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Statements

Subject Item
n2:RIV%2F62156489%3A43210%2F02%3A00102873%21RIV07-MSM-43210___
rdf:type
skos:Concept n12:Vysledek
dcterms:description
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. 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.
dcterms:title
Vlastnosti pšeničných mouk, granulace a pekařský pokus The properties of winter wheat flour kinds, granulation and baking trial The properties of winter wheat flour kinds, granulation and baking trial
skos:prefLabel
Vlastnosti pšeničných mouk, granulace a pekařský pokus The properties of winter wheat flour kinds, granulation and baking trial The properties of winter wheat flour kinds, granulation and baking trial
skos:notation
RIV/62156489:43210/02:00102873!RIV07-MSM-43210___
n4:strany
287;287
n4:aktivita
n11:Z
n4:aktivity
Z(MSM 432100001)
n4:dodaniDat
n17:2007
n4:domaciTvurceVysledku
n8:3995348 n8:8699119
n4:druhVysledku
n20:D
n4:duvernostUdaju
n13:S
n4:entitaPredkladatele
n7:predkladatel
n4:idSjednocenehoVysledku
660844
n4:idVysledku
RIV/62156489:43210/02:00102873
n4:jazykVysledku
n19:eng
n4:klicovaSlova
Rapid mix test; sieve analysis; wheat flour
n4:klicoveSlovo
n5:Rapid%20mix%20test n5:wheat%20flour n5:sieve%20analysis
n4:kontrolniKodProRIV
[08F7AE233D0A]
n4:mistoVydani
Nitra
n4:nazevZdroje
Pestovanie a využitie obilnín v tre'tom tisícročí
n4:obor
n15:GM
n4:pocetDomacichTvurcuVysledku
2
n4:pocetTvurcuVysledku
2
n4:rokUplatneniVysledku
n17:2002
n4:tvurceVysledku
Kučerová, Jindřiška Šottníková, Viera
n4:zamer
n16:MSM%20432100001
s:numberOfPages
1
n3:hasPublisher
Slovenská poľnohospodárska univerzita v Nitre
n14:isbn
80-7139-091-7
n10:organizacniJednotka
43210