"We evaluated relations between the wheat grain storage protein composition and pharinographic characteristics in a set of winter wheat varieties from different quality groups (E elite, A high-quality, B additional, C others) from different soil-climatic conditions of the Czech Republic. We detected higher percentage of HMW glutenins in varieties from quality groups E and A. Varieties with higher percentage of HMW glutenins had shown better values of pharinographic parameters pre-determining good baking quality. These varieties were characterized by higher pharinographic water absorption, longer time of dough development and stability and also higher yield of bread."@en . "Relations between wheat storage protein composition and rheological properties of dough" . "wheat storage protein composition; rheological properties of dough; wheat quality"@en . . "Capouchov\u00E1, I." . "Z(MSM6046137305)" . "1"^^ . . "978-953-6135-67-7" . . . "Relations between wheat storage protein composition and rheological properties of dough"@en . "Zagreb" . "Krej\u010D\u00ED\u0159ov\u00E1, Lucie" . "Lednice na Morav\u011B" . "3"^^ . "[6A5DB876E264]" . "Proceedings 43rd Croatian and 3rd International Symposium on Agriculture, Opatija,18.-21.2.2008" . . . "Vztah mezi skladbou z\u00E1sobn\u00EDch b\u00EDlkovin a reologick\u00FDmi vlastnostmi t\u011Bsta"@cs . . "RIV/60461373:22330/08:00021205" . . . . "K nejvyyraznejsim rozdilum patri obsah N-latek a mokreho lepku. Vysledky potvrdily, ze u psenice vypestovane ekologickym zpusobem lze jen velmi obtizne dosahnout parametru potravinarske jakosti."@cs . "Vztah mezi skladbou z\u00E1sobn\u00EDch b\u00EDlkovin a reologick\u00FDmi vlastnostmi t\u011Bsta"@cs . "2008-02-18+01:00"^^ . . "22330" . "Faculty of Agriculture University of Zagreb" . "Relations between wheat storage protein composition and rheological properties of dough" . "We evaluated relations between the wheat grain storage protein composition and pharinographic characteristics in a set of winter wheat varieties from different quality groups (E elite, A high-quality, B additional, C others) from different soil-climatic conditions of the Czech Republic. We detected higher percentage of HMW glutenins in varieties from quality groups E and A. Varieties with higher percentage of HMW glutenins had shown better values of pharinographic parameters pre-determining good baking quality. These varieties were characterized by higher pharinographic water absorption, longer time of dough development and stability and also higher yield of bread." . "3"^^ . . . . . "Relations between wheat storage protein composition and rheological properties of dough"@en . "392151" . "Petr, J." . "RIV/60461373:22330/08:00021205!RIV09-MSM-22330___" . .