"The practical study about staling of bakery products was carried out between ICT Prague and industrial Czech bakery MILLBA-CZECH a.s. The study was related to using and effect of different bakery improvers to retard staling process in crumb of bakery products. The working tests in bakery were evaluated with regard to rheological, texture and sensorial measurements. The instrumental methods such as x-ray, scan electron microscopy and FT-IR spectrometry were used to assess the staling rate in prepared bakery products."@en . "The effect of improvers to staling of bakery products"@en . . . "Slukov\u00E1, Marcela" . "Vliv zlep\u0161uj\u00EDc\u00EDch p\u0159\u00EDpravk\u016F na st\u00E1rnut\u00ED peka\u0159sk\u00FDch v\u00FDrobk\u016F" . "I" . "7"^^ . "P\u0159\u00EDhoda, Josef" . . . . "\u00FAnor" . . "CZ - \u010Cesk\u00E1 republika" . "Ve spolupr\u00E1ci se spole\u010Dnost\u00ED MILLBA-CZECH a.s. a V\u0160CHT Praha byla provedena rozs\u00E1hl\u00E1 praktick\u00E1 studie, kter\u00E1 se t\u00FDk\u00E1 pou\u017Eit\u00ED nov\u00FDch zlep\u0161uj\u00EDc\u00EDch p\u0159\u00EDpravk\u016F k prodlou\u017Een\u00ED trvanlivosti a zpomalen\u00ED st\u00E1rnut\u00ED vybran\u00FDch peka\u0159sk\u00FDch v\u00FDrobk\u016F. Byly diskutov\u00E1ny v\u00FDsledky provozn\u00EDch zkou\u0161ek prov\u00E1d\u011Bn\u00FDch na ja\u0159e 2012 ve vybran\u00FDch pek\u00E1rn\u00E1ch spole\u010Dnosti se zam\u011B\u0159en\u00EDm na reologick\u00E9, penetrometrick\u00E9 a senzorick\u00E9 anal\u00FDzy pe\u010Diva. D\u00E1le jsme se zam\u011B\u0159ili na mo\u017Enosti sledov\u00E1n\u00ED procesu st\u00E1rnut\u00ED pe\u010Diva pomoc\u00ED instrument\u00E1ln\u00EDch metod (RTG, SEM, FT-IR)." . "[0248D81FE821]" . "Ro\u010Denka peka\u0159e a cukr\u00E1\u0159e" . . "1231-241X" . . . . . "22330" . "RIV/60461373:22330/13:43896946!RIV14-MSM-22330___" . "RIV/60461373:22330/13:43896946" . . "114874" . "Vliv zlep\u0161uj\u00EDc\u00EDch p\u0159\u00EDpravk\u016F na st\u00E1rnut\u00ED peka\u0159sk\u00FDch v\u00FDrobk\u016F"@cs . "2013" . . "Ve spolupr\u00E1ci se spole\u010Dnost\u00ED MILLBA-CZECH a.s. a V\u0160CHT Praha byla provedena rozs\u00E1hl\u00E1 praktick\u00E1 studie, kter\u00E1 se t\u00FDk\u00E1 pou\u017Eit\u00ED nov\u00FDch zlep\u0161uj\u00EDc\u00EDch p\u0159\u00EDpravk\u016F k prodlou\u017Een\u00ED trvanlivosti a zpomalen\u00ED st\u00E1rnut\u00ED vybran\u00FDch peka\u0159sk\u00FDch v\u00FDrobk\u016F. Byly diskutov\u00E1ny v\u00FDsledky provozn\u00EDch zkou\u0161ek prov\u00E1d\u011Bn\u00FDch na ja\u0159e 2012 ve vybran\u00FDch pek\u00E1rn\u00E1ch spole\u010Dnosti se zam\u011B\u0159en\u00EDm na reologick\u00E9, penetrometrick\u00E9 a senzorick\u00E9 anal\u00FDzy pe\u010Diva. D\u00E1le jsme se zam\u011B\u0159ili na mo\u017Enosti sledov\u00E1n\u00ED procesu st\u00E1rnut\u00ED pe\u010Diva pomoc\u00ED instrument\u00E1ln\u00EDch metod (RTG, SEM, FT-IR)."@cs . "The effect of improvers to staling of bakery products"@en . "Kub\u00EDn, Miroslav" . . . "staling; bakery improvers; bakery products"@en . "3"^^ . . "Vliv zlep\u0161uj\u00EDc\u00EDch p\u0159\u00EDpravk\u016F na st\u00E1rnut\u00ED peka\u0159sk\u00FDch v\u00FDrobk\u016F" . "3"^^ . . "Vliv zlep\u0161uj\u00EDc\u00EDch p\u0159\u00EDpravk\u016F na st\u00E1rnut\u00ED peka\u0159sk\u00FDch v\u00FDrobk\u016F"@cs .