Rheological parameters of white flour and whole flour in modern wheat varieties evaluated by mixolab new profiler system
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027006%3A_____%2F10%3A00001175" target="_blank" >RIV/00027006:_____/10:00001175 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Rheological parameters of white flour and whole flour in modern wheat varieties evaluated by mixolab new profiler system
Original language description
The aim of this work was to verify the Mixolab rheological system as an effective tool for the baking quality prediction of selected winter wheat varieties registered in the Czech Republic and to characterize relations among rheological parameters measured for white flour and whole flour of identical varieties. The six rheological criteria (Absorption, Mixing, Gluten, Viscosity, Amylase and Retrogradation) with numeral indexes (1-9) were obtained by a new upgraded programme of the Mixolab system (Mixolab Profiler). The other indirect wheat technological characteristics: Zeleny sedimentation, content of crude protein, content of starch, falling number and specific weight were received from ÚKZÚZ. The significant correlations were found between mixolab parameters and standard technological characteristics. The mixolab rheological parameters obtained for both flour categories confirmed mutual similarities with significant correlations within the range of 0.47 to 0.91.
Czech name
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Czech description
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Classification
Type
D - Article in proceedings
CEP classification
GE - Plant cultivation
OECD FORD branch
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Result continuities
Project
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Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2010
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Article name in the collection
Proceedings of the 5th international congress Flour-bread ´09
ISBN
978-953-7005-21-4
ISSN
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e-ISSN
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Number of pages
6
Pages from-to
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Publisher name
Faculty of food technology Osijek, University of osijek, Croatia
Place of publication
Osijek, Croatia
Event location
Opatija
Event date
Jan 1, 2009
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
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