Prediction of wheat baking quality using reomixer analysis of whole-grain meal

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F27184145%3A_____%2F14%3A%230000055" target="_blank" >RIV/27184145:_____/14:#0000055 - isvavai.cz</a>

Výsledek na webu

<a href="http://www.akademiai.com/content/w6j2m500872m5102/" target="_blank" >http://www.akademiai.com/content/w6j2m500872m5102/</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1556/CRC.2013.0062" target="_blank" >10.1556/CRC.2013.0062</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Prediction of wheat baking quality using reomixer analysis of whole-grain meal

Popis výsledku v původním jazyce

A 10-gram computerised mixograph-based Reomixer instrument was used to analyse eight bread wheat cultivars. The influence of flour or whole-grain meal and different hydration methods for whole-grain meal on the prediction of baking quality was studied. Using flour/whole-grain meal materials and different hydration methods, several Reomixer parameters were found to correlate with bread-making performance. Regression equations were constructed using statistically significant Reomixer parameters. Whole-grain meal Reomixer analysis under constant hydration of 75% proved to be as comparable a method for bread-making performance evaluation as flour analysis.

Název v anglickém jazyce

Prediction of wheat baking quality using reomixer analysis of whole-grain meal

Popis výsledku anglicky

A 10-gram computerised mixograph-based Reomixer instrument was used to analyse eight bread wheat cultivars. The influence of flour or whole-grain meal and different hydration methods for whole-grain meal on the prediction of baking quality was studied. Using flour/whole-grain meal materials and different hydration methods, several Reomixer parameters were found to correlate with bread-making performance. Regression equations were constructed using statistically significant Reomixer parameters. Whole-grain meal Reomixer analysis under constant hydration of 75% proved to be as comparable a method for bread-making performance evaluation as flour analysis.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GE - Šlechtění rostlin

OECD FORD obor

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Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2014

Kód důvěrnosti údajů

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

Název periodika

Cereal Research Communications

ISSN

1788-9170

e-ISSN

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Svazek periodika

42

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

HU - Maďarsko

Počet stran výsledku

7

Strana od-do

274-281

Kód UT WoS článku

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EID výsledku v databázi Scopus

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