"C\u00EDlem pr\u00E1ce bylo vyvinut\u00ED receptur peka\u0159sk\u00FDch v\u00FDrobk\u016F se zv\u00FD\u0161en\u00FDm obsahem kyseliny listov\u00E9 a sledov\u00E1n\u00ED vlivu 30 \u2013 68 % p\u0159\u00EDdavku ml\u00FDnsk\u00FDch frakc\u00ED netradi\u010Dn\u00EDch obilovin a 6 m\u011Bs\u00ED\u010Dn\u00ED doby skladov\u00E1n\u00ED na senzorickou a nutri\u010Dn\u00ED jakost fin\u00E1ln\u00EDch v\u00FDrobk\u016F. K senzorick\u00E9mu hodnocen\u00ED vzhledu, barvy, v\u016Fn\u011B, flavour, chuti, intenzity pachuti, textury a celkov\u00E9ho dojmu byla pou\u017Eita stupnicov\u00E1 metoda s grafickou stupnic\u00ED. Z nutri\u010Dn\u00EDch ukazatel\u016F byly sledov\u00E1ny u peka\u0159sk\u00FDch v\u00FDrobk\u016F zejm\u00E9na obsahy celkov\u00E9 vl\u00E1kniny potravy, celkov\u00FDch polyfenol\u016F a karotenoid\u016F, vitaminu E, thiaminu, niacinu, kyseliny pantothenov\u00E9, pyridoxinu a p\u0159idan\u00E9 kyseliny listov\u00E9." . . . "Dvo\u0159\u00E1\u010Dek, V\u00E1clav" . "Vyu\u017Eit\u00ED netradi\u010Dn\u00EDch forem obilovin v pek\u00E1rensk\u00FDch v\u00FDrobc\u00EDch obohacen\u00FDch kyselinou listovou"@cs . . "Winterov\u00E1, Renata" . . "C\u00EDlem pr\u00E1ce bylo vyvinut\u00ED receptur peka\u0159sk\u00FDch v\u00FDrobk\u016F se zv\u00FD\u0161en\u00FDm obsahem kyseliny listov\u00E9 a sledov\u00E1n\u00ED vlivu 30 \u2013 68 % p\u0159\u00EDdavku ml\u00FDnsk\u00FDch frakc\u00ED netradi\u010Dn\u00EDch obilovin a 6 m\u011Bs\u00ED\u010Dn\u00ED doby skladov\u00E1n\u00ED na senzorickou a nutri\u010Dn\u00ED jakost fin\u00E1ln\u00EDch v\u00FDrobk\u016F. K senzorick\u00E9mu hodnocen\u00ED vzhledu, barvy, v\u016Fn\u011B, flavour, chuti, intenzity pachuti, textury a celkov\u00E9ho dojmu byla pou\u017Eita stupnicov\u00E1 metoda s grafickou stupnic\u00ED. Z nutri\u010Dn\u00EDch ukazatel\u016F byly sledov\u00E1ny u peka\u0159sk\u00FDch v\u00FDrobk\u016F zejm\u00E9na obsahy celkov\u00E9 vl\u00E1kniny potravy, celkov\u00FDch polyfenol\u016F a karotenoid\u016F, vitaminu E, thiaminu, niacinu, kyseliny pantothenov\u00E9, pyridoxinu a p\u0159idan\u00E9 kyseliny listov\u00E9."@cs . . "Laknerov\u00E1, Ivana" . "116116" . "61" . . "[2402F0A7403A]" . . "Utilization of non-traditional forms of cereals in bakery products fortified with folic acid"@en . "RIV/25328859:_____/13:#0000757!RIV14-MZE-25328859" . . "Vyu\u017Eit\u00ED netradi\u010Dn\u00EDch forem obilovin v pek\u00E1rensk\u00FDch v\u00FDrobc\u00EDch obohacen\u00FDch kyselinou listovou"@cs . "Martinek, Petr" . "Vyu\u017Eit\u00ED netradi\u010Dn\u00EDch forem obilovin v pek\u00E1rensk\u00FDch v\u00FDrobc\u00EDch obohacen\u00FDch kyselinou listovou" . "10"^^ . . . "4"^^ . "\u00DAroda" . "folic acid; bakery products; cereals; storage"@en . "Ma\u0161kov\u00E1, Eva" . "Utilization of non-traditional forms of cereals in bakery products fortified with folic acid"@en . "Ehrenbergerov\u00E1, Jaroslava" . "P(QI91B095)" . "CZ - \u010Cesk\u00E1 republika" . . . "Ouhrabkov\u00E1, Jarmila" . . "The aim of this work was to develop a formula of bakery products with high content of folic acid and monitoring the impact of 30 \u2013 68 % mill fraction of non-tradition forms cereals addition and 6 month storage time on the sensory and nutritional quality of final products. The graphic rating scale method was used for sensory assessment of appearance, colour, aroma, flavour, taste, aftertaste intensity, texture and the overall impression. The content of total dietary fibre, total polyphenols and carotenoids, vitamin E, thiamine, niacin, pantothenic acid, pyridoxine and added folic acid was observed."@en . . "Fiedlerov\u00E1, Vlasta" . . "RIV/25328859:_____/13:#0000757" . "Vaculov\u00E1, Kate\u0159ina" . "2"^^ . . "Vyu\u017Eit\u00ED netradi\u010Dn\u00EDch forem obilovin v pek\u00E1rensk\u00FDch v\u00FDrobc\u00EDch obohacen\u00FDch kyselinou listovou" . . "Holasov\u00E1, Marie" . "12" . "0139-6013" . .