Vliv odrůdy a ročníku pěstování na kvalitu pšeničné mouky

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F06%3A00016494" target="_blank" >RIV/60461373:22330/06:00016494 - 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

Effect of variety and planting year on wheat flour quality

Popis výsledku v původním jazyce

Eleven winter wheat varieties planted during years 2002, 2003 and 2004 in the area of central Bohemia served for the wheat variety and planting year assessment. Properties of grain, flour and dough were evaluated by means of analytical (Inframatic, Zeleny test, Falling Number) and rheological methods (alveograph, fermentograph, maturograph, oven rise tests). Bread characteristics were obtained after baking test performance. The measured data (grain protein, alveograph energy, fermentation gases volume,and specific bread volume) were transformed by Tukey's test for the variety and planting year effects evaluation. Analytical traits of grain and flour signify a technological quality decrease in sequence of E, A, B and C class varieties. E-classed wheathad the highest milling effect, the highest protein content and quality; and according to alveograph test results, these varieties had the highest bakery quality. In contrast to that, A- and B-classed wheat proved similar dough properties

Název v anglickém jazyce

Effect of variety and planting year on wheat flour quality

Popis výsledku anglicky

Eleven winter wheat varieties planted during years 2002, 2003 and 2004 in the area of central Bohemia served for the wheat variety and planting year assessment. Properties of grain, flour and dough were evaluated by means of analytical (Inframatic, Zeleny test, Falling Number) and rheological methods (alveograph, fermentograph, maturograph, oven rise tests). Bread characteristics were obtained after baking test performance. The measured data (grain protein, alveograph energy, fermentation gases volume,and specific bread volume) were transformed by Tukey's test for the variety and planting year effects evaluation. Analytical traits of grain and flour signify a technological quality decrease in sequence of E, A, B and C class varieties. E-classed wheathad the highest milling effect, the highest protein content and quality; and according to alveograph test results, these varieties had the highest bakery quality. In contrast to that, A- and B-classed wheat proved similar dough properties

Druh

D - Stať ve sborníku

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 statě ve sborníku

Sborník 17th International Congress of Chemical and Process Engineering

ISBN

80-86059-45-6

ISSN

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e-ISSN

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Počet stran výsledku

9

Strana od-do

1-9

Název nakladatele

Czech Society of Chemical Engineering

Místo vydání

Praha

Místo konání akce

Praha

Datum konání akce

27. 8. 2006

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

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