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Evaluation of the baking quality of wheat flour mixtures with valuable genotypes

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027006%3A_____%2F13%3A00002782" target="_blank" >RIV/00027006:_____/13:00002782 - isvavai.cz</a>

  • Alternative codes found

    RIV/25328859:_____/13:#0000754

  • Result on the web

  • DOI - Digital Object Identifier

Alternative languages

  • Result language

    angličtina

  • Original language name

    Evaluation of the baking quality of wheat flour mixtures with valuable genotypes

  • Original language description

    Selected genotypes of non-traditional cereals were used to prepare flour mixtures with nutritional benefits over common wheat flour. Evaluation of mixtures intended for development of new bakery products with nutritional benefits showed following rheological characteristics: - comparison of mixing characteristics of blends with commercial wheat flour showed generally longer dough development time and dough stability - no of blends had obviously sticky dough. Bread made from some blends resulted in rather dense crumb (especially with barley), while some other ones resulted in rather sparse crumb - combination Citrus flour and Tapioszele wholemeal flour had highest specific volume

  • Czech name

  • Czech description

Classification

  • Type

    D - Article in proceedings

  • CEP classification

    GM - Food industry

  • OECD FORD branch

Result continuities

  • Project

    <a href="/en/project/QI91B095" target="_blank" >QI91B095: Study and characterization of the cereals with high nutritive value for special bakery and pastry utilization.</a><br>

  • Continuities

    P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Others

  • Publication year

    2013

  • 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 9th International Conference on Polysaccharides-Glycoscience

  • ISBN

    978-80-86238-58-6

  • ISSN

  • e-ISSN

  • Number of pages

    3

  • Pages from-to

    128-130

  • Publisher name

    Czech Chemical Society

  • Place of publication

    Prague

  • Event location

    Prague

  • Event date

    Jan 1, 2013

  • Type of event by nationality

    EUR - Evropská akce

  • UT code for WoS article