The Use of Maturograph and Spring Oven for Determination of Wheat Flour Baking Quality
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F03%3A00008415" target="_blank" >RIV/60461373:22330/03:00008415 - 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
The Use of Maturograph and Spring Oven for Determination of Wheat Flour Baking Quality
Original language description
Quality of 30 commercial and 30 variety wheat flour samples were evaluated by a maturograph and an spring oven and correlation to baking characteristics were computed. The maturograph parameters correlate significantly with the specific bread volume andfinal volume obtained by means of oven spring. All relation to baking test value were found strong
Czech name
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2003
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Journal of Food Sciences
ISSN
1212-1800
e-ISSN
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Volume of the periodical
21
Issue of the periodical within the volume
2
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
70
Pages from-to
71-77
UT code for WoS article
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EID of the result in the Scopus database
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