Interrelation of Food Wheat, Wheat Flour and Bread Quality Features

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F10%3A00024420" target="_blank" >RIV/60461373:22330/10:00024420 - 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

Interrelation of Food Wheat, Wheat Flour and Bread Quality Features

Original language description

Analysis of the wide set of food wheat and flour from years 2003-2006 and within its parts demonstrated a dependence of pair correlations on data source. Specific bread volume as a direct indicator of the baking quality was affected by grain and flour parameters as well as by fermented dough behaviour. Correlation analysis results confirmed crumb penetration could appropriately support baking quality description by bread volume.

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

Getreidetechnologie

ISSN

0367-4177

e-ISSN

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Volume of the periodical

63

Issue of the periodical within the volume

1

Country of publishing house

DE - GERMANY

Number of pages

11

Pages from-to

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UT code for WoS article

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EID of the result in the Scopus database

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