About: Utilisation of Non-Traditional Forms of Cereals in Bakery Production

Facets (new session)
Description
Metadata
Settings
- owl:sameAs
- Inference Rule:

About: Utilisation of Non-Traditional Forms of Cereals in Bakery Production Goto Sponge NotDistinct Permalink

An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

Attributes	Values
rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
rdfs:seeAlso	http://www.agriculturejournals.cz/publicFiles/124074.pdf
Description	One form of common wheat with yellow coloured grain, two forms of emmer wheat, and two forms of barley with hulless grain were used for the preparation of bread with enhanced nutritional quality. The following mill products were prepared from the cereal grains: wholemeal flour, break flour, barley grits, and break bran. The contents of thiamin, niacin, pyridoxine, total polyphenols, and total dietary fiber were studied in these raw materials and bread samples. Further, in the bread samples, the antioxidant activity was assessed and sensory evaluation was performed. As a result, the utilisation of the non-traditional forms of cereals improved nutrient contents of bread while maintaining very good sensory characterising and processing quality. One form of common wheat with yellow coloured grain, two forms of emmer wheat, and two forms of barley with hulless grain were used for the preparation of bread with enhanced nutritional quality. The following mill products were prepared from the cereal grains: wholemeal flour, break flour, barley grits, and break bran. The contents of thiamin, niacin, pyridoxine, total polyphenols, and total dietary fiber were studied in these raw materials and bread samples. Further, in the bread samples, the antioxidant activity was assessed and sensory evaluation was performed. As a result, the utilisation of the non-traditional forms of cereals improved nutrient contents of bread while maintaining very good sensory characterising and processing quality. (en)
Title	Utilisation of Non-Traditional Forms of Cereals in Bakery Production Utilisation of Non-Traditional Forms of Cereals in Bakery Production (en)
skos:prefLabel	Utilisation of Non-Traditional Forms of Cereals in Bakery Production Utilisation of Non-Traditional Forms of Cereals in Bakery Production (en)
skos:notation	RIV/00027022:_____/14:00000491!RIV15-MZE-00027022
http://linked.open...avai/riv/aktivita	P
http://linked.open...avai/riv/aktivity	P(QI91B095)
http://linked.open...iv/cisloPeriodika	3
http://linked.open...vai/riv/dodaniDat	2015
http://linked.open...aciTvurceVysledku	Rysová, Jana Winterová, Renata Fiedlerová, Vlasta Ouhrabková, Jarmila Paulíčková, Ivana Mašková, Eva Holasová, Marie
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Výzkumný ústav potravinářský Praha, v.v.i.
http://linked.open...dnocenehoVysledku	52581
http://linked.open...ai/riv/idVysledku	RIV/00027022:_____/14:00000491
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	common wheat; emmer; barley; mill fractions; bread (en)
http://linked.open.../riv/klicoveSlovo	emmer barley bread common wheat mill fractions
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[ED243142C4AD]
http://linked.open...i/riv/nazevZdroje	Czech Journal of Food Sciences
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	7 (xsd:int)
http://linked.open...cetTvurcuVysledku	11 (xsd:int)
http://linked.open...vavai/riv/projekt	Study and characterization of the cereals with high nutritive value for special bakery and pastry utilization.
http://linked.open...UplatneniVysledku	2014
http://linked.open...v/svazekPeriodika	32
http://linked.open...iv/tvurceVysledku	Ehrenbergerová, Jaroslava Martinek, Petr Vaculová, Kateřina Fiedlerová, Vlasta Winterová, Renata Dvořáček, Václav Holasová, Marie Mašková, Eva Ouhrabková, Jarmila Rysová, Jana Laknerová, Ivana
issn	1212-1800
number of pages	6 (xsd:int)

Faceted Search & Find service v1.16.118 as of Jun 21 2024

Alternative Linked Data Documents: ODE Content Formats:

RDF

ODATA

Microdata

About

OpenLink Virtuoso version 07.20.3240 as of Jun 21 2024, on Linux (x86_64-pc-linux-gnu), Single-Server Edition (126 GB total memory, 58 GB memory in use)
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2024 OpenLink Software