. . "RIV/60076658:12220/10:00012657!RIV11-MSM-12220___" . "4"^^ . "275736" . . . . . "RIV/60076658:12220/10:00012657" . "Nutri\u010Dn\u00ED hodnota p\u0161enice dvouzrnky" . . "V\u00FD\u017Eiva a potraviny" . . "65" . . . "Moudr\u00FD, Jan" . "emmer wheat; nutritional and technological quality"@en . . . "P\u0161enice dvouzrnka je dnes opom\u00EDjenou pluchatou p\u0161enic\u00ED s velmi dlouhou tradic\u00ED p\u011Bstov\u00E1n\u00ED. V p\u0159\u00EDsp\u011Bvku p\u0159in\u00E1\u0161\u00EDme zhodnocen\u00ED nutri\u010Dn\u00ED a technologick\u00E9 jakosti \u0161esti krajov\u00FDch odr\u016Fd dvouzrnky ve srovn\u00E1n\u00ED s p\u0161enic\u00ED setou v na\u0161ich podm\u00EDnk\u00E1ch. Dvouzrnka m\u00E1 vysok\u00FD obsah proteinu v zrnu (a\u017E 20%), stejn\u011B jako obsah mokr\u00E9ho lepku. Naopak bobtnavost b\u00EDlkovin a tedy i jejich vhodnost pro p\u0159\u00EDpravu kynut\u00FDch t\u011Bst je n\u00EDzk\u00E1. P\u0159ednost\u00ED je tak\u00E9 vy\u0161\u0161\u00ED obsah n\u011Bkter\u00FDch esenci\u00E1ln\u00EDch aminokyselin (prvn\u00ED limituj\u00EDc\u00ED aminokyselinou je lysin) ve srovn\u00E1n\u00ED s p\u0161enic\u00ED setou. Obsah n\u011Bkter\u00FDch vitamin\u016F nebo miner\u00E1ln\u00EDch l\u00E1tek je tak\u00E9 vy\u0161\u0161\u00ED. V sou\u010Dasn\u00E9 dob\u011B je k dost\u00E1n\u00ED v \u010CR p\u0159edev\u0161\u00EDm zrno p\u0161enice dvouzrnky, kter\u00E9 m\u016F\u017Ee b\u00FDt zpracov\u00E1no jak v podm\u00EDnk\u00E1ch drobn\u00FDch (region\u00E1ln\u00EDch) v\u00FDrobc\u016F potravin, tak p\u0159\u00EDmo v dom\u00E1cnostech. Nejvhodn\u011Bj\u0161\u00EDmi v\u00FDrobky je \u0161irok\u00E1 \u0161k\u00E1la nekynut\u00FDch potravin jako jsou pala\u010Dinky, pizza, t\u011Bstoviny, ka\u0161e, su\u0161enky a nebo p\u0159\u00EDdavek dvouzrnkov\u00E9 mouky do pe\u010Diva (dom\u00E1c\u00ED chl\u00E9b apod.)." . "4" . . . "Stehno, Zden\u011Bk" . "Nutri\u010Dn\u00ED hodnota p\u0161enice dvouzrnky"@cs . "[0145AD74124C]" . . "Konvalina, Petr" . "Emmer wheat is a neglected hulled wheat species, which is characterised by a long tradition of growing. Our paper deals with the evaluation of nutritional and technological quality of six emmer wheat land races, being compared to soft wheat in our conditions. The emmer wheat has a high grain protein content (up to 20 %) and wet gluten content. On the other hand, the protein swelling is low, which means an unsuitability of the emmer wheat for production of yeasty dought and products. A high content of particular essential aminoacids and (lysine is the first limiting aminoacid), particular vitamins and mineral are another advantages of the emmer wheat cultivars. Nowdays, the emmer wheat grains are available in the Czech Republic; they may be used by regional producers, in public canteens and by private households too. There is a wide range of suitable products: unyeasty food-stuffs (pancakes, pizza, pasta, biscuit), or addition of flour in pastra (home made bread and others)."@en . "Nutri\u010Dn\u00ED hodnota p\u0161enice dvouzrnky" . . "P\u0161enice dvouzrnka je dnes opom\u00EDjenou pluchatou p\u0161enic\u00ED s velmi dlouhou tradic\u00ED p\u011Bstov\u00E1n\u00ED. V p\u0159\u00EDsp\u011Bvku p\u0159in\u00E1\u0161\u00EDme zhodnocen\u00ED nutri\u010Dn\u00ED a technologick\u00E9 jakosti \u0161esti krajov\u00FDch odr\u016Fd dvouzrnky ve srovn\u00E1n\u00ED s p\u0161enic\u00ED setou v na\u0161ich podm\u00EDnk\u00E1ch. Dvouzrnka m\u00E1 vysok\u00FD obsah proteinu v zrnu (a\u017E 20%), stejn\u011B jako obsah mokr\u00E9ho lepku. Naopak bobtnavost b\u00EDlkovin a tedy i jejich vhodnost pro p\u0159\u00EDpravu kynut\u00FDch t\u011Bst je n\u00EDzk\u00E1. P\u0159ednost\u00ED je tak\u00E9 vy\u0161\u0161\u00ED obsah n\u011Bkter\u00FDch esenci\u00E1ln\u00EDch aminokyselin (prvn\u00ED limituj\u00EDc\u00ED aminokyselinou je lysin) ve srovn\u00E1n\u00ED s p\u0161enic\u00ED setou. Obsah n\u011Bkter\u00FDch vitamin\u016F nebo miner\u00E1ln\u00EDch l\u00E1tek je tak\u00E9 vy\u0161\u0161\u00ED. V sou\u010Dasn\u00E9 dob\u011B je k dost\u00E1n\u00ED v \u010CR p\u0159edev\u0161\u00EDm zrno p\u0161enice dvouzrnky, kter\u00E9 m\u016F\u017Ee b\u00FDt zpracov\u00E1no jak v podm\u00EDnk\u00E1ch drobn\u00FDch (region\u00E1ln\u00EDch) v\u00FDrobc\u016F potravin, tak p\u0159\u00EDmo v dom\u00E1cnostech. Nejvhodn\u011Bj\u0161\u00EDmi v\u00FDrobky je \u0161irok\u00E1 \u0161k\u00E1la nekynut\u00FDch potravin jako jsou pala\u010Dinky, pizza, t\u011Bstoviny, ka\u0161e, su\u0161enky a nebo p\u0159\u00EDdavek dvouzrnkov\u00E9 mouky do pe\u010Diva (dom\u00E1c\u00ED chl\u00E9b apod.)."@cs . "Capouchov\u00E1, Ivana" . "3"^^ . "P(QH82272), Z(MSM6007665806)" . "1211-846X" . "CZ - \u010Cesk\u00E1 republika" . "2"^^ . . "Nutritional quality of emmer"@en . "Nutri\u010Dn\u00ED hodnota p\u0161enice dvouzrnky"@cs . "Nutritional quality of emmer"@en . "12220" .