Effect of starch rheological properties on rheological characteristics of wheat flour

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027006%3A_____%2F17%3A00004169" target="_blank" >RIV/00027006:_____/17:00004169 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Effect of starch rheological properties on rheological characteristics of wheat flour
Original language description
The Mixolab rheological system was used for comparison of rheological properties of isolated starch in eight different wheat cultivars including three wheat species (T. aestivum, T. spelta and T. dicoccum). These results were further compared with rheological characteristics of white flour in identical cultivars. We confirmed cultivar differences in rheological properties of isolated starch, high homology of starch and flour rheological curves of identical cultivars in the range of points C3, C4 and C5 as well as significant negative correlations of starch rheological parameters C1 and ‘C3 - C2’ to dough rheological stability.
Czech name
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Czech description
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Project
Result was created during the realization of more than one project. More information in the Projects tab.
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2017
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
Proceedings of the 13th International Conference on Polysaccharides-Glycoscience
ISBN
978-80-86238-74-6
ISSN
2336-6796
e-ISSN
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Number of pages
4
Pages from-to
120-123
Publisher name
Czech Chemical Society
Place of publication
Praha
Event location
University of Chemistry and Technology Prague
Event date
Jan 1, 2017
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
000424398900026

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