"165020" . . "3"^^ . . "[E21AE869EFB9]" . . "3" . . . . . . "suspension viscosity; dough rheological behaviour; oat; barley; Wholemeal flour"@en . "Sm\u011Bsi p\u0161eni\u010Dn\u00E9 mouky s hladk\u00FDmi celozrnn\u00FDmi je\u010Dnou a ovesnou (10 - 50 %) m\u011Bly ve srovn\u00E1n\u00ED s p\u0161eni\u010Dnou moukou statisticky v\u00FDznamn\u011B odli\u0161n\u00E9 chov\u00E1n\u00ED b\u011Bhem farinografick\u00E9ho, extenzografick\u00E9ho a amylografick\u00E9ho testu v souvislosti se slo\u017Een\u00EDm testovan\u00E9ho vzorku kompozitn\u00ED mouky. Nejvy\u0161\u0161\u00ED p\u0159\u00EDdavek ovesn\u00E9 mouky zv\u00FD\u0161il vaznost vody o t\u00E9m\u011B\u0159 \u010Dtvrtinu. Ostatn\u00ED charakteristiky t\u011Bsta (pru\u017Enost, ta\u017Enost) ale oves v\u00FDznamn\u011B zhor\u0161il, zpracovatelnost t\u011Bsta se sni\u017Euje p\u0159i koncentraci nad 30 %. Potvrzuje to pokles extenzografick\u00E9 energie, pr\u016Fkazn\u011Bji pr\u00E1v\u011B pro ovesnou mouku (p\u0159ibli\u017En\u011B o t\u0159etinu). Amylografick\u00E9 maximum vzorku p\u0161eni\u010Dn\u00E9 mouky (maximum 300 AJ) se p\u0159\u00EDdavky celozrnn\u00FDch mouk zvy\u0161ovalo, a to a\u017E na 540 AJ pro je\u010Dnou a 910 AJ pro ovesnou mouku (50% pod\u00EDl v suspenzi)."@cs . "RIV/60461373:22810/12:43894637" . "Hru\u0161kov\u00E1, Marie" . "Reologick\u00E9 hodnocen\u00ED sm\u011Bs\u00ED ml\u00FDnsk\u00FDch v\u00FDrobk\u016F" . "Z(MSM6046137305)" . "3"^^ . "1802-1921" . . "1"^^ . "Reologick\u00E9 hodnocen\u00ED sm\u011Bs\u00ED ml\u00FDnsk\u00FDch v\u00FDrobk\u016F"@cs . "Evaluation of mill product blends"@en . . "Evaluation of mill product blends"@en . . . . . "For fine wholemeal blends of barley or oat flour (10-50%) with wheat one as a base, significantly different rheological behaviour during farinograph, extensigraph and amylograph tests was recorded according to tested mixture composition. The highest addition of oat flour increased water absorption up to one-fourth. Further dough characteristics (elasticity, extensibility) were worsened significantly, e.g. dough manufacturing got harder at over 30% of oat flour in recipe. That finding was confirmed by extensigraph energy diminishing, which was of larger range just at oat flour fortification (approx. about one-third). Amylograph maximum of wheat flour sample (300 amylograph unit, AJ) has been increased by both wholemeals incorporation, up to 540 AU for barley type and up to 910 AU for oat one. For fine wholemeal blends of barley or oat flour (10-50%) with wheat one as a base, significantly different rheological behaviour during farinograph, extensigraph and amylograph tests was recorded according to tested mixture composition. The highest addition of oat flour increased water absorption up to one-fourth. Further dough characteristics (elasticity, extensibility) were worsened significantly, e.g. dough manufacturing got harder at over 30% of oat flour in recipe. That finding was confirmed by extensigraph energy diminishing, which was of larger range just at oat flour fortification (approx. about one-third). Amylograph maximum of wheat flour sample (300 amylograph unit, AJ) has been increased by both wholemeals incorporation, up to 540 AU for barley type and up to 910 AU for oat one."@en . . "Hofmanov\u00E1, Ta\u0165\u00E1na" . "Mlyn\u00E1\u0159sk\u00E9 noviny" . "Sm\u011Bsi p\u0161eni\u010Dn\u00E9 mouky s hladk\u00FDmi celozrnn\u00FDmi je\u010Dnou a ovesnou (10 - 50 %) m\u011Bly ve srovn\u00E1n\u00ED s p\u0161eni\u010Dnou moukou statisticky v\u00FDznamn\u011B odli\u0161n\u00E9 chov\u00E1n\u00ED b\u011Bhem farinografick\u00E9ho, extenzografick\u00E9ho a amylografick\u00E9ho testu v souvislosti se slo\u017Een\u00EDm testovan\u00E9ho vzorku kompozitn\u00ED mouky. Nejvy\u0161\u0161\u00ED p\u0159\u00EDdavek ovesn\u00E9 mouky zv\u00FD\u0161il vaznost vody o t\u00E9m\u011B\u0159 \u010Dtvrtinu. Ostatn\u00ED charakteristiky t\u011Bsta (pru\u017Enost, ta\u017Enost) ale oves v\u00FDznamn\u011B zhor\u0161il, zpracovatelnost t\u011Bsta se sni\u017Euje p\u0159i koncentraci nad 30 %. Potvrzuje to pokles extenzografick\u00E9 energie, pr\u016Fkazn\u011Bji pr\u00E1v\u011B pro ovesnou mouku (p\u0159ibli\u017En\u011B o t\u0159etinu). Amylografick\u00E9 maximum vzorku p\u0161eni\u010Dn\u00E9 mouky (maximum 300 AJ) se p\u0159\u00EDdavky celozrnn\u00FDch mouk zvy\u0161ovalo, a to a\u017E na 540 AJ pro je\u010Dnou a 910 AJ pro ovesnou mouku (50% pod\u00EDl v suspenzi)." . . . "CZ - \u010Cesk\u00E1 republika" . "Reologick\u00E9 hodnocen\u00ED sm\u011Bs\u00ED ml\u00FDnsk\u00FDch v\u00FDrobk\u016F" . "RIV/60461373:22810/12:43894637!RIV13-MSM-22810___" . "Reologick\u00E9 hodnocen\u00ED sm\u011Bs\u00ED ml\u00FDnsk\u00FDch v\u00FDrobk\u016F"@cs . . "23" . "\u0160vec, Ivan" . "22810" .