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rdf:type
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Description
| - The different kind of processing were used to develop new foods on the base of hulless barley. Separate milling allows to obtain very interesting by-products with increased beta-glucan content. Puffed grains as well as malted grains were prepared for the new recipes of salty or sweet food products (bread, sal stickes, ginger bread). 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. Separate milling allows to obtain very interesting by-products with increased beta-glucan content. Puffed grains as well as malted grains were prepared for the new recipes of salty or sweet food products (bread, sal stickes, ginger bread). 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)
- 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.(chléb, slané tyčinky, perník). Bylo provedeno nutriční i senzorické hodnocení. Jak senzorické tak nutriční hodnocení ukázaly, že bezpluchý ječmen je vhodný pro rozšíření sortimentu potravin (cs)
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Title
| - Changes in hulless barley nutritional quality during grain processing and utilisation
- Změny v nutriční kvalitě bezpluchého ječmene v průběhu zpracování zrna a jeho využití (cs)
- Changes in hulless barley nutritional quality during grain processing and utilisation (en)
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skos:prefLabel
| - Changes in hulless barley nutritional quality during grain processing and utilisation
- Změny v nutriční kvalitě bezpluchého ječmene v průběhu zpracování zrna a jeho využití (cs)
- Changes in hulless barley nutritional quality during grain processing and utilisation (en)
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skos:notation
| - RIV/00027022:_____/05:8P006919!RIV08-MZE-00027022
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http://linked.open.../vavai/riv/strany
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http://linked.open...avai/riv/aktivita
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http://linked.open...avai/riv/aktivity
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http://linked.open...vai/riv/dodaniDat
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http://linked.open...aciTvurceVysledku
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http://linked.open.../riv/druhVysledku
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http://linked.open...iv/duvernostUdaju
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http://linked.open...titaPredkladatele
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http://linked.open...dnocenehoVysledku
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http://linked.open...ai/riv/idVysledku
| - RIV/00027022:_____/05:8P006919
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http://linked.open...riv/jazykVysledku
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http://linked.open.../riv/klicovaSlova
| - hulless barley grain; processing; puffing; malting; nutritional quality; nutrition; milling; grain processing; bakery and biscuit products (en)
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http://linked.open.../riv/klicoveSlovo
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http://linked.open...ontrolniKodProRIV
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http://linked.open...v/mistoKonaniAkce
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http://linked.open...i/riv/mistoVydani
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http://linked.open...i/riv/nazevZdroje
| - Abstract book of 3rd International Congress %22Flour-Bread%2205%22
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http://linked.open...in/vavai/riv/obor
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http://linked.open...ichTvurcuVysledku
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http://linked.open...cetTvurcuVysledku
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http://linked.open...vavai/riv/projekt
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http://linked.open...UplatneniVysledku
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http://linked.open...iv/tvurceVysledku
| - Houška, Milan
- Gabrovská, Dana
- Ouhrabková, Jarmila
- Rysová, Jana
- Vaculová, K.
- Prokeš, J.
- Hoke, Karel
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http://linked.open...vavai/riv/typAkce
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http://linked.open.../riv/zahajeniAkce
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number of pages
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http://purl.org/ne...btex#hasPublisher
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https://schema.org/isbn
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