Correlation analysis of wheat and bread quality parameters
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F09%3A00022225" target="_blank" >RIV/60461373:22330/09:00022225 - 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
Correlation analysis of wheat and bread quality parameters
Original language description
For statistical analysis of relations between wheat grain and bread features, samples of variety (201) and commercial (80) wheat and retail flour (40) were collected in period of 2003-2006. Significant correlation (P = 99%) were evaluated between proteinamount and quality. Specific bread volume was dependent on protein properties (0.26 and 0.23 for the flour protein content and the Zeleny?s test, respectively) and also on the amylolytic activity (-0.26).
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
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Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2009
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 36th International Conference of Slovak Society of Chemical Engineering
ISBN
978-80-227-3072-3
ISSN
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e-ISSN
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Number of pages
6
Pages from-to
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Publisher name
Slovak University of Technology
Place of publication
Bratislava
Event location
Tatranské Matliare
Event date
May 25, 2009
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
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