The properties of winter wheat flour, kinds, granulation, baking trial

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A_____%2F02%3A23400013" target="_blank" >RIV/62156489:_____/02:23400013 - 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

The properties of winter wheat flour, kinds, granulation, baking trial

Original language description

The aim of this work was to be verify the wheat flour kinds technological properties, made industrially in different mills in the Czech Republic The technological quality of wheat flour is described by analytical and physical /rheological/ parameters which depend on processed wheat properties, and by technological mill regime Experimental baking was carried out by the modified method of RMT (Rapid Mix Test).

Czech name

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Czech description

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Type

D - Article in proceedings

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

2002

Confidentiality

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

Article name in the collection

Pestovanie a využitie obilnín vátreťom tisícročí

ISBN

80-7139-091-7

ISSN

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e-ISSN

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Number of pages

1

Pages from-to

287-287

Publisher name

VŠP Nitra

Place of publication

Nitra

Event location

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Event date

Nov 27, 2002

Type of event by nationality

EUR - Evropská akce

UT code for WoS article

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