. "sensorial profile; pasta; wheatand barely; composite flour"@en . . "1"^^ . "Hodnocen\u00ED t\u011Bstovin s p\u0159\u00EDdavkem ml\u00FDnsk\u00FDch v\u00FDrobk\u016F z je\u010Dmene" . . . "RIV/60461373:22810/12:43894646!RIV13-MZE-22810___" . "Vysok\u00E1 \u0161kola chemicko-technologick\u00E1 v Praze" . . "2012-05-21+02:00"^^ . . "139439" . "Skalsk\u00FD dv\u016Fr" . . "Laboratorn\u011B byly ov\u011B\u0159eny varianty t\u011Bstovin s celozrnnou a hladkou je\u010Dnou moukou (p\u0159\u00EDdavek 10 - 90 %) a otrubami (p\u0159\u00EDdavek 10 - 30 %). V\u00FDrobky jsou hodnoceny v syrov\u00E9m, su\u0161en\u00E9m a va\u0159en\u00E9m stavu podle intern\u00ED metodiky. V su\u0161en\u00E9m stavu se p\u0159\u00EDdavek nad 70 % projevil v\u011Bt\u0161\u00ED deformabilitou a zhor\u0161en\u00EDm vzhledu. Po uva\u0159en\u00ED vykazovaly t\u011Bstoviny s celozrnnou moukou 30-90 % dobrou tvarovou stabilitu. Vaznost a bobtnavost je\u010Dn\u00FDch t\u011Bstovin souvisela s recepturou a hodnoty byly o cca 10 % ni\u017E\u0161\u00ED ve srovn\u00E1n\u00ED s p\u0161eni\u010Dn\u00FDm druhem. Barevn\u00FD odst\u00EDn a v\u016Fni je\u010Dn\u00FDch t\u011Bstovin lze hodnotit jako spot\u0159ebitelsky p\u0159ijateln\u00E9. Chu\u0165ov\u00FD vjem t\u011Bstovin s obsahem nad 50 % je\u010Dn\u00E9 mouky byl pops\u00E1n jako senzoricky nestandardn\u00ED (naho\u0159kl\u00E1 p\u0159\u00EDchu\u0165). Nevaje\u010Dn\u00E9 t\u011Bstoviny s p\u0159\u00EDdavkem 10 % je\u010Dmene byly senzoricky standardn\u00ED, ale pro 30% p\u0159\u00EDdavek se projevila tvarov\u00E1 nehomogenita." . "Evaluation of pasta with addition of barley mill products"@en . . . . "Evaluation of pasta with addition of barley mill products"@en . "Hru\u0161kov\u00E1, Marie" . . "Laboratorn\u011B byly ov\u011B\u0159eny varianty t\u011Bstovin s celozrnnou a hladkou je\u010Dnou moukou (p\u0159\u00EDdavek 10 - 90 %) a otrubami (p\u0159\u00EDdavek 10 - 30 %). V\u00FDrobky jsou hodnoceny v syrov\u00E9m, su\u0161en\u00E9m a va\u0159en\u00E9m stavu podle intern\u00ED metodiky. V su\u0161en\u00E9m stavu se p\u0159\u00EDdavek nad 70 % projevil v\u011Bt\u0161\u00ED deformabilitou a zhor\u0161en\u00EDm vzhledu. Po uva\u0159en\u00ED vykazovaly t\u011Bstoviny s celozrnnou moukou 30-90 % dobrou tvarovou stabilitu. Vaznost a bobtnavost je\u010Dn\u00FDch t\u011Bstovin souvisela s recepturou a hodnoty byly o cca 10 % ni\u017E\u0161\u00ED ve srovn\u00E1n\u00ED s p\u0161eni\u010Dn\u00FDm druhem. Barevn\u00FD odst\u00EDn a v\u016Fni je\u010Dn\u00FDch t\u011Bstovin lze hodnotit jako spot\u0159ebitelsky p\u0159ijateln\u00E9. Chu\u0165ov\u00FD vjem t\u011Bstovin s obsahem nad 50 % je\u010Dn\u00E9 mouky byl pops\u00E1n jako senzoricky nestandardn\u00ED (naho\u0159kl\u00E1 p\u0159\u00EDchu\u0165). Nevaje\u010Dn\u00E9 t\u011Bstoviny s p\u0159\u00EDdavkem 10 % je\u010Dmene byly senzoricky standardn\u00ED, ale pro 30% p\u0159\u00EDdavek se projevila tvarov\u00E1 nehomogenita."@cs . "P(QI111B053)" . . "Praha" . "\u0160vec, Ivan" . "[6005E4308B26]" . . "Hodnocen\u00ED t\u011Bstovin s p\u0159\u00EDdavkem ml\u00FDnsk\u00FDch v\u00FDrobk\u016F z je\u010Dmene" . "RIV/60461373:22810/12:43894646" . "Kallasov\u00E1, Eva" . "978-80-7080-839-9" . . "In a laboratory scale, pasta variants including wholemeal and fine barley flour and barley bran (additions 10-90% and 10-30%, respectively) were prepared. Products were evaluated in raw, dried and cooked stage, following the internal method. In a dried stage, addition over 70% caused higher deformability and worsens pasta appearance. After cooking, samples contaning 30-90% of barley wholemeal were charaterised by good shape stability. Water absorption and swelling index had a relation to used recipe and measured values were about 10% lower compared to wheat type. Colouring as well as aroma of barley pasta was considered as acceptable by consumers. For pasta fortified over 50%, a taste was described as non-standard sensorial perception (bitter by-taste). In terms of sensorial quality, non-egg pasta with 10% of barley had a standard profile, but for ones with 30% partial shape dis-homogeneity was observed."@en . . . "3"^^ . "Hodnocen\u00ED t\u011Bstovin s p\u0159\u00EDdavkem ml\u00FDnsk\u00FDch v\u00FDrobk\u016F z je\u010Dmene"@cs . . "22810" . "Hodnocen\u00ED t\u011Bstovin s p\u0159\u00EDdavkem ml\u00FDnsk\u00FDch v\u00FDrobk\u016F z je\u010Dmene"@cs . "Sborn\u00EDk XLII. sympozia o nov\u00FDch sm\u011Brech v\u00FDroby a hodnocen\u00ED potravin" . "4"^^ . .