. "3"^^ . "CZ - \u010Cesk\u00E1 republika" . . "Levkov\u00E1, Julie" . . "1213-2403" . . . "RIV/60461373:22330/14:43899281!RIV15-MSM-22330___" . "I" . "The aim of the work was to study of structures created by cereal proteins and their changes due to manufacturing processes. Gluten proteins in wheat grains play an important role in food technology, therefore the work was focused mainly on wheat flour and its products. The effect of molding time on the formation and structure of the three-dimensional protein network in dough was observed using scanning electron microscopy. To compare the structures created during the process of molding both gluten flour and gluten-free flour, buckwheat flour was used. The effect of aging on wheat crumb structure created by gluten proteins was also observed using scanning electron microscopy. Several analytical determinations were used for a characterization of wheat and buckwheat flour. Lower protein content in buckwheat flour compared to wheat flour and lower pentosans content in wheat flour compared to buckwheat flour were found out."@en . "[EF89056C9FDC]" . "Slukov\u00E1, Marcela" . "RIV/60461373:22330/14:43899281" . "3"^^ . "Vliv proces\u016F hn\u011Bten\u00ED t\u011Bsta na strukturu obiln\u00FDch b\u00EDlkovin"@cs . . . "P\u0159\u00EDhoda, Josef" . "scanning electron microscopy; rheology; gluten proteins; buckwheat; wheat"@en . "Vliv proces\u016F hn\u011Bten\u00ED t\u011Bsta na strukturu obiln\u00FDch b\u00EDlkovin" . . "Peka\u0159 a cukr\u00E1\u0159" . "22330" . "The effect of dough kneading to structure of cereal proteins"@en . "C\u00EDlem p\u0159edkl\u00E1dan\u00E9 pr\u00E1ce bylo sledov\u00E1n\u00ED struktur vytvo\u0159en\u00FDch obiln\u00FDmi b\u00EDlkovinami a zm\u011Bn ve struktu\u0159e obiln\u00FDch b\u00EDlkovin vlivem v\u00FDrobn\u00EDch proces\u016F. V\u00FD\u0161emolekul\u00E1rn\u00ED tzv. lepkotvorn\u00E9 b\u00EDlkoviny p\u0161eni\u010Dn\u00E9 mouky hraj\u00ED v\u00FDznamnou roli v peka\u0159sk\u00E9 technologii, a proto byla pr\u00E1ce zam\u011B\u0159en\u00E1 p\u0159edev\u0161\u00EDm na p\u0161eni\u010Dnou mouku a v\u00FDrobky z p\u0161eni\u010Dn\u00E9 mouky. Pomoc\u00ED skenovac\u00ED (rastrovac\u00ED) elektronov\u00E9 mikroskopie (SEM) byl sledov\u00E1n vliv doby hn\u011Bten\u00ED t\u011Bsta na vznik a strukturu trojrozm\u011Brn\u00E9 b\u00EDlkovinn\u00E9 s\u00EDt\u011B. Pro porovn\u00E1n\u00ED struktur vznikaj\u00EDc\u00EDch p\u0159i procesu hn\u011Bten\u00ED v lepkov\u00E9 a bezlepkov\u00E9 mouce byla pou\u017Eit\u00E1 pohankov\u00E1 mouka. D\u00E1le byl pomoc\u00ED SEM sledov\u00E1n vliv st\u00E1rnut\u00ED p\u0161eni\u010Dn\u00E9ho pe\u010Diva na strukturu vytvo\u0159enou lepkotvorn\u00FDmi b\u00EDlkovinami. K charakterizaci vybran\u00E9 p\u0161eni\u010Dn\u00E9 a pohankov\u00E9 mouky byla pou\u017Eita \u0159ada analytick\u00FDch stanoven\u00ED. Byl zji\u0161t\u011Bn sn\u00ED\u017Een\u00FD obsah b\u00EDlkovin v pohankov\u00E9 mouce oproti mouce p\u0161eni\u010Dn\u00E9 a sn\u00ED\u017Een\u00FD obsah pent\u00F3zan\u016F v p\u0161eni\u010Dn\u00E9 mouce oproti mouce pohankov\u00E9."@cs . . . . "Vliv proces\u016F hn\u011Bten\u00ED t\u011Bsta na strukturu obiln\u00FDch b\u00EDlkovin"@cs . . . . . "C\u00EDlem p\u0159edkl\u00E1dan\u00E9 pr\u00E1ce bylo sledov\u00E1n\u00ED struktur vytvo\u0159en\u00FDch obiln\u00FDmi b\u00EDlkovinami a zm\u011Bn ve struktu\u0159e obiln\u00FDch b\u00EDlkovin vlivem v\u00FDrobn\u00EDch proces\u016F. V\u00FD\u0161emolekul\u00E1rn\u00ED tzv. lepkotvorn\u00E9 b\u00EDlkoviny p\u0161eni\u010Dn\u00E9 mouky hraj\u00ED v\u00FDznamnou roli v peka\u0159sk\u00E9 technologii, a proto byla pr\u00E1ce zam\u011B\u0159en\u00E1 p\u0159edev\u0161\u00EDm na p\u0161eni\u010Dnou mouku a v\u00FDrobky z p\u0161eni\u010Dn\u00E9 mouky. Pomoc\u00ED skenovac\u00ED (rastrovac\u00ED) elektronov\u00E9 mikroskopie (SEM) byl sledov\u00E1n vliv doby hn\u011Bten\u00ED t\u011Bsta na vznik a strukturu trojrozm\u011Brn\u00E9 b\u00EDlkovinn\u00E9 s\u00EDt\u011B. Pro porovn\u00E1n\u00ED struktur vznikaj\u00EDc\u00EDch p\u0159i procesu hn\u011Bten\u00ED v lepkov\u00E9 a bezlepkov\u00E9 mouce byla pou\u017Eit\u00E1 pohankov\u00E1 mouka. D\u00E1le byl pomoc\u00ED SEM sledov\u00E1n vliv st\u00E1rnut\u00ED p\u0161eni\u010Dn\u00E9ho pe\u010Diva na strukturu vytvo\u0159enou lepkotvorn\u00FDmi b\u00EDlkovinami. K charakterizaci vybran\u00E9 p\u0161eni\u010Dn\u00E9 a pohankov\u00E9 mouky byla pou\u017Eita \u0159ada analytick\u00FDch stanoven\u00ED. Byl zji\u0161t\u011Bn sn\u00ED\u017Een\u00FD obsah b\u00EDlkovin v pohankov\u00E9 mouce oproti mouce p\u0161eni\u010Dn\u00E9 a sn\u00ED\u017Een\u00FD obsah pent\u00F3zan\u016F v p\u0161eni\u010Dn\u00E9 mouce oproti mouce pohankov\u00E9." . "2014" . "The effect of dough kneading to structure of cereal proteins"@en . "7" . . "Vliv proces\u016F hn\u011Bten\u00ED t\u011Bsta na strukturu obiln\u00FDch b\u00EDlkovin" . . . "53854" . "3"^^ .