| Attributes | Values |
|---|
| rdf:type
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| Description
| - The application of saccharified malt from naked barley in conventional bakery products was tested. The saccharified malt was added to the sweet leavened pastries, sponge cakes and biscuits as a substitute for sugar in the recipes. It was found that the dosage of malt as a sugar replacement from 30 to 50% is acceptable in terms of baking and sensory quality of products. The addition of saccharified malt caused a slightly darker crumb colour and reduced the intensity of sweet taste, but did not change significantly the basic composition of pastries. Depending on the amount of malt added the changes of the sugar composition in the products were observed in favour of maltose. The monosaccharides content decreased in the samples leaved by yeast and on the contrary the content of maltose increased. The other samples contained significantly less sucrose and slightly more fructose and glucose.
- The application of saccharified malt from naked barley in conventional bakery products was tested. The saccharified malt was added to the sweet leavened pastries, sponge cakes and biscuits as a substitute for sugar in the recipes. It was found that the dosage of malt as a sugar replacement from 30 to 50% is acceptable in terms of baking and sensory quality of products. The addition of saccharified malt caused a slightly darker crumb colour and reduced the intensity of sweet taste, but did not change significantly the basic composition of pastries. Depending on the amount of malt added the changes of the sugar composition in the products were observed in favour of maltose. The monosaccharides content decreased in the samples leaved by yeast and on the contrary the content of maltose increased. The other samples contained significantly less sucrose and slightly more fructose and glucose. (en)
- The application of saccharified malt from naked barley in conventional bakery products was tested. The saccharified malt was added to the sweet leavened pastries, sponge cakes and biscuits as a substitute for sugar in the recipes. It was found that the dosage of malt as a sugar replacement from 30 to 50% is acceptable in terms of baking and sensory quality of products. The addition of saccharified malt caused a slightly darker crumb colour and reduced the intensity of sweet taste, but did not change significantly the basic composition of pastries. Depending on the amount of malt added the changes of the sugar composition in the products were observed in favour of maltose. The monosaccharides content decreased in the samples leaved by yeast and on the contrary the content of maltose increased. The other samples contained significantly less sucrose and slightly more fructose and glucose. (cs)
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| Title
| - The saccharified barley malt as a bakery material
- The saccharified barley malt as a bakery material (en)
- The saccharified barley malt as a bakery material (cs)
|
| skos:prefLabel
| - The saccharified barley malt as a bakery material
- The saccharified barley malt as a bakery material (en)
- The saccharified barley malt as a bakery material (cs)
|
| skos:notation
| - RIV/00027022:_____/14:00000518!RIV15-MZE-00027022
|
| http://linked.open...avai/riv/aktivita
| |
| http://linked.open...avai/riv/aktivity
| |
| 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
| |
| http://linked.open...ai/riv/idVysledku
| - RIV/00027022:_____/14:00000518
|
| http://linked.open...riv/jazykVysledku
| |
| http://linked.open.../riv/klicovaSlova
| - bakery products; malt; saccharified malt; sugar replacement (en)
|
| http://linked.open.../riv/klicoveSlovo
| |
| http://linked.open...ontrolniKodProRIV
| |
| http://linked.open...v/mistoKonaniAkce
| |
| http://linked.open...i/riv/mistoVydani
| |
| http://linked.open...i/riv/nazevZdroje
| - Proceedidngs of 10th International Conference on POLYSACCHARIDES-GLYCOSCIENCE
|
| 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...iv/tvurceVysledku
| - Hartman, Ivo
- Fiedlerová, Vlasta
- Winterová, Renata
- Gabrovská, Dana
- Holasová, Marie
- Ouhrabková, Jarmila
- Rysová, Jana
- Laknerová, Ivana
- Vavreinová, Slavomíra
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| http://linked.open...vavai/riv/typAkce
| |
| http://linked.open.../riv/zahajeniAkce
| |
| number of pages
| |
| http://purl.org/ne...btex#hasPublisher
| - Vysoká škola chemicko-technologická v Praze
|
| https://schema.org/isbn
| |
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