. "Barley bread and bakery products and their differences in cereal processing"@en . . . "Peka\u0159sk\u00E9 v\u00FDrobky z je\u010Dmene a jejich odli\u0161nosti v procesu zpracov\u00E1n\u00ED"@cs . "barley flour, barley bread, rheology, staling of cereal products"@en . "2011-10-24+02:00"^^ . "58. Konference chemick\u00E9ho a procesn\u00EDho in\u017Een\u00FDrstv\u00ED CHISA 2011" . "Srn\u00ED" . . . "Peka\u0159sk\u00E9 v\u00FDrobky z je\u010Dmene a jejich odli\u0161nosti v procesu zpracov\u00E1n\u00ED" . . . "Z(MSM6046137305)" . "22330" . . "219833" . "[CF2F87650A5C]" . "Velebn\u00E1, Nikoleta" . . "7"^^ . "RIV/60461373:22330/11:43892875!RIV12-MSM-22330___" . "The aim of this study was to determine analytical and rheological parameters in a set of wheat, barley and rye flour, and their blends. The work continues the results of the international project %22Barley Bread%22. The prepared bread and bakery products were evaluated to analytical and sensory analysis and the staling of these products was observed. The blend of 40% of barley flour was selected and the products performed acceptable rheological and nutritional properties. The barley muffins and barley scones were the most delicious. The bread of wheat/barely/rye flour had the most significant content of dietary fibre."@en . . "Slukov\u00E1, Marcela" . . "Barley bread and bakery products and their differences in cereal processing"@en . "C\u00EDlem pr\u00E1ce bylo hodnocen\u00ED sledovan\u00E9ho souboru p\u0161eni\u010Dn\u00FDch, je\u010Dn\u00FDch a \u017Eitn\u00FDch mouk a jejich sm\u011Bs\u00ED vybran\u00FDmi reologick\u00FDmi a analytick\u00FDmi metodami. Pr\u00E1ce navazuje na v\u00FDsledky mezin\u00E1rodn\u00EDho projektu %22Barley Bread%22. Peka\u0159sk\u00E9 v\u00FDrobky z tohoto projektu vyroben\u00E9 z vybran\u00FDch sm\u011Bs\u00ED mouk byly senzoricky zhodnoceny a bylo sledov\u00E1no i jejich st\u00E1rnut\u00ED. S ohledem na reologick\u00E9 vlastnosti, senzorick\u00E9 hodnocen\u00ED a zdravotn\u00ED benefity byla jako nejvhodn\u011Bj\u0161\u00ED vybr\u00E1na sm\u011Bs s p\u0159\u00EDdavkem 40 % je\u010Dn\u00E9 mouky. Pokud se zam\u011B\u0159\u00EDme pouze na zdravotn\u00ED benefity, byl nejvhodn\u011Bj\u0161\u00ED variantou p\u0161eni\u010Dno/je\u010Dno/\u017Eitn\u00FD tmav\u00FD chl\u00E9b, kter\u00FD m\u011Bl vysok\u00FD obsah celkov\u00E9 i rozpustn\u00E9 vl\u00E1kniny potravy. Z hlediska senzorick\u00E9 p\u0159ijatelnosti byly muffiny a vdolky hodnoceny jako nejchutn\u011Bj\u0161\u00ED v\u00FDrobky z je\u010Dmene."@cs . . . "978-80-905035-0-2" . . "Honc\u016F, Iva" . "C\u00EDlem pr\u00E1ce bylo hodnocen\u00ED sledovan\u00E9ho souboru p\u0161eni\u010Dn\u00FDch, je\u010Dn\u00FDch a \u017Eitn\u00FDch mouk a jejich sm\u011Bs\u00ED vybran\u00FDmi reologick\u00FDmi a analytick\u00FDmi metodami. Pr\u00E1ce navazuje na v\u00FDsledky mezin\u00E1rodn\u00EDho projektu %22Barley Bread%22. Peka\u0159sk\u00E9 v\u00FDrobky z tohoto projektu vyroben\u00E9 z vybran\u00FDch sm\u011Bs\u00ED mouk byly senzoricky zhodnoceny a bylo sledov\u00E1no i jejich st\u00E1rnut\u00ED. S ohledem na reologick\u00E9 vlastnosti, senzorick\u00E9 hodnocen\u00ED a zdravotn\u00ED benefity byla jako nejvhodn\u011Bj\u0161\u00ED vybr\u00E1na sm\u011Bs s p\u0159\u00EDdavkem 40 % je\u010Dn\u00E9 mouky. Pokud se zam\u011B\u0159\u00EDme pouze na zdravotn\u00ED benefity, byl nejvhodn\u011Bj\u0161\u00ED variantou p\u0161eni\u010Dno/je\u010Dno/\u017Eitn\u00FD tmav\u00FD chl\u00E9b, kter\u00FD m\u011Bl vysok\u00FD obsah celkov\u00E9 i rozpustn\u00E9 vl\u00E1kniny potravy. Z hlediska senzorick\u00E9 p\u0159ijatelnosti byly muffiny a vdolky hodnoceny jako nejchutn\u011Bj\u0161\u00ED v\u00FDrobky z je\u010Dmene." . "Krej\u010D\u00ED\u0159ov\u00E1, Lucie" . . . "4"^^ . . "Praha" . . . "4"^^ . . "\u010Cesk\u00E1 spole\u010Dnost chemick\u00E9ho in\u017Een\u00FDrstv\u00ED" . "Peka\u0159sk\u00E9 v\u00FDrobky z je\u010Dmene a jejich odli\u0161nosti v procesu zpracov\u00E1n\u00ED"@cs . "RIV/60461373:22330/11:43892875" . . "Peka\u0159sk\u00E9 v\u00FDrobky z je\u010Dmene a jejich odli\u0161nosti v procesu zpracov\u00E1n\u00ED" .