Vztahy mezi mlynářskými a pekařskými vlastnostmi odrůd pšenice

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F06%3A00016465" target="_blank" >RIV/60461373:22330/06:00016465 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Correlation between Milling and Baking Parameters of Wheat Varieties

Popis výsledku v původním jazyce

The milling and baking parameters of flours from foreign and Czech varieties were determined and related to milling and baking performance by correlation analysis. Twenty samples of wheat from the international breeding test CIMMYT (harvest year 2003) were used. Standard milling test at CD1 auto mill confirmed expressive different milling parameters of single varieties. Rheological properties of flours in dough were assessed at farinograph, extensigraph, fermentograph SJA, maturograph and oven spring apparatus. Baking test was also performed. Significant correlation was obtained between the milling parameters, grain hardness, flour water absorption and specific bread volume. The strongest correlation was found between water absorption and yield of semolina (r = 0,79); fermentograph gases volume and yield of semolina (r = 0,89), farinograph water absorption (r = 0,76), kernel hardness (r = 0,77); specific bread volume and flour protein content (r = 0,57), the yield of semolina (r = 0,57

Název v anglickém jazyce

Correlation between Milling and Baking Parameters of Wheat Varieties

Popis výsledku anglicky

The milling and baking parameters of flours from foreign and Czech varieties were determined and related to milling and baking performance by correlation analysis. Twenty samples of wheat from the international breeding test CIMMYT (harvest year 2003) were used. Standard milling test at CD1 auto mill confirmed expressive different milling parameters of single varieties. Rheological properties of flours in dough were assessed at farinograph, extensigraph, fermentograph SJA, maturograph and oven spring apparatus. Baking test was also performed. Significant correlation was obtained between the milling parameters, grain hardness, flour water absorption and specific bread volume. The strongest correlation was found between water absorption and yield of semolina (r = 0,79); fermentograph gases volume and yield of semolina (r = 0,89), farinograph water absorption (r = 0,76), kernel hardness (r = 0,77); specific bread volume and flour protein content (r = 0,57), the yield of semolina (r = 0,57

Druh

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

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2006

Kód důvěrnosti údajů

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

Název periodika

Journal of Food Engineering

ISSN

0260-8774

e-ISSN

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Svazek periodika

77

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

BE - Belgické království

Počet stran výsledku

7

Strana od-do

439-445

Kód UT WoS článku

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EID výsledku v databázi Scopus

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