. "Jakost p\u0161eni\u010Dn\u00E9 mouky hladk\u00E9 sv\u011Btl\u00E9." . . . "\u0160vec, Ivan" . "1214-6374" . "Characteristics of wheat fine flour"@en . . "Jakost p\u0161eni\u010Dn\u00E9 mouky hladk\u00E9 sv\u011Btl\u00E9."@cs . . "Technological quality of smooth wheat flour (retail samples) produced at six industrial mills (2004-2005) was evaluated by means of analytical and rheological traits and baking test including .description of bread crumb features. Important differences of tested flour parameters needed the changes of production condition for obtainment of comparable bread characteristics. Variability of main traits (protein content, alveograph energy, fermenting gass volume, specific bread volume) was proved by correlation analysis and radar graphs."@en . "RIV/60461373:22330/06:00016469" . "Jakost p\u0161eni\u010Dn\u00E9 mouky hladk\u00E9 sv\u011Btl\u00E9." . . . "Hru\u0161kov\u00E1, Marie" . . . "Jakost p\u0161eni\u010Dn\u00E9 mouky hladk\u00E9 sv\u011Btl\u00E9."@cs . "Z(MSM6046137305)" . "flour wheat; bread; technological quality"@en . "Pr\u016Fmyslov\u011B vyroben\u00E9 p\u0161eni\u010Dn\u00E9 mouky sv\u011Btl\u00E9 v 6 ml\u00FDnech \u010CR z potravin\u00E1\u0159sk\u00E9 p\u0161enice p\u011Bstovan\u00E9 v l\u00E9tech 2004 a 2005 byly hodnoceny analytick\u00FDmi a reologick\u00FDmi metodami v\u010Detn\u011B pokusn\u00E9ho pe\u010Den\u00ED. C\u00EDlem komplexn\u00EDho rozboru bylo posoudit vliv klimatick\u00FDch podm\u00EDnek na hlavn\u00ED technologick\u00E9 znaky mouky, t\u011Bsta a vlastnosti pe\u010Diva. Z 15 z\u00E1kladn\u00EDch charakteristik byly pro diferenciaci kvality rozhoduj\u00EDc\u00ED obsah b\u00EDlkovin, alveografick\u00E1 energie, objem kvasn\u00FDch plyn\u016F a m\u011Brn\u00FD objem pe\u010Diva. Jejich zm\u011Bny vlivem roku v\u00FDroby byly posouzeny korela\u010Dn\u00ED anal\u00FDzou a paprskov\u00FDmi grafy."@cs . "Mlyn\u00E1\u0159sk\u00E9 noviny" . . . "Pr\u016Fmyslov\u011B vyroben\u00E9 p\u0161eni\u010Dn\u00E9 mouky sv\u011Btl\u00E9 v 6 ml\u00FDnech \u010CR z potravin\u00E1\u0159sk\u00E9 p\u0161enice p\u011Bstovan\u00E9 v l\u00E9tech 2004 a 2005 byly hodnoceny analytick\u00FDmi a reologick\u00FDmi metodami v\u010Detn\u011B pokusn\u00E9ho pe\u010Den\u00ED. C\u00EDlem komplexn\u00EDho rozboru bylo posoudit vliv klimatick\u00FDch podm\u00EDnek na hlavn\u00ED technologick\u00E9 znaky mouky, t\u011Bsta a vlastnosti pe\u010Diva. Z 15 z\u00E1kladn\u00EDch charakteristik byly pro diferenciaci kvality rozhoduj\u00EDc\u00ED obsah b\u00EDlkovin, alveografick\u00E1 energie, objem kvasn\u00FDch plyn\u016F a m\u011Brn\u00FD objem pe\u010Diva. Jejich zm\u011Bny vlivem roku v\u00FDroby byly posouzeny korela\u010Dn\u00ED anal\u00FDzou a paprskov\u00FDmi grafy." . "Characteristics of wheat fine flour"@en . "11-14" . "2"^^ . "480720" . "3"^^ . . "[3060A47A9527]" . "XVII" . "3/4" . "22330" . . "CZ - \u010Cesk\u00E1 republika" . . . . "RIV/60461373:22330/06:00016469!RIV07-MSM-22330___" . "Jirsa, Ond\u0159ej" . "4"^^ .