Evaluation of the bread features

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F10%3A00024108" target="_blank" >RIV/60461373:22330/10:00024108 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Evaluation of the bread features

Original language description

Winter wheat varieties (crop years 2002?2005) quality was higher in 2002?2003 than 2004?2005 ? bread volumes were 348 and 365 cm3 100 g-1 vs. 323 and 295 cm3 100 g-1, respectively. Crops 2004 and 2005 affected wheat baking quality similarly (e.g. in 2005, mean cell areas 1.564 and 1.338 mm2 for wheat varieties and commercial samples, respectively). Fortification of two commercial flours (crops 2006 and 2007) by non-traditional cereals as 10% substitute shown, that bread profile was affected more by archaic wheat species than by barley and millet substitution.

Czech name

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Czech description

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Type

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

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2010

Confidentiality

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

Name of the periodical

Journal of Food Engineering

ISSN

0260-8774

e-ISSN

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Volume of the periodical

99

Issue of the periodical within the volume

4

Country of publishing house

BE - BELGIUM

Number of pages

6

Pages from-to

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UT code for WoS article

000278578200016

EID of the result in the Scopus database

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