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Amylograph characteristics of composite flours

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F09%3A00022236" target="_blank" >RIV/60461373:22330/09:00022236 - isvavai.cz</a>

  • Result on the web

  • DOI - Digital Object Identifier

Alternative languages

  • Result language

    angličtina

  • Original language name

    Amylograph characteristics of composite flours

  • Original language description

    Influence of some non-traditional cereals (tritordeum, barley, corn, millet, buckwheat, soya, lupine and amaranth) on changes of the wheat flour gelatinization behaviour was evaluated by amylograph. Positive effect was brought by 10% addition for all samples evaluated, mostly on the specific bread volume. Higher 20% concentration of soya, lupine and amaranth was connected with negative influence on amylograph maximum and bread sensory features.

  • 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

    Tatranske Matliare

  • Event date

    May 25, 2009

  • Type of event by nationality

    WRD - Celosvětová akce

  • UT code for WoS article