"Slovensk\u00E1 po\u013Enohospod\u00E1rska univerzita v Nitre" . . . "Pestovanie a vyu\u017Eitie obiln\u00EDn v tre'tom tis\u00EDcro\u010D\u00ED" . "[08F7AE233D0A]" . "Vlastnosti p\u0161eni\u010Dn\u00FDch mouk, granulace a peka\u0159sk\u00FD pokus"@cs . . . . "Rapid mix test; sieve analysis; wheat flour"@en . . "RIV/62156489:43210/02:00102873" . "The properties of winter wheat flour kinds, granulation and baking trial" . "Vlastnosti p\u0161eni\u010Dn\u00FDch mouk, granulace a peka\u0159sk\u00FD pokus"@cs . "43210" . . "The properties of winter wheat flour kinds, granulation and baking trial" . . "Fraction parts were evaluated by sieve analysis on sieves with parameters 162 and 257 mikrometer, which were selected for very refined flour kinds granulation. With before written preress, the rheological flour properties were observerd and evaluated by valorigraph in the some time. Experimental baking was carried out by the modified method of RMT (Rapid Mix Test). Every specimen measurement was carried out 2 hours after baking. The Volume density (for grams) of flour was counted of the measurements are described by mean of average. Sensorical analysis, and also product volume was being comparisible in setting group of wheat flour kinds. The samples 2 and 13 appeared as the best concerning volume densities."@en . . "The properties of winter wheat flour kinds, granulation and baking trial"@en . "80-7139-091-7" . "RIV/62156489:43210/02:00102873!RIV07-MSM-43210___" . "Fraction parts were evaluated by sieve analysis on sieves with parameters 162 and 257 mikrometer, which were selected for very refined flour kinds granulation. With before written preress, the rheological flour properties were observerd and evaluated by valorigraph in the some time. Experimental baking was carried out by the modified method of RMT (Rapid Mix Test). Every specimen measurement was carried out 2 hours after baking. The Volume density (for grams) of flour was counted of the measurements are described by mean of average. Sensorical analysis, and also product volume was being comparisible in setting group of wheat flour kinds. The samples 2 and 13 appeared as the best concerning volume densities." . "S\u00EDtovou anal\u00FDzou byly vyhodnoceny pod\u00EDly na s\u00EDtech 162 a 257 mikrometr\u016F,ur\u010Den\u00E9 pro granulaci hladk\u00FDch mouk.Sou\u010Dasn\u011B byly reologick\u00E9 vlastnosti mouky sledov\u00E1ny a vyhodnoceny na valorigrafu. Pokusn\u00E9 pe\u010Den\u00ED bylo provedeno modifikovanou metodou RMT. Hmotnost a objem pe\u010Diva bylo provedeno dv\u011B hodiny po upe\u010Den\u00ED.Z t\u011Bchto hodnot byl vypo\u010D\u00EDt\u00E1n m\u011Brn\u00FD objem na 100 g mouky a v\u00FDsledky m\u011B\u0159en\u00ED jsou uvedeny pr\u016Fm\u011Brn\u00FDmi hodnotami,rozsah (min.a max.) a jejich rozlo\u017Een\u00EDm popsan\u00FDm sm\u011Brodatnou odchylkou a varia\u010Dn\u00EDm koeficientem. Senzorick\u00E1 a s\u00EDtov\u00E1 anal\u00FDza a rovn\u011B\u017E i pr\u016Fm\u011Brn\u00FD objem v\u00FDrobku byl v souboru p\u0161eni\u010Dn\u00EDch mouk srovnateln\u00FD. Vzorek \u010D. 2 a 13.se jevil objemov\u011B jako nejlep\u0161\u00ED."@cs . "287;287" . . "The properties of winter wheat flour kinds, granulation and baking trial"@en . "Nitra" . . . "2"^^ . "2"^^ . . "1"^^ . "Ku\u010Derov\u00E1, Jind\u0159i\u0161ka" . "\u0160ottn\u00EDkov\u00E1, Viera" . . "660844" . . . "Z(MSM 432100001)" .