Solvent retention capacity values in relation to the Czech commercial wheat quality

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F12%3A43894625" target="_blank" >RIV/60461373:22330/12:43894625 - isvavai.cz</a>
Alternative codes found
RIV/60461373:22810/12:43894625
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Solvent retention capacity values in relation to the Czech commercial wheat quality
Original language description
Milling grain quality (technological and analytical) was evaluated within of 80 commercial wheat samples. Results were compared with findings of modern Solvent Retention Capacity (SRC) method (AACC 56-11), both for fine flour and for wheat wholemeal. ANOVA revealed a dependence of milling parameters on harvest year, similarly to the SRC profiles, and there were found significant correlation between both quality characteristic groups. The flour lactic acid SRC was associated with the wet gluten and protein contents (r = 0.24, P { 0.05), and the protein quality as Zeleny's value with the flour water SRC (r = 0.24, P { 0.05). Relationship between Zeleny's value and flour lactic acid SCR was confirmed by non-linear Spearman correlation (R = -0.26, P { 0.05).
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2012
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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