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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

  • DOI - Digital Object Identifier

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

  • Czech description

Classification

  • Type

    D - Article in proceedings

  • CEP classification

    GM - Food industry

  • OECD FORD branch

Result continuities

  • Project

  • 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

  • e-ISSN

  • Number of pages

    6

  • Pages from-to

  • 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