Solvent retention capacity values in relation to the Czech commercial wheat quality

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F12%3A43894625" target="_blank" >RIV/60461373:22330/12:43894625 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/60461373:22810/12:43894625

Výsledek na webu

—

DOI - Digital Object Identifier

—

Jazyk výsledku

angličtina

Název v původním jazyce

Solvent retention capacity values in relation to the Czech commercial wheat quality

Popis výsledku v původním jazyce

Milling grain quality (technological and analytical) was evaluated within of 80 commercial wheat samples. Results were compared with findings of modern Solvent Retention Capacity (SRC) method (AACC 56-11), both for fine flour and for wheat wholemeal. ANOVA revealed a dependence of milling parameters on harvest year, similarly to the SRC profiles, and there were found significant correlation between both quality characteristic groups. The flour lactic acid SRC was associated with the wet gluten and protein contents (r = 0.24, P { 0.05), and the protein quality as Zeleny's value with the flour water SRC (r = 0.24, P { 0.05). Relationship between Zeleny's value and flour lactic acid SCR was confirmed by non-linear Spearman correlation (R = -0.26, P { 0.05).

Název v anglickém jazyce

Solvent retention capacity values in relation to the Czech commercial wheat quality

Popis výsledku anglicky

Milling grain quality (technological and analytical) was evaluated within of 80 commercial wheat samples. Results were compared with findings of modern Solvent Retention Capacity (SRC) method (AACC 56-11), both for fine flour and for wheat wholemeal. ANOVA revealed a dependence of milling parameters on harvest year, similarly to the SRC profiles, and there were found significant correlation between both quality characteristic groups. The flour lactic acid SRC was associated with the wet gluten and protein contents (r = 0.24, P { 0.05), and the protein quality as Zeleny's value with the flour water SRC (r = 0.24, P { 0.05). Relationship between Zeleny's value and flour lactic acid SCR was confirmed by non-linear Spearman correlation (R = -0.26, P { 0.05).

Druh

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

CEP obor

GM - Potravinářství

OECD FORD obor

—

Projekt

—

Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2012

Kód důvěrnosti údajů

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

Název periodika

International Journal of Food Science and Technology

ISSN

1365-2621

e-ISSN

—

Svazek periodika

47

Číslo periodika v rámci svazku

8

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

8

Strana od-do

2421-2428

Kód UT WoS článku

000310469700024

EID výsledku v databázi Scopus

—