. . "Ro\u010Denka Peka\u0159e a cukr\u00E1\u0159e 2008" . . "16" . "CZ - \u010Cesk\u00E1 republika" . . "Two hundred-fifty variety as well as commercial wheat samples served for study aimed at relations be-tween selected flour analytical and dough&bread technological parameters. The latter (i.e. from fermento-graph, maturograph, oven rise and baking tests) were with P=99% correlated together and also to quality ones (wet gluten and protein contents, Zeleny?s test, Falling Number). Simultaneously influences of wheat variety (quality class), harvest year and planting site on food wheat quality were confirmed."@en . "Jakostn\u00ED profil p\u0161eni\u010Dn\u00E9 mouky sv\u011Btl\u00E9"@cs . . "2"^^ . "3"^^ . . "6"^^ . . . "373688" . . "Jirsa, Ond\u0159ej" . . "RIV/60461373:22330/08:00021044!RIV09-MSM-22330___" . . "Bright wheat flour quality profile"@en . . "RIV/60461373:22330/08:00021044" . "Jakostn\u00ED profil p\u0161eni\u010Dn\u00E9 mouky sv\u011Btl\u00E9" . . . "1213-2411" . "Pro hodnocen\u00ED vztah\u016F mezi vybran\u00FDmi jakostn\u00EDmi znaky p\u0161eni\u010Dn\u00E9 mouky a technologick\u00FDmi charakteris-tikami fermentovan\u00E9ho t\u011Bsta a pe\u010Diva bylo pou\u017Eito cca 250 vzork\u016F mouky z t\u0159\u00ED a\u017E \u010Dty\u0159let\u00FDch soubor\u016F od-r\u016Fd i komer\u010Dn\u00ED p\u0161enice. Technologick\u00E9 znaky t\u011Bsta (fermentografick\u00E9, maturografick\u00E9, OTG) a pe\u010Diva s P=99 % korelovaly vz\u00E1jemn\u011B i se znaky jakostn\u00EDmi (obsah lepku a b\u00EDlkovin, Zelenyho testem a \u010D\u00EDslem poklesu). Byly sou\u010Dasn\u011B potvrzeny vlivy odr\u016Fdy p\u0161enice (jakostn\u00ED t\u0159\u00EDdy), ro\u010Dn\u00EDku i lokality p\u011Bstov\u00E1n\u00ED na kvalitu potravin\u00E1\u0159sk\u00E9 p\u0161enice." . . "Jakostn\u00ED profil p\u0161eni\u010Dn\u00E9 mouky sv\u011Btl\u00E9"@cs . "Z(MSM6046137305)" . "Bright wheat flour quality profile"@en . "1" . . "Pro hodnocen\u00ED vztah\u016F mezi vybran\u00FDmi jakostn\u00EDmi znaky p\u0161eni\u010Dn\u00E9 mouky a technologick\u00FDmi charakteris-tikami fermentovan\u00E9ho t\u011Bsta a pe\u010Diva bylo pou\u017Eito cca 250 vzork\u016F mouky z t\u0159\u00ED a\u017E \u010Dty\u0159let\u00FDch soubor\u016F od-r\u016Fd i komer\u010Dn\u00ED p\u0161enice. Technologick\u00E9 znaky t\u011Bsta (fermentografick\u00E9, maturografick\u00E9, OTG) a pe\u010Diva s P=99 % korelovaly vz\u00E1jemn\u011B i se znaky jakostn\u00EDmi (obsah lepku a b\u00EDlkovin, Zelenyho testem a \u010D\u00EDslem poklesu). Byly sou\u010Dasn\u011B potvrzeny vlivy odr\u016Fdy p\u0161enice (jakostn\u00ED t\u0159\u00EDdy), ro\u010Dn\u00EDku i lokality p\u011Bstov\u00E1n\u00ED na kvalitu potravin\u00E1\u0159sk\u00E9 p\u0161enice."@cs . . "wheat variety, commercial wheat; protein properties, fermented dough, bread; correlation"@en . "22330" . "[CB0F6D8B0B9D]" . . "Hru\u0161kov\u00E1, Marie" . "Jakostn\u00ED profil p\u0161eni\u010Dn\u00E9 mouky sv\u011Btl\u00E9" . "\u0160vec, Ivan" . .