SRC test - effective screening method for prediction of bread-making parameters in common wheat (T. aestivum. L)

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027006%3A_____%2F10%3A00001093" target="_blank" >RIV/00027006:_____/10:00001093 - isvavai.cz</a>
Result on the web
—
DOI - Digital Object Identifier
—

Result language
angličtina
Original language name
SRC test - effective screening method for prediction of bread-making parameters in common wheat (T. aestivum. L)
Original language description
The Solvent Retention Capacity (SRC) is relatively new method (AACC 56-11, 2000) studying flour components and it is based on the specific binding capacity of flour in the different solvents which indicate individual flour characteristics. The objectivesof this study were a utilization of this test for the prediction of bread volume and basic rheological parameters of dough. The set of common wheat varieties with different baking quality registered in the Czech Republic was measured by the rheologicalsystem Mixolab. Rheological characteristics and volumes of bread were correlated with SRC-test values.Partial correlations among individual SRC-test, Mixolab rheological parameters and volumes bread showed lower correlations. Nevertheless, the multiple regression statistics and the common calculation of all four SRC parameters confirmed high and significant total correlations for prediction of rheological characteristics and bread volume.
Czech name
—
Czech description
—

Project
<a href="/en/project/QH92155" target="_blank" >QH92155: Utilisation of biodivesity of wheat storage proteins with emphasis on low molecular glutenins in relation to production quality</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year
2010
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Similar results(10)