Modelling of wheat, flour and bread quality parameters

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F09%3A00022218" target="_blank" >RIV/60461373:22330/09:00022218 - isvavai.cz</a>

Result on the web

—

DOI - Digital Object Identifier

—

Result language

angličtina

Original language name

Modelling of wheat, flour and bread quality parameters

Original language description

Correlation analysis in set of 281 food wheat samples confirmed known bindings between specific bread volume and flour protein content (r = 0.19) and Zeleny?s test (0.23) and also by activity of amylases (-0.26) (P = 99%). Statistical model confirmed importance of these features and the alveograph ones, too, for bread volume prediction, but the obtained model did not explained features variance in the tested sample set enough (R2adjusted = 0.38).

Czech name

—

Czech description

—

Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

—

Project

—

Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2009

Confidentiality

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

Name of the periodical

Scientia Agriculturae Bohemica

ISSN

1211-3174

e-ISSN

—

Volume of the periodical

—

Issue of the periodical within the volume

2(40)

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

9

Pages from-to

—

UT code for WoS article

—

EID of the result in the Scopus database

—