Discrimination of Czech wheat varieties according to their bread-baking quality by NIR spectroscopy

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F07%3A00019055" target="_blank" >RIV/60461373:22330/07:00019055 - 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

Discrimination of Czech wheat varieties according to their bread-baking quality by NIR spectroscopy

Popis výsledku v původním jazyce

A discrimination analysis model was developed for distinguishing four bread-making categories (E, A, B, C) of wheat varieties according to the Czech classification system by NIR spectroscopy. Principal component analysis was applied to reduce the numberof spectral data point (1050 readings). Grain technological quality was described by four traits, baking one by the further four parameters. Discrimination ability of the calibration model achieved a success of 77.1%. The results have shown the model tobe able to identify flour samples of high bread making quality (class E) or non-bread-making wheats (class C). Further, it was apparently less able to reliably identify samples of common bread-baking quality (classes A and B).

Název v anglickém jazyce

Discrimination of Czech wheat varieties according to their bread-baking quality by NIR spectroscopy

Popis výsledku anglicky

A discrimination analysis model was developed for distinguishing four bread-making categories (E, A, B, C) of wheat varieties according to the Czech classification system by NIR spectroscopy. Principal component analysis was applied to reduce the numberof spectral data point (1050 readings). Grain technological quality was described by four traits, baking one by the further four parameters. Discrimination ability of the calibration model achieved a success of 77.1%. The results have shown the model tobe able to identify flour samples of high bread making quality (class E) or non-bread-making wheats (class C). Further, it was apparently less able to reliably identify samples of common bread-baking quality (classes A and B).

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)<br>S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2007

Kód důvěrnosti údajů

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

Název periodika

Getreidetechnologie

ISSN

0367-4177

e-ISSN

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Svazek periodika

61

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

DE - Spolková republika Německo

Počet stran výsledku

5

Strana od-do

150-154

Kód UT WoS článku

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EID výsledku v databázi Scopus

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