter wheat varieties (crop years 2002?2005) quality was higher in 2002?2003 than 2004?2005 ? bread volumes were 348 and 365 cm3 100 g-1 vs. 323 and 295 cm3 100 g-1, respectively. Crops 2004 and 2005 affected wheat baking quality similarly (e.g. in 2005, mean cell areas 1.564 and 1.338 mm2 for wheat varieties and commercial samples, respectively). Fortification of two commercial flours (crops 2006 and 2007) by non-traditional cereals as 10% substitute shown, that bread profile was affected more by archaic wheat species than by barley and millet substitution. Winter wheat varieties (crop years 2002?2005) quality was higher in 2002?2003 than 2004?2005 ? bread volumes were 348 and 365 cm3 100 g-1 vs. 323 and 295 cm3 100 g-1, respectively. Crops 2004 and 2005 affected wheat baking quality similarly (e.g. in 2005, mean cell areas 1.564 and 1.338 mm2 for wheat varieties and commercial samples, respectively). Fortification of two commercial flours (crops 2006 and 2007) by non-traditional cereals as 10% substitute shown, that bread profile was affected more by archaic wheat species than by barley and millet substitution.
dcterms:title
Evaluation of the bread features Evaluation of the bread features
skos:prefLabel
Evaluation of the bread features Evaluation of the bread features
skos:notation
RIV/60461373:22330/10:00024108!RIV11-MSM-22330___
n3:aktivita
n15:Z
n3:aktivity
Z(MSM6046137305)
n3:cisloPeriodika
4
n3:dodaniDat
n9:2011
n3:domaciTvurceVysledku
n4:6927254 n4:6407412
n3:druhVysledku
n18:J
n3:duvernostUdaju
n14:S
n3:entitaPredkladatele
n13:predkladatel
n3:idSjednocenehoVysledku
257906
n3:idVysledku
RIV/60461373:22330/10:00024108
n3:jazykVysledku
n17:eng
n3:klicovaSlova
food wheat quality, baking test, bread volume; fortification; image analysis; ANOVA
n3:klicoveSlovo
n8:ANOVA n8:fortification n8:image%20analysis n8:food%20wheat%20quality n8:bread%20volume n8:baking%20test
n3:kodStatuVydavatele
BE - Belgické království
n3:kontrolniKodProRIV
[F8A21D13A446]
n3:nazevZdroje
Journal of Food Engineering
n3:obor
n10:GM
n3:pocetDomacichTvurcuVysledku
2
n3:pocetTvurcuVysledku
2
n3:rokUplatneniVysledku
n9:2010
n3:svazekPeriodika
99
n3:tvurceVysledku
Švec, Ivan Hrušková, Marie
n3:wos
000278578200016
n3:zamer
n11:MSM6046137305
s:issn
0260-8774
s:numberOfPages
6
n16:organizacniJednotka
22330