Evaluation of chemical and technological properties of grain and milling fractions of hulless barley for bakery use
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F25328859%3A_____%2F12%3AN0000004" target="_blank" >RIV/25328859:_____/12:N0000004 - 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
Evaluation of chemical and technological properties of grain and milling fractions of hulless barley for bakery use
Original language description
Wider use of barely with great food potential due to its high nutritional value of grain is constrained by lack of knowledge about the functionality of barley grain components in term of processing and food products development. Selected genotypes of hullless spring barely (cv. AF Lucius, lines KM 2084, KM 2283, KM 1057 and genetic resource Nudimelanocrithon) were examined for chemical composition (crude protein, starch, beta-glucans, macro-minerals) and breadmaking properties of grain and grain milling fractions (flour, semolina, bran).
Czech name
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Czech description
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Classification
Type
D - Article in proceedings
CEP classification
GM - Food industry
OECD FORD branch
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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
2012
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 6th International Congress Flour - Bread `11, 8th Croatian Congress of Cereal Technologists
ISBN
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ISSN
1848-2562
e-ISSN
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Number of pages
7
Pages from-to
467-473
Publisher name
Faculty of Food Technology, University of Osijek
Place of publication
Osijek, Croatia
Event location
Opatija
Event date
Oct 12, 2011
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
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