"1"^^ . . . "1"^^ . "Z(MSM 432100001)" . "1" . "Influence of bread improvers on the quality of wheat flour and bakery products"@en . "Ku\u010Derov\u00E1, Jind\u0159i\u0161ka" . "Byl zji\u0161\u0165ov\u00E1n vliv osmi zlep\u0161uj\u00EDc\u00EDch p\u0159\u00EDpravk\u016F na vlastnosti p\u0161eni\u010Dn\u00E9 mouky (T 530), reologick\u00E9 vlastnosti t\u011Bsta a standardn\u00ED peka\u0159sk\u00FD pokus.V\u0161echny p\u0159\u00EDpravky zvy\u0161ovaly specifick\u00FD objem (P < 0.01)a nem\u011Bly \u017E\u00E1dn\u00FD negativn\u00ED vliv na jejich senzorickou kvalitu."@cs . "Influence of bread improvers on the quality of wheat flour and bakery products" . "Vliv zlep\u0161ovac\u00EDch p\u0159\u00EDpravk\u016F na peka\u0159skou jakost p\u0161eni\u010Dn\u00E9 mouky"@cs . "The effect of eight bread improvers on the properties of wheat flour (type T 530), rheological behaviour of dough and standard baking test (RMT) has been studied. Standard analytical parameters, Falling Number, Zeleny sedimentation value, rheological properties of dough by alveoconsistograph were determined. Standard baking test was used for the characterisation of flour and dough. All bread improvers significant by (P < 0.01) decreased Falling Number. In some cases decrease of dough extensibility and increases of its elasticity. Was observed the improvers except Lactomalz significantly (P < 0.01) influenced deformation energy, Alveograph ratio (P/L) except Perfect 2000 and Premiumback M where was significant (P < 0.05) and only S500 Acti -- Plus was insignificant. All the improvers increased value of specific bread volume of products (P < 0.01) and did not have any adverse effect on their sensory quality."@en . . "Influence of bread improvers on the quality of wheat flour and bakery products"@en . . . "43210" . . "0367-4177" . "alveoconsistograph; bread improvers; wheat flour; baking test"@en . "Influence of bread improvers on the quality of wheat flour and bakery products" . . "Vliv zlep\u0161ovac\u00EDch p\u0159\u00EDpravk\u016F na peka\u0159skou jakost p\u0161eni\u010Dn\u00E9 mouky"@cs . "62" . . "Getreidetechnologie : die Zeitschrift f\u00FCr Getreide, Mehl, Brot, Teigwaren, Cerealien und Technik" . "RIV/62156489:43210/08:00121912!RIV09-MSM-43210___" . "The effect of eight bread improvers on the properties of wheat flour (type T 530), rheological behaviour of dough and standard baking test (RMT) has been studied. Standard analytical parameters, Falling Number, Zeleny sedimentation value, rheological properties of dough by alveoconsistograph were determined. Standard baking test was used for the characterisation of flour and dough. All bread improvers significant by (P < 0.01) decreased Falling Number. In some cases decrease of dough extensibility and increases of its elasticity. Was observed the improvers except Lactomalz significantly (P < 0.01) influenced deformation energy, Alveograph ratio (P/L) except Perfect 2000 and Premiumback M where was significant (P < 0.05) and only S500 Acti -- Plus was insignificant. All the improvers increased value of specific bread volume of products (P < 0.01) and did not have any adverse effect on their sensory quality." . . . . "[41DC58D37B10]" . "372047" . "10"^^ . "RIV/62156489:43210/08:00121912" . . . . "DE - Spolkov\u00E1 republika N\u011Bmecko" . . .