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Statements

Subject Item
n2:RIV%2F60461373%3A22330%2F12%3A43892839%21RIV13-MSM-22330___
rdf:type
skos:Concept n12:Vysledek
dcterms:description
The aim of our work was to assess the possibility of detecting the changes in the baking quality of winter wheat with different levels of Fusarium spp. contamination using a new rheological system Mixolab, and to determine the correlations between the Mixolab characteristics and other quality parameters of wheat flour and grain. The standard technological characteristics (crude protein, Zeleny sedimentation index, wet gluten, falling number), loaf volume, shape features of bread (height and diameter), Mixolab parameters, and mycotoxin deoxynivalenol (DON) content were determined in 3 winter wheat cultivars (Akteur - quality group E - elite; Eurofit - quality group A; Meritto - quality group B) with different levels of Fusarium spp. contamination (8 variants) in two years. Increasing intensity of Fusarium spp. contamination evidently worsened the rheological quality and its negative effects on protein and mainly on the starch part of the grain was obvious in Mixolab curves. High correlations were found between Mixolab characteristics and standard technological parameters, as well as between Mixolab parameters and the main baking criterion loaf volume. The aim of our work was to assess the possibility of detecting the changes in the baking quality of winter wheat with different levels of Fusarium spp. contamination using a new rheological system Mixolab, and to determine the correlations between the Mixolab characteristics and other quality parameters of wheat flour and grain. The standard technological characteristics (crude protein, Zeleny sedimentation index, wet gluten, falling number), loaf volume, shape features of bread (height and diameter), Mixolab parameters, and mycotoxin deoxynivalenol (DON) content were determined in 3 winter wheat cultivars (Akteur - quality group E - elite; Eurofit - quality group A; Meritto - quality group B) with different levels of Fusarium spp. contamination (8 variants) in two years. Increasing intensity of Fusarium spp. contamination evidently worsened the rheological quality and its negative effects on protein and mainly on the starch part of the grain was obvious in Mixolab curves. High correlations were found between Mixolab characteristics and standard technological parameters, as well as between Mixolab parameters and the main baking criterion loaf volume.
dcterms:title
Changes in baking quality of winter wheat with different intensity of fusarium spp. Contamination detected by means of new rheological system mixolab Changes in baking quality of winter wheat with different intensity of fusarium spp. Contamination detected by means of new rheological system mixolab
skos:prefLabel
Changes in baking quality of winter wheat with different intensity of fusarium spp. Contamination detected by means of new rheological system mixolab Changes in baking quality of winter wheat with different intensity of fusarium spp. Contamination detected by means of new rheological system mixolab
skos:notation
RIV/60461373:22330/12:43892839!RIV13-MSM-22330___
n12:predkladatel
n13:orjk%3A22330
n4:aktivita
n11:P n11:Z
n4:aktivity
P(2B08049), Z(MSM6046137305), Z(MZE0002700604)
n4:cisloPeriodika
4
n4:dodaniDat
n8:2013
n4:domaciTvurceVysledku
n14:8580588 n14:7726481
n4:druhVysledku
n6:J
n4:duvernostUdaju
n15:S
n4:entitaPredkladatele
n18:predkladatel
n4:idSjednocenehoVysledku
189805
n4:idVysledku
RIV/60461373:22330/12:43892839
n4:jazykVysledku
n7:eng
n4:klicovaSlova
Mixolab; bread making quality; Fusarium spp.; winter wheat
n4:klicoveSlovo
n5:bread%20making%20quality n5:Mixolab n5:winter%20wheat n5:Fusarium%20spp.
n4:kodStatuVydavatele
CZ - Česká republika
n4:kontrolniKodProRIV
[EC2B7603A020]
n4:nazevZdroje
Czech Journal of Food Sciences
n4:obor
n19:GM
n4:pocetDomacichTvurcuVysledku
2
n4:pocetTvurcuVysledku
8
n4:projekt
n17:2B08049
n4:rokUplatneniVysledku
n8:2012
n4:svazekPeriodika
29
n4:tvurceVysledku
Salava, Jaroslav Capouchová, Ivana Hajšlová, Jana Faměra, Oldřich Papoušková, Ludmila Škeříková, Alena Václavíková, Marta Prokinova, Evženie
n4:wos
000294387800015
n4:zamer
n16:MSM6046137305 n16:MZE0002700604
s:issn
1212-1800
s:numberOfPages
10
n20:organizacniJednotka
22330