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Statements

Subject Item
n2:RIV%2F62156489%3A43210%2F08%3A00121912%21RIV09-MSM-43210___
rdf:type
n11:Vysledek skos:Concept
dcterms:description
Byl zjišťován vliv osmi zlepšujících přípravků na vlastnosti pšeničné mouky (T 530), reologické vlastnosti těsta a standardní pekařský pokus.Všechny přípravky zvyšovaly specifický objem (P < 0.01)a neměly žádný negativní vliv na jejich senzorickou kvalitu. The effect of eight bread improvers on the properties of wheat flour (type T 530), rheological behaviour of dough and standard baking test (RMT) has been studied. Standard analytical parameters, Falling Number, Zeleny sedimentation value, rheological properties of dough by alveoconsistograph were determined. Standard baking test was used for the characterisation of flour and dough. All bread improvers significant by (P < 0.01) decreased Falling Number. In some cases decrease of dough extensibility and increases of its elasticity. Was observed the improvers except Lactomalz significantly (P < 0.01) influenced deformation energy, Alveograph ratio (P/L) except Perfect 2000 and Premiumback M where was significant (P < 0.05) and only S500 Acti -- Plus was insignificant. All the improvers increased value of specific bread volume of products (P < 0.01) and did not have any adverse effect on their sensory quality. The effect of eight bread improvers on the properties of wheat flour (type T 530), rheological behaviour of dough and standard baking test (RMT) has been studied. Standard analytical parameters, Falling Number, Zeleny sedimentation value, rheological properties of dough by alveoconsistograph were determined. Standard baking test was used for the characterisation of flour and dough. All bread improvers significant by (P < 0.01) decreased Falling Number. In some cases decrease of dough extensibility and increases of its elasticity. Was observed the improvers except Lactomalz significantly (P < 0.01) influenced deformation energy, Alveograph ratio (P/L) except Perfect 2000 and Premiumback M where was significant (P < 0.05) and only S500 Acti -- Plus was insignificant. All the improvers increased value of specific bread volume of products (P < 0.01) and did not have any adverse effect on their sensory quality.
dcterms:title
Vliv zlepšovacích přípravků na pekařskou jakost pšeničné mouky Influence of bread improvers on the quality of wheat flour and bakery products Influence of bread improvers on the quality of wheat flour and bakery products
skos:prefLabel
Influence of bread improvers on the quality of wheat flour and bakery products Influence of bread improvers on the quality of wheat flour and bakery products Vliv zlepšovacích přípravků na pekařskou jakost pšeničné mouky
skos:notation
RIV/62156489:43210/08:00121912!RIV09-MSM-43210___
n3:aktivita
n9:Z
n3:aktivity
Z(MSM 432100001)
n3:cisloPeriodika
1
n3:dodaniDat
n13:2009
n3:domaciTvurceVysledku
n18:3995348
n3:druhVysledku
n16:J
n3:duvernostUdaju
n14:S
n3:entitaPredkladatele
n8:predkladatel
n3:idSjednocenehoVysledku
372047
n3:idVysledku
RIV/62156489:43210/08:00121912
n3:jazykVysledku
n17:eng
n3:klicovaSlova
alveoconsistograph; bread improvers; wheat flour; baking test
n3:klicoveSlovo
n5:bread%20improvers n5:alveoconsistograph n5:wheat%20flour n5:baking%20test
n3:kodStatuVydavatele
DE - Spolková republika Německo
n3:kontrolniKodProRIV
[41DC58D37B10]
n3:nazevZdroje
Getreidetechnologie : die Zeitschrift für Getreide, Mehl, Brot, Teigwaren, Cerealien und Technik
n3:obor
n4:GM
n3:pocetDomacichTvurcuVysledku
1
n3:pocetTvurcuVysledku
1
n3:rokUplatneniVysledku
n13:2008
n3:svazekPeriodika
62
n3:tvurceVysledku
Kučerová, Jindřiška
n3:zamer
n15:MSM%20432100001
s:issn
0367-4177
s:numberOfPages
10
n10:organizacniJednotka
43210