"Hru\u0161kov\u00E1, Marie" . . "RIV/60461373:22330/08:00021094" . "Sledov\u00E1n\u00ED barvy t\u011Bstovin"@cs . "2"^^ . "Pasta colour study ? flour and recipe influence"@en . . . "T\u011Bstoviny byly p\u0159ipraveny z mouky hladk\u00E9, polohrub\u00E9 a semoliny, s r\u016Fznou d\u00E1vkou vajec (0, 1, 2) a s p\u0159\u00EDdavkem 12 netradi\u010Dn\u00EDch plodin. Barva byla stanovena pomoc\u00ED Minolty CM-2600d ze vzorku su\u0161e-n\u00FDch mlet\u00FDch t\u011Bstovin. Semolina m\u011Bla podle p\u0159edpokladu vy\u0161\u0161\u00ED pod\u00EDl \u017Elut\u00E9 b* ne\u017E ostatn\u00ED mouky. Rostou-c\u00ED pod\u00EDl vajec se nejv\u00EDce pozitivn\u011B projevil pro t\u011Bstoviny z mouky hladk\u00E9. T\u011Bstoviny z archaick\u00FDch druh\u016F p\u0161enice m\u011Bly barvu srovnatelnou se standardem, p\u0159\u00EDdavek je\u010Dmen\u016F sn\u00ED\u017Eil hodnoty \u017Elut\u00E9 (b*) p\u0159i zachov\u00E1n\u00ED b\u00EDl\u00E9 (L*). Lupina v\u00FDznamn\u011B zv\u00FD\u0161ila senzorick\u00FD vjem barvy t\u011Bstovin, pohanka naopak ? t\u011Bstoviny byly b\u00E9\u017Eov\u00E9, hodnota \u010Derven\u00E9 a* se zdvojn\u00E1sobila." . . . . "Skalsk\u00FD Dv\u016Fr" . . "Pasta colour study ? flour and recipe influence"@en . . . "flour type; pasta recipe; non-traditional cereals; colour"@en . "Sledov\u00E1n\u00ED barvy t\u011Bstovin" . "V\u00DAPP" . . "22330" . "Sborn\u00EDk XXXIV. Symposia o nov\u00FDch sm\u011Brech v\u00FDroby a hodnocen\u00ED potravin" . . . . "T\u011Bstoviny byly p\u0159ipraveny z mouky hladk\u00E9, polohrub\u00E9 a semoliny, s r\u016Fznou d\u00E1vkou vajec (0, 1, 2) a s p\u0159\u00EDdavkem 12 netradi\u010Dn\u00EDch plodin. Barva byla stanovena pomoc\u00ED Minolty CM-2600d ze vzorku su\u0161e-n\u00FDch mlet\u00FDch t\u011Bstovin. Semolina m\u011Bla podle p\u0159edpokladu vy\u0161\u0161\u00ED pod\u00EDl \u017Elut\u00E9 b* ne\u017E ostatn\u00ED mouky. Rostou-c\u00ED pod\u00EDl vajec se nejv\u00EDce pozitivn\u011B projevil pro t\u011Bstoviny z mouky hladk\u00E9. T\u011Bstoviny z archaick\u00FDch druh\u016F p\u0161enice m\u011Bly barvu srovnatelnou se standardem, p\u0159\u00EDdavek je\u010Dmen\u016F sn\u00ED\u017Eil hodnoty \u017Elut\u00E9 (b*) p\u0159i zachov\u00E1n\u00ED b\u00EDl\u00E9 (L*). Lupina v\u00FDznamn\u011B zv\u00FD\u0161ila senzorick\u00FD vjem barvy t\u011Bstovin, pohanka naopak ? t\u011Bstoviny byly b\u00E9\u017Eov\u00E9, hodnota \u010Derven\u00E9 a* se zdvojn\u00E1sobila."@cs . "1802-1433" . . "Sledov\u00E1n\u00ED barvy t\u011Bstovin" . . "V\u00EDtov\u00E1, M." . "2008-05-26+02:00"^^ . . . "395191" . "\u0160vec, Ivan" . "Different pasta recipes were tested on three flour types (bright, semi-bright, semolina) including three egg levels (0, 1, 2) and supplement of 12 non-traditional cereals. Pasta colour was evaluated at Minolta CM-2600d from dried milled samples. As presumed, semolina yellowness was higher than for other flour. Yel-lowness enhancement by egg dosage was the highest for bright flour pasta. Colour of archaic wheat en-riched pastas differed not from standard, while spectra of barley-fortified ones had lower yellowness b* at constant whiteness L*. Lupin addition attract pasta colour profile, however buckwheat don?t ? pasta got braun shade and redness a* increased twofold."@en . "RIV/60461373:22330/08:00021094!RIV09-MSM-22330___" . "Z(MSM6046137305)" . "Sekerov\u00E1, H." . "4"^^ . "Praha" . "Sledov\u00E1n\u00ED barvy t\u011Bstovin"@cs . . "4"^^ . "[D118A0CDAE1B]" .