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Description
  • Wheat flour as a basic material for bread can be fortificated by different cereals (named as composite flours) with the aims to obtain comparable cereal product quality with higher nutrition value. Influence of two non-traditional cereals (hemp, teff with 5 - 20 % addition) on changes of the wheat flour gelatinization behavior was evaluated. The impacts of these components on bread characteristics were described according to internal methods (the baking test) and the design of crumb was also evaluated.
  • Wheat flour as a basic material for bread can be fortificated by different cereals (named as composite flours) with the aims to obtain comparable cereal product quality with higher nutrition value. Influence of two non-traditional cereals (hemp, teff with 5 - 20 % addition) on changes of the wheat flour gelatinization behavior was evaluated. The impacts of these components on bread characteristics were described according to internal methods (the baking test) and the design of crumb was also evaluated. (en)
Title
  • Composite flours - starch and bread characteristics
  • Composite flours - starch and bread characteristics (en)
skos:prefLabel
  • Composite flours - starch and bread characteristics
  • Composite flours - starch and bread characteristics (en)
skos:notation
  • RIV/60461373:22810/12:43894641!RIV13-MZE-22810___
http://linked.open...avai/riv/aktivita
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  • P(QI111B053)
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  • 128222
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  • RIV/60461373:22810/12:43894641
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  • bread features; amylograph test; non-traditional cereals - hemp and teff; composite flour (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...ontrolniKodProRIV
  • [C66D9AD8D85D]
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  • Praha
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  • Praha
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  • Proceedings of the 8th International Conference on Polysaccharides-Glycoscience
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  • Hrušková, Marie
  • Švec, Ivan
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number of pages
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  • Česká chemická společnost
https://schema.org/isbn
  • 978-80-86238-28-9
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  • 22810
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