. "RIV/26296080:_____/10:#0000282!RIV11-MSM-26296080" . . . "260947" . . "I, Z(MSM2629608001)" . "6"^^ . "rye, hardness"@en . . "4"^^ . "Rye grain is important raw material for bread making in middle Europe countries. Development of new indirect traits can be helpful in the breeding programs and can improve the baking quality. Rye varieties (3 standard and 1 tuft) used for evaluation were obtained from maintainers of these one. The Particle Size Index (PSI), hardness by Brabender, mealiness by Light Transflectance Meter, hardness by SKCS 4100 were used as a traits of grain physical traits. These traits were compared with selected technological characters as Volume weight, Nitrogen content in grain and flour, Flour water absorption and mixograph parameters. Statistically significant differences in physical parameters were found among the varieties. The lowest hardness by PSI was detected in cv. Selgo (27percent). Negative correlation was found between mealiness and SKCS hardness (-0.77) nor mealiness and PSI (-0.68). The correlations between physical properties and quality parameters were counted too."@en . "Grain physical properties of different rye varieties (Secale cereale) and baking quality"@cs . . "University of Osijek" . "Croatia" . "Grain physical properties of different rye varieties (Secale cereale) and baking quality"@en . . . "Croatia" . . "1"^^ . . "Vejra\u017Eka, Karel" . "\u017Ditn\u00E9 zrno je d\u016Fle\u017Eitou surovinou pro v\u00FDrobu chleba ve st\u0159edn\u00ED Evrop\u011B. V\u00FDvoj nov\u00FDch nep\u0159\u00EDm\u00FDch znak\u016F m\u016F\u017Ee b\u00FDt vyu\u017Eiteln\u00E9 ve \u0161lecht\u011Bn\u00ED na vy\u0161\u0161\u00ED kvalitu produktu. Odr\u016Fdy \u017Eita (3 standardn\u00ED a jedno trstnat\u00E9) byly pou\u017Eity pro hodnocen\u00ED. Byly sledov\u00E1ny vybran\u00E9 fyzik\u00E1ln\u00ED parametry obilek, kter\u00E9 byly porovn\u00E1ny s kvalitativn\u00EDmi parametry t\u011Bchto vzork\u016F"@cs . "Grain physical properties of different rye varieties (Secale cereale) and baking quality"@cs . "Grain physical properties of different rye varieties (Secale cereale) and baking quality" . . "[5B87388B1EBC]" . "Grain physical properties of different rye varieties (Secale cereale) and baking quality"@en . "Grain physical properties of different rye varieties (Secale cereale) and baking quality" . . . . . "\u017Ditn\u00E9 zrno je d\u016Fle\u017Eitou surovinou pro v\u00FDrobu chleba ve st\u0159edn\u00ED Evrop\u011B. V\u00FDvoj nov\u00FDch nep\u0159\u00EDm\u00FDch znak\u016F m\u016F\u017Ee b\u00FDt vyu\u017Eiteln\u00E9 ve \u0161lecht\u011Bn\u00ED na vy\u0161\u0161\u00ED kvalitu produktu. Odr\u016Fdy \u017Eita (3 standardn\u00ED a jedno trstnat\u00E9) byly pou\u017Eity pro hodnocen\u00ED. Byly sledov\u00E1ny vybran\u00E9 fyzik\u00E1ln\u00ED parametry obilek, kter\u00E9 byly porovn\u00E1ny s kvalitativn\u00EDmi parametry t\u011Bchto vzork\u016F" . "RIV/26296080:_____/10:#0000282" . "Proceedings of 5th International Congress FLOUR - BREAD'09 and 7th Croatian Congress of Cereal Technologists" . "2010-01-01+01:00"^^ . . "978-953-7005-21-4" .