All

What are you looking for?

All
Projects
Results
Organizations

Quick search

  • Projects supported by TA ČR
  • Excellent projects
  • Projects with the highest public support
  • Current projects

Smart search

  • That is how I find a specific +word
  • That is how I leave the -word out of the results
  • “That is how I can find the whole phrase”

Quality evaluation of emmer wheat genotypes based on rheological and Mixolab parameters

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F19%3A43900539" target="_blank" >RIV/60076658:12220/19:43900539 - isvavai.cz</a>

  • Result on the web

    <a href="https://www.agriculturejournals.cz/web/cjfs.htm?type=article&id=101_2018-CJFS" target="_blank" >https://www.agriculturejournals.cz/web/cjfs.htm?type=article&id=101_2018-CJFS</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.17221/101/2018-CJFS" target="_blank" >10.17221/101/2018-CJFS</a>

Alternative languages

  • Result language

    angličtina

  • Original language name

    Quality evaluation of emmer wheat genotypes based on rheological and Mixolab parameters

  • Original language description

    Mixolab has been used for rapid assessment of common wheat quality, but data about hulled wheats quality are rare. The aim of this work was to test the potential of Mixolab II in the baking quality evaluation of emmer wheat varieties. The varieties were characterised by low both - gluten content (1.7-11.0%) and Zeleny sedimentation (11.3-12.8 ml), as well as rheological properties showed lower baking quality. Significant differences in protein and starch-amylase part of Mixolab curve indicate the genotype and climatic effect. In average, emmer varieties were characterised by high protein weakening (C2 - 0.29 Nm), speed of protein weakening at the level of alpha = -0.05 Nm/min, starch gelatinisation (C3 - 1.61 Nm), amylolytic activity (C4 - 1.35 Nm) and starch retrogradation (C5 - 1.98 Nm). Zeleny test positively correlated with difference C1-C2 and slope alpha. Falling number positively correlated with C3, C4, C5 and slope gamma. Farinograph dough stability, gluten content together with Mixolab parameter C2 are the most promising characteristics to predict baking quality of emmer.

  • 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

    40101 - Agriculture

Result continuities

  • Project

  • Continuities

    S - Specificky vyzkum na vysokych skolach

Others

  • Publication year

    2019

  • Confidentiality

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

Data specific for result type

  • Name of the periodical

    Czech Journal of Food Sciences

  • ISSN

    1212-1800

  • e-ISSN

  • Volume of the periodical

    37

  • Issue of the periodical within the volume

    3

  • Country of publishing house

    CZ - CZECH REPUBLIC

  • Number of pages

    7

  • Pages from-to

    192-198

  • UT code for WoS article

    000473664100007

  • EID of the result in the Scopus database

    2-s2.0-85069044408