"rye flour; bread; baking test"@en . . "208607" . . "He investigated the effect of the proportion of rye flour in bread specific volume, crumb moisture and acidity of wheat-rye bread. The proportion of rye flour in baked breads ranged from 20 to 50%. With the increasing addition of rye flour with reduced specific volume of products, increasing the moisture and acidity of the bread crumb. The products were evaluated by sensory-point scale. The best sensory evaluation of wheat-rye reached breads with added 40% and 45% rye flour."@en . . . "Kvalita chleba ovlivn\u011Bn\u00E1 pod\u00EDlem \u017Eitn\u00E9 mouky"@cs . "Byl sledov\u00E1n vliv pod\u00EDlu \u017Eitn\u00E9 mouky chlebov\u00E9 na m\u011Brn\u00FD objem, vlhkost st\u0159\u00EDdy a kyselost p\u0161eni\u010Dno-\u017Eitn\u00E9ho chleba. Pod\u00EDl \u017Eitn\u00E9 mouky v pe\u010Den\u00FDch chlebech se pohyboval od 20 do 50 %. Se zvy\u0161uj\u00EDc\u00EDm se p\u0159\u00EDdavkem \u017Eitn\u00E9 mouky se sni\u017Eoval m\u011Brn\u00FD objem v\u00FDrobk\u016F, zvy\u0161ovala se vlhkost st\u0159\u00EDdy a kyselost chleba. V\u00FDrobky byly senzoricky zhodnoceny bodovou stupnic\u00ED. Nejlep\u0161\u00EDho senzorick\u00E9ho hodnocen\u00ED dos\u00E1hly p\u0161eni\u010Dno-\u017Eitn\u00E9 chleby s p\u0159\u00EDdavkem 40 % a 45 % \u017Eitn\u00E9 mouky."@cs . "0139-6013" . . . "12" . "\u00DAroda" . "Quality bread influenced proportion of rye flour"@en . "2011" . "43210" . "Z(MSM 432100001)" . "Kvalita chleba ovlivn\u011Bn\u00E1 pod\u00EDlem \u017Eitn\u00E9 mouky" . . . . "Quality bread influenced proportion of rye flour"@en . "[76D9EF15A416]" . "Kvalita chleba ovlivn\u011Bn\u00E1 pod\u00EDlem \u017Eitn\u00E9 mouky" . "RIV/62156489:43210/11:00182880" . . . "CZ - \u010Cesk\u00E1 republika" . . "\u0160ottn\u00EDkov\u00E1, Viera" . "Kvalita chleba ovlivn\u011Bn\u00E1 pod\u00EDlem \u017Eitn\u00E9 mouky"@cs . . "Ku\u010Derov\u00E1, Jind\u0159i\u0161ka" . "2"^^ . . "2"^^ . . "RIV/62156489:43210/11:00182880!RIV12-MSM-43210___" . . "Byl sledov\u00E1n vliv pod\u00EDlu \u017Eitn\u00E9 mouky chlebov\u00E9 na m\u011Brn\u00FD objem, vlhkost st\u0159\u00EDdy a kyselost p\u0161eni\u010Dno-\u017Eitn\u00E9ho chleba. Pod\u00EDl \u017Eitn\u00E9 mouky v pe\u010Den\u00FDch chlebech se pohyboval od 20 do 50 %. Se zvy\u0161uj\u00EDc\u00EDm se p\u0159\u00EDdavkem \u017Eitn\u00E9 mouky se sni\u017Eoval m\u011Brn\u00FD objem v\u00FDrobk\u016F, zvy\u0161ovala se vlhkost st\u0159\u00EDdy a kyselost chleba. V\u00FDrobky byly senzoricky zhodnoceny bodovou stupnic\u00ED. Nejlep\u0161\u00EDho senzorick\u00E9ho hodnocen\u00ED dos\u00E1hly p\u0161eni\u010Dno-\u017Eitn\u00E9 chleby s p\u0159\u00EDdavkem 40 % a 45 % \u017Eitn\u00E9 mouky." . "4"^^ . .