. "emmer wheat; quality, storage protein composition"@en . "Moudr\u00FD, Jan" . "Baking quality and protein composition of emmer wheat landraces"@en . . "RIV/60076658:12220/08:00009587!RIV09-MSM-12220___" . "Z(MSM6007665806)" . . . "P\u0161enice dvouzrnka se v minulosti p\u011Bstovala v aridn\u00EDch oblastech. Z\u00E1jem o jej\u00ED vyu\u017Eit\u00ED stoup\u00E1 v d\u016Fsledku vysok\u00E9 jakosti jej\u00EDho zrna. \u010Cl\u00E1nek p\u0159edkl\u00E1d\u00E1 v\u00FDsledky anal\u00FDzy slo\u017Een\u00ED z\u00E1sobn\u00EDch b\u00EDlkovin 6 genetick\u00FDch zdroj\u016F p\u0161enice dvouzrnky. Zaznamen\u00E1n byl vysok\u00FD obsah proteinu v zrnu, jeho kvalita ale nen\u00ED vhodn\u00E1 pro klasick\u00E9 peka\u0159sk\u00E9 zpracov\u00E1n\u00ED. V proteinu hodnocen\u00FDch odr\u016Fd bylo n\u00EDzk\u00E9 zastoupen\u00ED HMW glutenin\u016F (10%), p\u0159evaha LMW glutenin\u016F a gliadin\u016F (70%) a vysok\u00FD obsah rezidu\u00E1ln\u00EDch albumin\u016F a glubulin\u016F (20%). Vysok\u00FD obsah protoplazmatick\u00FDch b\u00EDlkovin p\u0159edur\u010Duje p\u0161enici dvouzrnku jako vhodnou surovinu pro v\u00FDrobu zdrav\u00FDch potravin\u00E1\u0159sk\u00FDch v\u00FDrobk\u016F."@cs . "3"^^ . . "3"^^ . "Latvia" . . "2008-01-01+01:00"^^ . "Peka\u0159sk\u00E1 jakost a slo\u017Een\u00ED proteinu p\u0161enice dvouzrnky"@cs . . "Latvia University of Agriculture" . "[7BAE1CC03316]" . . "Baking quality and protein composition of emmer wheat landraces" . "Emmer wheat, Triticum dicoccum SCHRANK (SCHUEBL), is an old species of cereal which has been traditionally grown in aride areas. The renewed interest in this variety has its origin in favourable quality parametres of emmer wheat grain and a beneficial effect on human organism. This article deals with a study of quality parametres and storage protein composition of 6 varieties of emmer wheat (which have been chosen from the collection of gene bank at the Research institute of Crop Production in Prague-Ruzyn\u011B and in \u010Cesk\u00E9 Bud\u011Bjovice). High crude protein content in grain was proved during the trials. Nevertheless, such a characteristic is not suitable for the classical bakery processing (production of leavened products). The analysed genotypes contain more than 10% of HMW glutenins, approximately 70% of LMW glutenins + gliadins and almost 20% of residual albumins and globulins. Thanks to high share of albumins and globulins, emmer wheat grain is very valuable raw material for the production of healthy d" . . "Konvalina, Petr" . "Peka\u0159sk\u00E1 jakost a slo\u017Een\u00ED proteinu p\u0161enice dvouzrnky"@cs . . "12220" . . "Latvia University of Agriculture" . "Research for rural development" . "1691-4031" . "RIV/60076658:12220/08:00009587" . . . "Emmer wheat, Triticum dicoccum SCHRANK (SCHUEBL), is an old species of cereal which has been traditionally grown in aride areas. The renewed interest in this variety has its origin in favourable quality parametres of emmer wheat grain and a beneficial effect on human organism. This article deals with a study of quality parametres and storage protein composition of 6 varieties of emmer wheat (which have been chosen from the collection of gene bank at the Research institute of Crop Production in Prague-Ruzyn\u011B and in \u010Cesk\u00E9 Bud\u011Bjovice). High crude protein content in grain was proved during the trials. Nevertheless, such a characteristic is not suitable for the classical bakery processing (production of leavened products). The analysed genotypes contain more than 10% of HMW glutenins, approximately 70% of LMW glutenins + gliadins and almost 20% of residual albumins and globulins. Thanks to high share of albumins and globulins, emmer wheat grain is very valuable raw material for the production of healthy d"@en . "Baking quality and protein composition of emmer wheat landraces"@en . . "357544" . . "5"^^ . . . . "Baking quality and protein composition of emmer wheat landraces" .