"Hru\u0161kov\u00E1, Marie" . "1213-2403" . "Peka\u0159 a cukr\u00E1\u0159" . . "V souboru 17 \u010Desk\u00FDch odr\u016Fd potravin\u00E1\u0159sk\u00E9 p\u0161enice byly provedeny rozbory analytick\u00E9 kvality p\u0161eni\u010Dn\u00E9 mouky v rozmez\u00ED 10 let (2004 a 2014). Mezi vzorky p\u0159eva\u017Eovaly odr\u016Fdy z jakostn\u00EDch t\u0159\u00EDd A a B s obsahem b\u00EDlkovin v mouce 10,3-12,9 %. Skladov\u00E1n\u00EDm do\u0161lo k poklesu pr\u016Fm\u011Brn\u011B o 1 %. Kvalita b\u00EDlkovin podle Zelenyho se skladov\u00E1n\u00EDm rovn\u011B\u017E sn\u00ED\u017Eila z 23-63 ml na 17-39 ml bez vlivu odr\u016Fdy. D\u00E1le bylo zji\u0161t\u011Bno sn\u00ED\u017Een\u00ED amylolytick\u00E9 aktivity, kdy se hodnoty nep\u0159\u00EDmo odhadnut\u00E9 \u010D\u00EDslem poklesu cca zdvojn\u00E1sobily. Zm\u011Bny v obsahu a kvalit\u011B b\u00EDlkovin byly potvrzeny reten\u010Dn\u00ED kapacitou kyseliny ml\u00E9\u010Dn\u00E9." . . "CZ - \u010Cesk\u00E1 republika" . . . . "2" . "Dlouhodob\u00E9 skladov\u00E1n\u00ED p\u0161eni\u010Dn\u00E9 mouky"@cs . . . . "Within set of 17 Czech food wheat varieties, analytical test of flour quality were performed in a period of 10 years (2004 and 2014). Among the specimens, varieties sorted in quality classes A and B prevailed, characterised by flour protein content 10.3-12.9%. Owing to stocking, contents were lowered about 1% in average. Protein quality according to Zeleny was diminished, too, from 23-63 ml to 17-39 ml without the variety impact. Further, amylases activity has dropped, values estimated indirectly by Falling number were magnified ca twice. Changes in protein content and quality were confirmed by lactic acid SRC."@en . . . . . "RIV/60461373:22330/14:43899111!RIV15-MSM-22330___" . "RIV/60461373:22330/14:43899111" . "2"^^ . "2"^^ . . "[1DB3FDEE459E]" . "22330" . . "3"^^ . "Dlouhodob\u00E9 skladov\u00E1n\u00ED p\u0161eni\u010Dn\u00E9 mouky"@en . "11961" . "Dlouhodob\u00E9 skladov\u00E1n\u00ED p\u0161eni\u010Dn\u00E9 mouky"@cs . "Dlouhodob\u00E9 skladov\u00E1n\u00ED p\u0161eni\u010Dn\u00E9 mouky"@en . "\u0160vec, Ivan" . "stocking; SCR; Falling number; protein content and quality; wheat flour"@en . . . "Dlouhodob\u00E9 skladov\u00E1n\u00ED p\u0161eni\u010Dn\u00E9 mouky" . "\u00FAnor" . "I" . . "Dlouhodob\u00E9 skladov\u00E1n\u00ED p\u0161eni\u010Dn\u00E9 mouky" . "V souboru 17 \u010Desk\u00FDch odr\u016Fd potravin\u00E1\u0159sk\u00E9 p\u0161enice byly provedeny rozbory analytick\u00E9 kvality p\u0161eni\u010Dn\u00E9 mouky v rozmez\u00ED 10 let (2004 a 2014). Mezi vzorky p\u0159eva\u017Eovaly odr\u016Fdy z jakostn\u00EDch t\u0159\u00EDd A a B s obsahem b\u00EDlkovin v mouce 10,3-12,9 %. Skladov\u00E1n\u00EDm do\u0161lo k poklesu pr\u016Fm\u011Brn\u011B o 1 %. Kvalita b\u00EDlkovin podle Zelenyho se skladov\u00E1n\u00EDm rovn\u011B\u017E sn\u00ED\u017Eila z 23-63 ml na 17-39 ml bez vlivu odr\u016Fdy. D\u00E1le bylo zji\u0161t\u011Bno sn\u00ED\u017Een\u00ED amylolytick\u00E9 aktivity, kdy se hodnoty nep\u0159\u00EDmo odhadnut\u00E9 \u010D\u00EDslem poklesu cca zdvojn\u00E1sobily. Zm\u011Bny v obsahu a kvalit\u011B b\u00EDlkovin byly potvrzeny reten\u010Dn\u00ED kapacitou kyseliny ml\u00E9\u010Dn\u00E9."@cs .