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Description
  • Různé způsoby zpracování byly použity pro přípravu nových potravin na bázi bezpluchého ječmene. Debraning umožňuje získat velmi kvalitní vedlejší produkt s vyšším obsahem betaglukanů. Pufované zrno a sladované zrno bylo použito pro vývoj nových receptur sladkých i slaných potravin.Bylo provedeno nutriční i senzorické hodnocení. Jak senzorické tak nutriční hodnocení ukázaly, že bezpluchý ječmen je vhodný pro rozšíření sortimentu potravin (cs)
  • The different kind of processing were used to develop new foods on the base of hulless barley. Debranning allows to obtain very interesting by-products with increased beta-glucan kontent. Puffed grains as well as malted grains were prepared for the new recipes of salty or sweet food products. Barley flour, malt flour, barley and malt flakes were used for recipes development. Sensory and nutritional evaluation were carried out. Both sensory and chemical analyses of the products developed and tested showed that hulless barley is suitable raw materiál to enlarge the foods assortment.
  • The different kind of processing were used to develop new foods on the base of hulless barley. Debranning allows to obtain very interesting by-products with increased beta-glucan kontent. Puffed grains as well as malted grains were prepared for the new recipes of salty or sweet food products. Barley flour, malt flour, barley and malt flakes were used for recipes development. Sensory and nutritional evaluation were carried out. Both sensory and chemical analyses of the products developed and tested showed that hulless barley is suitable raw materiál to enlarge the foods assortment. (en)
Title
  • Ways of hulless grain processing and nutritional quality
  • Způsob zpracování zrna bezpluchého ječmene a nutriční kvalita (cs)
  • Ways of hulless grain processing and nutritional quality (en)
skos:prefLabel
  • Ways of hulless grain processing and nutritional quality
  • Způsob zpracování zrna bezpluchého ječmene a nutriční kvalita (cs)
  • Ways of hulless grain processing and nutritional quality (en)
skos:notation
  • RIV/00027022:_____/04:9P000441!RIV09-MZE-00027022
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • P(QF3291)
http://linked.open...iv/cisloPeriodika
  • 1
http://linked.open...vai/riv/dodaniDat
http://linked.open...aciTvurceVysledku
http://linked.open.../riv/druhVysledku
http://linked.open...iv/duvernostUdaju
http://linked.open...titaPredkladatele
http://linked.open...dnocenehoVysledku
  • 595037
http://linked.open...ai/riv/idVysledku
  • RIV/00027022:_____/04:9P000441
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • hulless barley grain; processing; puffing; malting; nutritional quality; nutrition; debranning (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...odStatuVydavatele
  • CZ - Česká republika
http://linked.open...ontrolniKodProRIV
  • [DCCD21D4434A]
http://linked.open...i/riv/nazevZdroje
  • Czech Journal of Genetics and Plant Breeding
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...vavai/riv/projekt
http://linked.open...UplatneniVysledku
http://linked.open...v/svazekPeriodika
  • 40
http://linked.open...iv/tvurceVysledku
  • Gabrovská, Dana
  • Ouhrabková, Jarmila
  • Rysová, Jana
  • Vaculová, K.
  • Prokeš, J.
  • Erban, Vladimír
  • Hoke, Karel
issn
  • 1212-1975
number of pages
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