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Malting Quality of Winter Wheat (Triticum aestivum L.)

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216275%3A25310%2F18%3A39913098" target="_blank" >RIV/00216275:25310/18:39913098 - isvavai.cz</a>

  • Alternative codes found

    RIV/60193697:_____/18:N0000074

  • Result on the web

    <a href="http://dx.doi.org/10.18832/kp201832" target="_blank" >http://dx.doi.org/10.18832/kp201832</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.18832/kp201832" target="_blank" >10.18832/kp201832</a>

Alternative languages

  • Result language

    angličtina

  • Original language name

    Malting Quality of Winter Wheat (Triticum aestivum L.)

  • Original language description

    In the course of three testing years (2013 – 2015), a set of 243 winter wheat samples (27 varieties from three testing sites) were analyzed. Basic technological parameters, and some special characters (wort color, color after boiling, wort haze, polyphenol content and dimethyl sulfide precursors) were studied. Winter wheat varieties gave sufficiently high extract contents, the average value of this parameter was 83.5% at the average content of nitrogenous substances of 11.6%. Final attenuation was low (79.8%). Proteolytic modification given by the value of Kolbach index was on average 35%. Content of soluble nitrogen was 704 mg/100 g, of which ca 14% was made up by free amino nitrogen. Cytolytic modification was evaluated mainly by wort viscosity (1.864 mPa.s). Malt friability and β-glucan content in wort were very low. Average arabinoxilan content in wort varied about 1524 mg/l.

  • Czech name

  • Czech description

Classification

  • Type

    J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database

  • CEP classification

  • OECD FORD branch

    10406 - Analytical chemistry

Result continuities

  • Project

    <a href="/en/project/TE02000177" target="_blank" >TE02000177: Centre for Innovative Use and Strengthening of Competitiveness of Czech Brewery Raw Materials and Products</a><br>

  • Continuities

    S - Specificky vyzkum na vysokych skolach<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Others

  • Publication year

    2018

  • Confidentiality

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

Data specific for result type

  • Name of the periodical

    Kvasný průmysl

  • ISSN

    0023-5830

  • e-ISSN

  • Volume of the periodical

    64

  • Issue of the periodical within the volume

    6

  • Country of publishing house

    CZ - CZECH REPUBLIC

  • Number of pages

    12

  • Pages from-to

    302-313

  • UT code for WoS article

    000453334600004

  • EID of the result in the Scopus database