"At one-time test in commercial mill, samples of wheat, 14 millstreams (breaking and reduction) and two final products (bright and bread flour) were collected. Technological quality was evaluated in the complex of analytical features (including retention capacity, RK), rheological tests (non- and fermented dough) and baking test. In order of 14 breaking and reduction streams, technological quality firstly increased and then decreased including baking test results. Correlation analysis proved significant relations between farinograph water absorption and all four RK?s."@en . "P\u0159i stop-zkou\u0161ce byly z\u00A0pr\u016Fmyslov\u00E9m ml\u00FDn\u011B odebr\u00E1ny vzorky p\u0161enice, 14 pas\u00E1\u017E\u00ED (\u0161rotov\u00E9, vym\u00EDlac\u00ED, lu\u0161tic\u00ED) a dvou fin\u00E1ln\u00EDch mouk (T530, T1000). Technologick\u00E1 kvalita byla hodnocena komplexn\u011B analytick\u00FDmi znaky v\u010Den\u011B reten\u010Dn\u00ED kapacity (RK), reologick\u00FDmi testy (nefermentovan\u00E9 a fermentovan\u00E9 t\u011Bsto) a peka\u0159sk\u00FDm pokusem. Ve sledu \u0161rotov\u00FDch, vym\u00EDlac\u00EDch a lu\u0161tic\u00EDch chod\u016F technologick\u00E1 kvalita nejprve nar\u016Fstala a od vym\u00EDlac\u00EDch klesala v\u010Detn\u011B v\u00FDsledk\u016F peka\u0159sk\u00E9ho pokusu. Korela\u010Dn\u00ED anal\u00FDza prok\u00E1zala v\u00FDznamnou vazbu mezi farinografickou vaznost\u00ED a v\u0161emi 4 hodnotami RK." . "Reten\u010Dn\u00ED kapacita komer\u010Dn\u00EDch ml\u00FDnsk\u00FDch meziprodukt\u016F a v\u00FDrobk\u016F" . . . "P\u0159i stop-zkou\u0161ce byly z\u00A0pr\u016Fmyslov\u00E9m ml\u00FDn\u011B odebr\u00E1ny vzorky p\u0161enice, 14 pas\u00E1\u017E\u00ED (\u0161rotov\u00E9, vym\u00EDlac\u00ED, lu\u0161tic\u00ED) a dvou fin\u00E1ln\u00EDch mouk (T530, T1000). Technologick\u00E1 kvalita byla hodnocena komplexn\u011B analytick\u00FDmi znaky v\u010Den\u011B reten\u010Dn\u00ED kapacity (RK), reologick\u00FDmi testy (nefermentovan\u00E9 a fermentovan\u00E9 t\u011Bsto) a peka\u0159sk\u00FDm pokusem. Ve sledu \u0161rotov\u00FDch, vym\u00EDlac\u00EDch a lu\u0161tic\u00EDch chod\u016F technologick\u00E1 kvalita nejprve nar\u016Fstala a od vym\u00EDlac\u00EDch klesala v\u010Detn\u011B v\u00FDsledk\u016F peka\u0159sk\u00E9ho pokusu. Korela\u010Dn\u00ED anal\u00FDza prok\u00E1zala v\u00FDznamnou vazbu mezi farinografickou vaznost\u00ED a v\u0161emi 4 hodnotami RK."@cs . "285093" . "2010-01-01+01:00"^^ . "Z(MSM6046137305)" . . . "978-80-904594-3-4" . "Karas, J." . . . . . "\u0160vec, Ivan" . "2"^^ . . . . "3"^^ . "Retention capacity of commercial mill semi-finished products and products"@en . "RIV/60461373:22330/10:00024443!RIV11-MSM-22330___" . . "Retention capacity of commercial mill semi-finished products and products"@en . "Reten\u010Dn\u00ED kapacita komer\u010Dn\u00EDch ml\u00FDnsk\u00FDch meziprodukt\u016F a v\u00FDrobk\u016F"@cs . "Hru\u0161kov\u00E1, Marie" . . . "22330" . "4"^^ . "Reten\u010Dn\u00ED kapacita komer\u010Dn\u00EDch ml\u00FDnsk\u00FDch meziprodukt\u016F a v\u00FDrobk\u016F"@cs . "Reten\u010Dn\u00ED kapacita komer\u010Dn\u00EDch ml\u00FDnsk\u00FDch meziprodukt\u016F a v\u00FDrobk\u016F" . . "Krom\u011B\u0159\u00ED\u017E" . . "Krom\u011B\u0159\u00ED\u017E" . "[A32DAC16013F]" . "food wheat; millstream flour; technological quality; retention capacity; correlation"@en . "Agrotest fyto a.s." . "RIV/60461373:22330/10:00024443" . "Jakost obilovin 2010. Sborn\u00EDk" . . . .