. . "rice flour; rheology; technological features; bread volume"@en . "\u0160vec, Ivan" . "2"^^ . . "Vliv p\u0159\u00EDdavku r\u00FD\u017Eov\u00E9 mouky v mno\u017Estv\u00ED 5 ? 30 % na vlastnosti p\u0161eni\u010Dn\u00E9 mouky polosv\u011Btl\u00E9 byl komplexn\u011B jak pro nefermentovan\u00E9, tak fermentovan\u00E9 t\u011Bsto a pomoc\u00ED peka\u0159sk\u00E9ho pokusu ? p\u0159ipravou pe\u010Diva a su\u0161enek. Vaznost a viskoelastick\u00E9 vlastnosti t\u011Bsta (pru\u017Enost i ta\u017Enost) se tak\u00E9 z hlediska peka\u0159sk\u00E9 kvality p\u0161eni\u010Dn\u00E9 mouky zhor\u0161uj\u00ED. P\u0159i fermentaci narost objem kvasn\u00FDch plyn\u016F, ale byly zji\u0161t\u011Bny ni\u017E\u0161\u00ED objem t\u011Bst d\u00EDky naru\u0161en\u00ED lepkov\u00E9 s\u00EDt\u011B. D\u016Fsledkem je pokles m\u011Brn\u00E9ho objemu pe\u010Diva, p\u0159i nejvy\u0161\u0161\u00EDm p\u0159\u00EDdavku o cca 50 %. Vliv zv\u00FD\u0161en\u00E9 hutnosti st\u0159\u00EDdy bylo pe\u010Divo s p\u0159\u00EDdavky nad 20 % hodnoceno jako spot\u0159ebitelsky nestandardn\u00ED. Pro su\u0161enky s r\u00FD\u017Eovou moukou nebylo sn\u00ED\u017Een\u00ED objemu v\u00FDrazn\u00E9."@cs . "White rice flour (WRF) effect on properties of commercial wheat one was tested in levels of 5-30% by non-fermented and fermented dough tests ans by baking test with bread and biscuit as the final products. Both water absorption and dough viscoelastic properties (elasticity, extensibility) got worse in viewpoint of bakery quality. At fermetnation process, gases volumes increased but dough ones reversely decreased due to gluten-net dilution. Consecutively, lower bread volumes were measured up to 50% at the highest addition level. Bread consumer?s quality was non-standard for bread with more than 20% of WRF in recipe due to crumb compactness. For rice biscuits, their volumes lowering was not so noticeable."@en . . "Jurinov\u00E1, I." . "3"^^ . "Praha" . . "RIV/60461373:22330/10:00024440!RIV11-MSM-22330___" . "Hru\u0161kov\u00E1, Marie" . "1802-1433" . "Vliv p\u0159\u00EDdavku r\u00FD\u017Ee na vlastnosti p\u0161eni\u010Dn\u00E9 mouky polosv\u011Btl\u00E9" . . . "XL. Symposium o nov\u00FDch sm\u011Brech v\u00FDroby a hodnocen\u00ED potravin" . . "Z(MSM6046137305)" . "[AB4358D48963]" . . "Vliv p\u0159\u00EDdavku r\u00FD\u017Ee na vlastnosti p\u0161eni\u010Dn\u00E9 mouky polosv\u011Btl\u00E9"@cs . "Effect of rice addition on semi-bright wheat flour properties"@en . . . . "296279" . "5"^^ . "Vliv p\u0159\u00EDdavku r\u00FD\u017Ee na vlastnosti p\u0161eni\u010Dn\u00E9 mouky polosv\u011Btl\u00E9" . . "Skalsk\u00FD Dv\u016Fr" . "RIV/60461373:22330/10:00024440" . . "V\u00DAPP" . . "Vliv p\u0159\u00EDdavku r\u00FD\u017Ee na vlastnosti p\u0161eni\u010Dn\u00E9 mouky polosv\u011Btl\u00E9"@cs . "22330" . "Effect of rice addition on semi-bright wheat flour properties"@en . . . "2010-01-01+01:00"^^ . "Vliv p\u0159\u00EDdavku r\u00FD\u017Eov\u00E9 mouky v mno\u017Estv\u00ED 5 ? 30 % na vlastnosti p\u0161eni\u010Dn\u00E9 mouky polosv\u011Btl\u00E9 byl komplexn\u011B jak pro nefermentovan\u00E9, tak fermentovan\u00E9 t\u011Bsto a pomoc\u00ED peka\u0159sk\u00E9ho pokusu ? p\u0159ipravou pe\u010Diva a su\u0161enek. Vaznost a viskoelastick\u00E9 vlastnosti t\u011Bsta (pru\u017Enost i ta\u017Enost) se tak\u00E9 z hlediska peka\u0159sk\u00E9 kvality p\u0161eni\u010Dn\u00E9 mouky zhor\u0161uj\u00ED. P\u0159i fermentaci narost objem kvasn\u00FDch plyn\u016F, ale byly zji\u0161t\u011Bny ni\u017E\u0161\u00ED objem t\u011Bst d\u00EDky naru\u0161en\u00ED lepkov\u00E9 s\u00EDt\u011B. D\u016Fsledkem je pokles m\u011Brn\u00E9ho objemu pe\u010Diva, p\u0159i nejvy\u0161\u0161\u00EDm p\u0159\u00EDdavku o cca 50 %. Vliv zv\u00FD\u0161en\u00E9 hutnosti st\u0159\u00EDdy bylo pe\u010Divo s p\u0159\u00EDdavky nad 20 % hodnoceno jako spot\u0159ebitelsky nestandardn\u00ED. Pro su\u0161enky s r\u00FD\u017Eovou moukou nebylo sn\u00ED\u017Een\u00ED objemu v\u00FDrazn\u00E9." . .