"Influence of wheat flour and further components on pasta quality"@en . "T\u011Bstoviny byly p\u0159ipraveny podle standardizovan\u00E9ho t\u011Bst\u00E1rensk\u00E9ho pokusu V\u0160CHT Praha pomoc\u00ED lisu Korngold TR70 ze t\u0159\u00ED typ\u016F mouky ? hladk\u00E9, polohrub\u00E9 a semoliny. Byl testov\u00E1n vliv p\u0159\u00EDdavku vajec (0, 1, 2) na barvu t\u011Bstovin, stanoven\u00E9 pomoc\u00ED Minolty CM-2600d. Semolina m\u011Bla podle p\u0159edpokladu vy\u0161\u0161\u00ED pod\u00EDl \u017Elut\u00E9 b* ne\u017E ostatn\u00ED mouky. Rostouc\u00ED pod\u00EDl vajec se nejv\u00EDce pozitivn\u011B projevil pro t\u011Bstoviny z mouky hladk\u00E9. Shlukovou anal\u00FDzou bylo prok\u00E1z\u00E1no, \u017Ee na barvu t\u011Bstovin m\u011Bla dominantn\u00ED vliv pou\u017Eit\u00E1 mouka."@cs . "Z(MSM6046137305)" . . "2008-10-21+02:00"^^ . . "[C60CC62796BB]" . "Pasta were produced according to standardised pasta-making procedure of ITC Prague by using press Korngolg TR70 from three flour types ? bright, semi-bright and semolina. Egg ratio addition (0, 1, 2) on pasta colour was measured on Minolta CM-2600d. Determined yellowness values b* were understandably higher for semolina. The strongest positive impact of increasing eggs percentage was observed for pasta from bright flour. Cluster analysis proved a dominant role of used flour on prepared pasta colour."@en . . . . . . "1213-5380" . "Influence of wheat flour and further components on pasta quality"@en . . . . . . "Vliv p\u0161eni\u010Dn\u00E9 mouky a dal\u0161\u00EDch komponent na kvalitu t\u011Bstovin"@cs . "\u0160vec, Ivan" . . "22330" . "Hradec Kr\u00E1lov\u00E9" . "Sekerov\u00E1, H." . "Vliv p\u0161eni\u010Dn\u00E9 mouky a dal\u0161\u00EDch komponent na kvalitu t\u011Bstovin"@cs . "4"^^ . "Vliv p\u0161eni\u010Dn\u00E9 mouky a dal\u0161\u00EDch komponent na kvalitu t\u011Bstovin" . "Mezos S.r.o." . "3"^^ . . "Hru\u0161kov\u00E1, Marie" . "2"^^ . "pasta; colour; flour type; egg ratio"@en . . "Pardubice" . "RIV/60461373:22330/08:00021095!RIV09-MSM-22330___" . "Sborn\u00EDk 17. Odborn\u00E9ho semin\u00E1\u0159e Qualima 08 k jakosti potravin\u00E1\u0159sk\u00FDch a krmiv\u00E1\u0159sk\u00FDch produkt\u016F" . . "V\u00EDtov\u00E1, M." . "Vliv p\u0161eni\u010Dn\u00E9 mouky a dal\u0161\u00EDch komponent na kvalitu t\u011Bstovin" . "403281" . "T\u011Bstoviny byly p\u0159ipraveny podle standardizovan\u00E9ho t\u011Bst\u00E1rensk\u00E9ho pokusu V\u0160CHT Praha pomoc\u00ED lisu Korngold TR70 ze t\u0159\u00ED typ\u016F mouky ? hladk\u00E9, polohrub\u00E9 a semoliny. Byl testov\u00E1n vliv p\u0159\u00EDdavku vajec (0, 1, 2) na barvu t\u011Bstovin, stanoven\u00E9 pomoc\u00ED Minolty CM-2600d. Semolina m\u011Bla podle p\u0159edpokladu vy\u0161\u0161\u00ED pod\u00EDl \u017Elut\u00E9 b* ne\u017E ostatn\u00ED mouky. Rostouc\u00ED pod\u00EDl vajec se nejv\u00EDce pozitivn\u011B projevil pro t\u011Bstoviny z mouky hladk\u00E9. Shlukovou anal\u00FDzou bylo prok\u00E1z\u00E1no, \u017Ee na barvu t\u011Bstovin m\u011Bla dominantn\u00ED vliv pou\u017Eit\u00E1 mouka." . . "RIV/60461373:22330/08:00021095" . .