. . "I" . "Analytical quality testing of wheat flour gained from 17 Czech food wheat varieties was conducted in years 2004 and 2014. Primary flour protein content 10.3-12.9%, corresponding to varieties sorting in quality classes A and B, was lowered about 1% in average. Within 10 years, protein quality according to Zeleny decreased, too, from 23-63 ml to 17-39 ml, and variety impact was insignificant. Correspondingly to that, amylases activity has been measured lower, values of Falling number rose twice. Changes in protein content and quality were confirmed by lactic acid SRC."@en . "57612" . "Zm\u011Bny jakostn\u00EDch znak\u016F ml\u00FDnsk\u00FDch v\u00FDrobk\u016F p\u0159i skladov\u00E1n\u00ED" . . "\u0160vec, Ivan" . "2" . "2"^^ . . . . "XXV" . "1214-6374" . . "Quality feature changes of mill products as affected by stocking"@en . "stocking; SCR; Falling number; protein content and quality; wheat flour"@en . "RIV/60461373:22330/14:43899112!RIV15-MSM-22330___" . "RIV/60461373:22330/14:43899112" . "2"^^ . . . . "Quality feature changes of mill products as affected by stocking"@en . "2"^^ . "Analytick\u00E1 kvalita p\u0161eni\u010Dn\u00E9 mouky, z\u00EDskan\u00E1 ze 17 \u010Desk\u00FDch odr\u016Fd potravin\u00E1\u0159sk\u00E9 p\u0161enice, byla hodnocena v letech 2004 a 2014. P\u016Fvodn\u00ED obsah b\u00EDlkovin v mouce 10,3-12,9 % (odpov\u00EDdaj\u00EDc\u00ED za\u0159azen\u00EDm odr\u016Fd do jakostn\u00EDch t\u0159\u00EDd A a B) se skladov\u00E1n\u00EDm sn\u00ED\u017Eil pr\u016Fm\u011Brn\u011B o 1 %. Kvalita b\u00EDlkovin podle Zelenyho se b\u011Bhem 10 let rovn\u011B\u017E sn\u00ED\u017Eila z 23-63 ml na 17-39 ml, vliv odr\u016Fdy nebyl pr\u016Fkazn\u00FD. V souladu s t\u00EDm byla stanovena ni\u017E\u0161\u00ED amylolytick\u00E1 aktivita, \u010D\u00EDsla poklesu se cca zdvojn\u00E1sobila. Zm\u011Bny v obsahu a kvalit\u011B b\u00EDlkovin byly potvrzeny reten\u010Dn\u00ED kapacitou kyseliny ml\u00E9\u010Dn\u00E9."@cs . . "Mlyn\u00E1\u0159sk\u00E9 noviny" . "22330" . "Zm\u011Bny jakostn\u00EDch znak\u016F ml\u00FDnsk\u00FDch v\u00FDrobk\u016F p\u0159i skladov\u00E1n\u00ED"@cs . . "Analytick\u00E1 kvalita p\u0161eni\u010Dn\u00E9 mouky, z\u00EDskan\u00E1 ze 17 \u010Desk\u00FDch odr\u016Fd potravin\u00E1\u0159sk\u00E9 p\u0161enice, byla hodnocena v letech 2004 a 2014. P\u016Fvodn\u00ED obsah b\u00EDlkovin v mouce 10,3-12,9 % (odpov\u00EDdaj\u00EDc\u00ED za\u0159azen\u00EDm odr\u016Fd do jakostn\u00EDch t\u0159\u00EDd A a B) se skladov\u00E1n\u00EDm sn\u00ED\u017Eil pr\u016Fm\u011Brn\u011B o 1 %. Kvalita b\u00EDlkovin podle Zelenyho se b\u011Bhem 10 let rovn\u011B\u017E sn\u00ED\u017Eila z 23-63 ml na 17-39 ml, vliv odr\u016Fdy nebyl pr\u016Fkazn\u00FD. V souladu s t\u00EDm byla stanovena ni\u017E\u0161\u00ED amylolytick\u00E1 aktivita, \u010D\u00EDsla poklesu se cca zdvojn\u00E1sobila. Zm\u011Bny v obsahu a kvalit\u011B b\u00EDlkovin byly potvrzeny reten\u010Dn\u00ED kapacitou kyseliny ml\u00E9\u010Dn\u00E9." . . . "[6415E59DB6C7]" . "Zm\u011Bny jakostn\u00EDch znak\u016F ml\u00FDnsk\u00FDch v\u00FDrobk\u016F p\u0159i skladov\u00E1n\u00ED" . "Hru\u0161kov\u00E1, Marie" . "CZ - \u010Cesk\u00E1 republika" . . . . "Zm\u011Bny jakostn\u00EDch znak\u016F ml\u00FDnsk\u00FDch v\u00FDrobk\u016F p\u0159i skladov\u00E1n\u00ED"@cs .