Bakery potential of the tritordeum lines
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F11%3A43893141" target="_blank" >RIV/60461373:22330/11:43893141 - 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
Bakery potential of the tritordeum lines
Original language description
Quality monitoring of composite flours of the six Czech tritordeum lines and commercial wheat was performed duting three-year period. Average amylograph curve maxima oscillated between 240-?803 units and proper temperatures between 75.8?-92.8 °C. The closest relation to wheat standards had the T4 line ? with amylograph maximum of 803 units. Moreover, technological quality of studied tritordeum lines statistically differed in the single stages, reflecting various ground of wheat.
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
2011
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 the 7th International Conference on Polysaccharides - Glycoscience
ISBN
978-80-86238-90-6
ISSN
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e-ISSN
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Number of pages
3
Pages from-to
182-184
Publisher name
Česká společnost chemická
Place of publication
Praha
Event location
Praha
Event date
Nov 2, 2011
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
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