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Evaluation of the baking quality of wheat flour mixtures with valuable genotypes - Proceedings of the 9th international conference on polysaccharides

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027022%3A_____%2F13%3A00000473" target="_blank" >RIV/00027022:_____/13:00000473 - isvavai.cz</a>

  • 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 - Proceedings of the 9th international conference on polysaccharides

  • Original language description

    The aim of the work was to evaluate the baking quality of wheat flour mixtures with valuable genotypes. These mixtures were developed especially with regard to increasing nutritional value of common wheat products. The enhancing of nutritional value of final bread product was dependent on the amounth and composition of particular milling fractions of used valuable genotypes. Common retail smooth flour of standard quality and flour from winter wheat cultivar Citrus (yellow endosperm with betacarotenoides) were used as a main components for mixture preparation. Supplemental components included whole meals of winter wheat cv. Skorpion (blue aleuron), emmer wheat (cvs. Tapioszele and Rudico) and hulless spring barley (cv. AF Lucius, breeding line KM 1057).Mixing characteristic of blends showed generally longer dough development time and dough stability. No of the blends had obviously sticky dough. Bread made from some blends resulted in rather dense crumb (especially with barley), while s

  • Czech name

  • Czech description

Classification

  • Type

    O - Miscellaneous

  • 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)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Others

  • Publication year

    2013

  • Confidentiality

    S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů