"The effect of microwave (MW) heating on the changes in wet gluten content, Gluten Index, Falling Number and Amylographic characteristics was studied in sprouted wheat grain. Falling Number and Gluten Index increased with increasing absorbed energy during MW heating, whereas gluten content decreased. Amylographic maximum increased due to -amylase inactivation progressively with increasing absorbed energy as well"@en . "Chemical and biochemical changes during microwave treatment of wheat" . "Bubn\u00EDk, Zden\u011Bk" . . "P(OK 325)" . . . "P\u0159\u00EDhoda, Josef" . "The effect of microwave (MW) heating on the changes in wet gluten content, Gluten Index, Falling Number and Amylographic characteristics was studied in sprouted wheat grain. Falling Number and Gluten Index increased with increasing absorbed energy during MW heating, whereas gluten content decreased. Amylographic maximum increased due to -amylase inactivation progressively with increasing absorbed energy as well" . "CZ - \u010Cesk\u00E1 republika" . "640735" . "Byl sledov\u00E1n vliv mikrovlnn\u00E9ho oh\u0159evu na zm\u011Bny obsahu mokr\u00E9ho glutenu, gluten index, \u010D\u00EDslo poklesu a amylografick\u00E9 characteristiky v porostl\u00E9 p\u0161enici. \u010C\u00EDslo poklesu a gluten index rostou se zvy\u0161uj\u00EDc\u00ED se absorbovanou mikrovlnnou energi\u00ED, zat\u00EDmco obsah mokr\u00E9ho glutenu klesal. Amylografick\u00E9 maximum se rovn\u011B\u017E zvy\u0161ovalo s rostouc\u00ED absorbovanou mikrovlnnou energi\u00ED."@cs . . . . . . "Chemick\u00E9 a biochemick\u00E9 zm\u011Bny b\u011Bhem mikrovlnn\u00E9ho o\u0161et\u0159en\u00ED p\u0161enice"@cs . . "Chemical and biochemical changes during microwave treatment of wheat"@en . . . . "RIV/60461373:22330/02:00013229!RIV06-MSM-22330___" . . "Chemical and biochemical changes during microwave treatment of wheat" . "20" . "[7CB8F08A6D35]" . "Kadlec, Pavel" . . . . "74-78" . "RIV/60461373:22330/02:00013229" . . "4"^^ . "3"^^ . "22330" . . "Chemical and biochemical changes during microwave treatment of wheat"@en . "3"^^ . "Czech Journal of Food Science" . "sprouted wheat; microwave treatment; Falling Number; gluten"@en . "Chemick\u00E9 a biochemick\u00E9 zm\u011Bny b\u011Bhem mikrovlnn\u00E9ho o\u0161et\u0159en\u00ED p\u0161enice"@cs . "1212-1800" .