"Hoke, Karel" . "40" . . . "Ways of hulless grain processing and nutritional quality" . "1"^^ . "CZ - \u010Cesk\u00E1 republika" . "Czech Journal of Genetics and Plant Breeding" . "7"^^ . . "hulless barley grain; processing; puffing; malting; nutritional quality; nutrition; debranning"@en . . "Ways of hulless grain processing and nutritional quality" . "[DCCD21D4434A]" . "Vaculov\u00E1, K." . "5"^^ . "Zp\u016Fsob zpracov\u00E1n\u00ED zrna bezpluch\u00E9ho je\u010Dmene a nutri\u010Dn\u00ED kvalita"@cs . . "Ways of hulless grain processing and nutritional quality"@en . "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 materi\u00E1l to enlarge the foods assortment."@en . . . . "Gabrovsk\u00E1, Dana" . "595037" . . "Proke\u0161, J." . "Erban, Vladim\u00EDr" . . "R\u016Fzn\u00E9 zp\u016Fsoby zpracov\u00E1n\u00ED byly pou\u017Eity pro p\u0159\u00EDpravu nov\u00FDch potravin na b\u00E1zi bezpluch\u00E9ho je\u010Dmene. Debraning umo\u017E\u0148uje z\u00EDskat velmi kvalitn\u00ED vedlej\u0161\u00ED produkt s vy\u0161\u0161\u00EDm obsahem betaglukan\u016F. Pufovan\u00E9 zrno a sladovan\u00E9 zrno bylo pou\u017Eito pro v\u00FDvoj nov\u00FDch receptur sladk\u00FDch i slan\u00FDch potravin.Bylo provedeno nutri\u010Dn\u00ED i senzorick\u00E9 hodnocen\u00ED. Jak senzorick\u00E9 tak nutri\u010Dn\u00ED hodnocen\u00ED uk\u00E1zaly, \u017Ee bezpluch\u00FD je\u010Dmen je vhodn\u00FD pro roz\u0161\u00ED\u0159en\u00ED sortimentu potravin"@cs . "P(QF3291)" . . . "RIV/00027022:_____/04:9P000441!RIV09-MZE-00027022" . "RIV/00027022:_____/04:9P000441" . . "Ouhrabkov\u00E1, Jarmila" . . . . . . . "Ways of hulless grain processing and nutritional quality"@en . . "1212-1975" . . "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 materi\u00E1l to enlarge the foods assortment." . . "Rysov\u00E1, Jana" . "1" . "Zp\u016Fsob zpracov\u00E1n\u00ED zrna bezpluch\u00E9ho je\u010Dmene a nutri\u010Dn\u00ED kvalita"@cs . .