"Rysov\u00E1, Jana" . "Chlebov\u00E1 sm\u011Bs pro p\u0159\u00EDpravu v\u00EDcezrnn\u00E9ho chleba" . . "Chlebov\u00E1 sm\u011Bs pro p\u0159\u00EDpravu v\u00EDcezrnn\u00E9ho chleba"@cs . . "Vaculov\u00E1, Kate\u0159ina" . . . "[76C12E52D6E1]" . . "Dvo\u0159\u00E1\u010Dek, V\u00E1clav" . . "Bread mixture for making multigrain bread"@en . . "P(QI91B095)" . "\u00DA\u0159ad pr\u016Fmyslov\u00E9ho vlastnictv\u00ED" . "5"^^ . "Podstatou technick\u00E9ho \u0159e\u0161en\u00ED u\u017Eitn\u00E9ho vzoru je kompletn\u00ED chlebov\u00E1 sm\u011Bs p\u0159ipraven\u00E1 z ml\u00FDnsk\u00FDch frakc\u00ED p\u0161enice set\u00E9, p\u0161enice dvouzrnky a je\u010Dmene jarn\u00EDho s bezpluch\u00FDm typem zrna, d\u00E1le soli, instantn\u00EDho dro\u017Ed\u00ED, km\u00EDnu, lepku a okyselovac\u00EDho peka\u0159sk\u00E9ho p\u0159\u00EDpravku. Sm\u011Bs slou\u017E\u00ED na p\u0159\u00EDpravu chleba s vy\u0161\u0161\u00ED nutri\u010Dn\u00ED hodnotou, zejm\u00E9na s vy\u0161\u0161\u00EDm obsahem celkov\u00E9 vl\u00E1kniny potravy, celkov\u00FDch polyfenol\u016F, s vy\u0161\u0161\u00ED antioxida\u010Dn\u00ED aktivitou a zejm\u00E9na vysok\u00FDm obsahem beta-glukan\u016F." . . . "bread mixture; multigrain bread; beta glucans"@en . . "http://isdv.upv.cz/portal/pls/portal/portlets.pts.det?xprim=1999379&lan=cs" . . "RIV/25328859:_____/13:#0000769" . . . "Ehrenbergerov\u00E1, Jaroslava" . "Podstatou technick\u00E9ho \u0159e\u0161en\u00ED u\u017Eitn\u00E9ho vzoru je kompletn\u00ED chlebov\u00E1 sm\u011Bs p\u0159ipraven\u00E1 z ml\u00FDnsk\u00FDch frakc\u00ED p\u0161enice set\u00E9, p\u0161enice dvouzrnky a je\u010Dmene jarn\u00EDho s bezpluch\u00FDm typem zrna, d\u00E1le soli, instantn\u00EDho dro\u017Ed\u00ED, km\u00EDnu, lepku a okyselovac\u00EDho peka\u0159sk\u00E9ho p\u0159\u00EDpravku. Sm\u011Bs slou\u017E\u00ED na p\u0159\u00EDpravu chleba s vy\u0161\u0161\u00ED nutri\u010Dn\u00ED hodnotou, zejm\u00E9na s vy\u0161\u0161\u00EDm obsahem celkov\u00E9 vl\u00E1kniny potravy, celkov\u00FDch polyfenol\u016F, s vy\u0161\u0161\u00ED antioxida\u010Dn\u00ED aktivitou a zejm\u00E9na vysok\u00FDm obsahem beta-glukan\u016F."@cs . "65311" . "The essence of technical solution of the utility model is a complete bread mixture prepared from milling fractions of common wheat, emmer wheat and spring barley with hulless grain, with addition of salt, instant yeast, caraway seeds, gluten and acidifying bakery preparation. The mixture is used to make bread with a higher nutritional value, especially with higher content of total dietary fibre, total polyphenols, higher antioxidative activity and particularly with high content of beta-glucans."@en . . . . "1"^^ . "RIV/25328859:_____/13:#0000769!RIV14-MZE-25328859" . "Bread mixture for making multigrain bread"@en . . "2013-12-19+01:00"^^ . "Chlebov\u00E1 sm\u011Bs pro p\u0159\u00EDpravu v\u00EDcezrnn\u00E9ho chleba" . . . . . "26271" . "Laknerov\u00E1, Ivana" . "Prague" . "Chlebov\u00E1 sm\u011Bs pro p\u0159\u00EDpravu v\u00EDcezrnn\u00E9ho chleba"@cs .