Impact of reducing and oxidising agents on the wheat flour dough dynamic rheological properties

Pečivová, Pavlína; Pavlínek, Vladimír; Hrabě, Jan; Valášek, Pavel; Bouda, Lubomír

dc.title	Impact of reducing and oxidising agents on the wheat flour dough dynamic rheological properties	en
dc.contributor.author	Pečivová, Pavlína
dc.contributor.author	Pavlínek, Vladimír
dc.contributor.author	Hrabě, Jan
dc.contributor.author	Valášek, Pavel
dc.contributor.author	Bouda, Lubomír
dc.relation.ispartof	Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
dc.identifier.issn	1211-8516 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued	2011
utb.relation.volume	59
utb.relation.issue	1
dc.citation.spage	191
dc.citation.epage	198
dc.type	article
dc.language.iso	en
dc.identifier.doi	10.11118/actaun201159010191
dc.relation.uri	http://acta.mendelu.cz/media/pdf/actaun_2011059010191.pdf
dc.subject	Amino acid	en
dc.subject	Dough	en
dc.subject	Flour	en
dc.subject	Viscoelastic properties	en
utb.faculty	Faculty of Technology
dc.identifier.uri	http://hdl.handle.net/10563/1002349
utb.identifier.rivid	RIV/70883521:28110/11:43865226!RIV12-MSM-28110___
utb.identifier.obdid	43865228
utb.identifier.scopus	2-s2.0-79953134039
utb.source	j-scopus
dc.date.accessioned	2011-09-30T00:09:55Z
dc.date.available	2011-09-30T00:09:55Z
dc.rights	Attribution-NonCommercial-NoDerivs 4.0 International
dc.rights.uri	https://creativecommons.org/licenses/by-nc-nd/4.0/
dc.rights.access	openAccess
utb.contributor.internalauthor	Pavlínek, Vladimír
utb.contributor.internalauthor	Valášek, Pavel
utb.fulltext.affiliation	Address Ing. Pavlína Pečivová, Ph.D., doc. Ing. Jan Hrabě, Ph.D., Bc. Lubomír Bouda, Ústav technologie a mikrobiologie potravin, Ing. Pavel Valášek, CSc., Ústav biochemie a analýzy potravin, doc. Dr. Ing. Vladimír Pavlínek, Centrum polymerních materiálů, Fakulta technologická, Univerzita Tomáše Bati ve Zlíně, nám. T. G. Masaryka, 275, 762 72 Zlín, Česká republika. e-mail: pecivova@ft.utb.cz
utb.fulltext.dates	Received: April 2, 2010
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utb.fulltext.sponsorship	This work was kindly supported by a project of Czech Ministry of Education, Youth and Sports (Grant No. MSM 7088352101).
utb.fulltext.projects	MSM 7088352101