"srpen" . "I" . "gluten-free snack products; hydrocolloids; gluten-free cereal products; celiac disease"@en . . . "V\u00FDvoj bezlepkov\u00FDch snack v\u00FDrobk\u016F."@cs . . "3"^^ . . . "Celiakie je chronick\u00E9 autoimunitn\u00ED onemocn\u011Bn\u00ED sliznice tenk\u00E9ho st\u0159eva vyvolan\u00E9 po\u017E\u00EDv\u00E1n\u00EDm lepku, konkr\u00E9tn\u011B \u010D\u00E1sti obsahuj\u00EDc\u00ED z\u00E1sobn\u00ED protein gliadin. V sou\u010Dasnosti je jedin\u00E1 zn\u00E1m\u00E1 l\u00E9\u010Dba spr\u00E1vn\u00E9 dodr\u017Eov\u00E1n\u00ED bezlepkov\u00E9 diety. Na trhu proto vznikla cel\u00E1 \u0159ada bezlepkov\u00FDch v\u00FDrobk\u016F, p\u0159esto sortiment nen\u00ED dosta\u010Duj\u00EDc\u00ED, konzumenti se \u010Dasto mus\u00ED rozhodovat mezi kvalitou a vysokou cenou nebo mezi ni\u017E\u0161\u00ED cenou, ale i n\u00EDzkou kvalitou. Tato pr\u00E1ce se tedy zab\u00FDvala technologick\u00FDm v\u00FDvojem nov\u00FDch bezlepkov\u00FDch v\u00FDrobk\u016F, a to slan\u00FDch krekr\u016F a ty\u010Dinek. U bezlepkov\u00E9ho t\u011Bsta je obecn\u011B probl\u00E9m s jeho ta\u017Enost\u00ED, t\u011Bsto b\u00FDv\u00E1 velmi kr\u00E1tk\u00E9. Hledala jsem proto ide\u00E1ln\u00ED kombinaci mouk, tuku, zahu\u0161\u0165ovadel a dal\u0161\u00EDch l\u00E1tek, aby se vlastnosti t\u011Bsta a p\u0159\u00EDprava bezlepkov\u00FDch v\u00FDrobk\u016F optimalizovala. Po prvotn\u00ED anal\u00FDze surovin pou\u017Eit\u00FDch pro bezlepkovou v\u00FDrobu n\u00E1sledoval v\u00FDvoj receptury a senzorick\u00E9 hodnocen\u00ED v\u00FDrobk\u016F." . . "Venzh\u00F6ferov\u00E1, Magda" . . "V\u00FDvoj bezlepkov\u00FDch snack v\u00FDrobk\u016F."@cs . . "V\u00FDvoj bezlepkov\u00FDch snack v\u00FDrobk\u016F." . . . "The development of gluten-free cereal snacks"@en . "[EE61E6716A88]" . "1213-2403" . "Peka\u0159 a cukr\u00E1\u0159" . "55282" . "22330" . "Celiac disease is a chronic autoimmune illness of small intestine's mucous membrane, which is caused by consuming of gluten, specifically a part of gluten which contains storage protein gliadin. The more we know about celiac disease the better we can diagnose patients affected by this illness. Currently, there is the only one known cure for it, which is right observance of gluten-free diet. Lots of gluten-free products have filled the market, nevertheless the range of products is not sufficient, the patients often have to decide between high products quality with high price or low price with low products quality. This work is concerned of a technological development of new gluten-free products - salty crackers and sticks. There is a problem in general with gluten-free pastry, pastry is usually very short. Therefore we were looking for the ideal combination of flours, fats, thickeners and other substances to optimize properties of pastry and preparation of final products. After initial analyses of ingredients used for gluten-free producing followed technological development of recipe and products sensory analysis."@en . . "Slukov\u00E1, Marcela" . . "8" . "RIV/60461373:22330/14:43899296" . "CZ - \u010Cesk\u00E1 republika" . "Celiakie je chronick\u00E9 autoimunitn\u00ED onemocn\u011Bn\u00ED sliznice tenk\u00E9ho st\u0159eva vyvolan\u00E9 po\u017E\u00EDv\u00E1n\u00EDm lepku, konkr\u00E9tn\u011B \u010D\u00E1sti obsahuj\u00EDc\u00ED z\u00E1sobn\u00ED protein gliadin. V sou\u010Dasnosti je jedin\u00E1 zn\u00E1m\u00E1 l\u00E9\u010Dba spr\u00E1vn\u00E9 dodr\u017Eov\u00E1n\u00ED bezlepkov\u00E9 diety. Na trhu proto vznikla cel\u00E1 \u0159ada bezlepkov\u00FDch v\u00FDrobk\u016F, p\u0159esto sortiment nen\u00ED dosta\u010Duj\u00EDc\u00ED, konzumenti se \u010Dasto mus\u00ED rozhodovat mezi kvalitou a vysokou cenou nebo mezi ni\u017E\u0161\u00ED cenou, ale i n\u00EDzkou kvalitou. Tato pr\u00E1ce se tedy zab\u00FDvala technologick\u00FDm v\u00FDvojem nov\u00FDch bezlepkov\u00FDch v\u00FDrobk\u016F, a to slan\u00FDch krekr\u016F a ty\u010Dinek. U bezlepkov\u00E9ho t\u011Bsta je obecn\u011B probl\u00E9m s jeho ta\u017Enost\u00ED, t\u011Bsto b\u00FDv\u00E1 velmi kr\u00E1tk\u00E9. Hledala jsem proto ide\u00E1ln\u00ED kombinaci mouk, tuku, zahu\u0161\u0165ovadel a dal\u0161\u00EDch l\u00E1tek, aby se vlastnosti t\u011Bsta a p\u0159\u00EDprava bezlepkov\u00FDch v\u00FDrobk\u016F optimalizovala. Po prvotn\u00ED anal\u00FDze surovin pou\u017Eit\u00FDch pro bezlepkovou v\u00FDrobu n\u00E1sledoval v\u00FDvoj receptury a senzorick\u00E9 hodnocen\u00ED v\u00FDrobk\u016F."@cs . "Rou\u010Dov\u00E1, A." . . "V\u00FDvoj bezlepkov\u00FDch snack v\u00FDrobk\u016F." . . "3"^^ . . "RIV/60461373:22330/14:43899296!RIV15-MSM-22330___" . "The development of gluten-free cereal snacks"@en . . "2"^^ .