"Mor\u00E1vkov\u00E1, Eva" . "10;12" . . "PROTEINY 2004" . "2"^^ . "3"^^ . . . "1"^^ . . . "Mendelova zem\u011Bd\u011Blsk\u00E1 a lesnick\u00E1 univerzita v Brn\u011B" . "B\u00EDlkoviny hlavn\u00ED krit\u00E9rium peka\u0159sk\u00E9 jakosti p\u0161enice." . . "Ku\u010Derov\u00E1, Jind\u0159i\u0161ka" . . . "Byl posouzen vliv obsahu hrub\u00FDch b\u00EDlkovin, Zeleny testu, obsahu mokr\u00E9ho lepku na vaznost mouky, stabilitu t\u011Bsta a objem pe\u010Diva. Bylo prok\u00E1z\u00E1no, \u017Ee stoupaj\u00EDc\u00ED obsah b\u00EDlkovin pozitivn\u011B p\u016Fsobil na chov\u00E1n\u00ED pe\u010Diva p\u0159i pe\u010Den\u00ED a rovn\u011B\u017E m\u011Bl vliv na objem pe\u010Diva. Zeleny test pozitivn\u011B koreluje s obsahem b\u00EDlkovin a objemem pe\u010Diva." . "B\u00EDlkoviny hlavn\u00ED krit\u00E9rium peka\u0159sk\u00E9 jakosti p\u0161enice." . "The protein major criterion of wheat baking quality"@en . "B\u00EDlkoviny hlavn\u00ED krit\u00E9rium peka\u0159sk\u00E9 jakosti p\u0161enice."@cs . . "Z(MSM 432100001)" . . . . "556132" . "RIV/62156489:43210/04:00056589" . . . "Byl posouzen vliv obsahu hrub\u00FDch b\u00EDlkovin, Zeleny testu, obsahu mokr\u00E9ho lepku na vaznost mouky, stabilitu t\u011Bsta a objem pe\u010Diva. Bylo prok\u00E1z\u00E1no, \u017Ee stoupaj\u00EDc\u00ED obsah b\u00EDlkovin pozitivn\u011B p\u016Fsobil na chov\u00E1n\u00ED pe\u010Diva p\u0159i pe\u010Den\u00ED a rovn\u011B\u017E m\u011Bl vliv na objem pe\u010Diva. Zeleny test pozitivn\u011B koreluje s obsahem b\u00EDlkovin a objemem pe\u010Diva."@cs . "B\u00EDlkoviny hlavn\u00ED krit\u00E9rium peka\u0159sk\u00E9 jakosti p\u0161enice."@cs . "2004-06-10+02:00"^^ . "43210" . . "baking quality; protein content; protein quality; winter wheat"@en . . "It was assessed effect of protein content, Zeleny sedimentation test, wet gluten content on flour water absorption capacity, dough stability and loaf volume. The highly significant positive correlation was assessed beetwen protein content and Zeleny test, wet gluten content flour watter absorption capacity, dough stability and loaf volume."@en . "The protein major criterion of wheat baking quality"@en . "[8A1520952B28]" . "RIV/62156489:43210/04:00056589!RIV06-MSM-43210___" . "80-7157-779-0" . "Brno" . "Brno" . .