. . "3"^^ . "7"^^ . "Z(MSM6046137305)" . "Hru\u0161kov\u00E1, Marie" . "Mo\u017Enosti peka\u0159sk\u00E9ho u\u017Eit\u00ED je\u010Dmene a ovsa" . "Celozrnn\u00E9 bio mouky z\u00A0je\u010Dmene a ovsa byly testov\u00E1ny jako 10, 20, 30 a 50% n\u00E1hrady p\u0161eni\u010Dn\u00E9 mouky v\u00A0jednotliv\u00FDch f\u00E1z\u00EDch p\u0159\u00EDpravy t\u011Bsta. Charakteristiky hodnocen\u00E9 pomoc\u00ED reologick\u00FDch p\u0159\u00EDstroj\u016F a modelov\u00FD peka\u0159sk\u00FD pokus potvrdily individu\u00E1ln\u00ED zm\u011Bny. M\u011Brn\u00FD objem pe\u010Diva sice klesal se stoupaj\u00EDc\u00EDm p\u0159\u00EDdavkem, ale senzorick\u00E1 jakost byla pr\u016Fm\u011Brn\u00E1 i p\u0159i 50% fortifikaci. Chu\u0165ov\u00FD vjem byl p\u0159ijateln\u00FD jak pro pe\u010Divo s\u00A0je\u010Dmenem, tak ovsem i p\u0159es v\u011Bt\u0161\u00ED hutnost st\u0159\u00EDdy. Pozitivn\u00ED bylo i zv\u00FD\u0161en\u00ED barvy st\u0159\u00EDdy." . "Pardubice" . "Wholemeal bio-flours from barley and oat were tested as 10, 20, 30 and 50% substitutes of wheat flour in single phases of bread manufacturing. Characteristics measured on specific rheological apparatuses and baking test confirmed individual changes. Although bread volumes decreased correspondingly to increasing amounts added, bread sensory profiles were average even at 50% fortification. Taste was acceptable both barley- and oat-wheat bread, regardless to higher crumb compactness. Bread crumb embrowning could be considered also as positive effect."@en . "Qualima 2009" . . "22330" . "Mezos S.r.o." . . "wheat flour; barley; oat; dough rheology; baking test"@en . . "Celozrnn\u00E9 bio mouky z\u00A0je\u010Dmene a ovsa byly testov\u00E1ny jako 10, 20, 30 a 50% n\u00E1hrady p\u0161eni\u010Dn\u00E9 mouky v\u00A0jednotliv\u00FDch f\u00E1z\u00EDch p\u0159\u00EDpravy t\u011Bsta. Charakteristiky hodnocen\u00E9 pomoc\u00ED reologick\u00FDch p\u0159\u00EDstroj\u016F a modelov\u00FD peka\u0159sk\u00FD pokus potvrdily individu\u00E1ln\u00ED zm\u011Bny. M\u011Brn\u00FD objem pe\u010Diva sice klesal se stoupaj\u00EDc\u00EDm p\u0159\u00EDdavkem, ale senzorick\u00E1 jakost byla pr\u016Fm\u011Brn\u00E1 i p\u0159i 50% fortifikaci. Chu\u0165ov\u00FD vjem byl p\u0159ijateln\u00FD jak pro pe\u010Divo s\u00A0je\u010Dmenem, tak ovsem i p\u0159es v\u011Bt\u0161\u00ED hutnost st\u0159\u00EDdy. Pozitivn\u00ED bylo i zv\u00FD\u0161en\u00ED barvy st\u0159\u00EDdy."@cs . "RIV/60461373:22330/09:00022237!RIV10-MSM-22330___" . . "327704" . "2009-10-10+02:00"^^ . . . . . "Barley and oat bakery usage possibilities"@en . "Mo\u017Enosti peka\u0159sk\u00E9ho u\u017Eit\u00ED je\u010Dmene a ovsa"@cs . "978-80-904468-0-9" . . "[965E28873A77]" . "Mo\u017Enosti peka\u0159sk\u00E9ho u\u017Eit\u00ED je\u010Dmene a ovsa" . "Hradec Kr\u00E1lov\u00E9" . . . . . "\u0160vec, Ivan" . "RIV/60461373:22330/09:00022237" . . . . "Barley and oat bakery usage possibilities"@en . "2"^^ . . "Mo\u017Enosti peka\u0159sk\u00E9ho u\u017Eit\u00ED je\u010Dmene a ovsa"@cs . "Jurinov\u00E1, I." .