"K\u0159ehkost a k\u0159upavost pat\u0159\u00ED mezi smyslov\u00E9 vjemy pou\u017E\u00EDvaj\u00EDc\u00ED se k popisu textury mnoha druh\u016F potravin -- velmi d\u016Fle\u017Eit\u00E9 jsou nap\u0159. u r\u016Fzn\u00FDch druh\u016F pe\u010Diva, sn\u00EDda\u0148ov\u00FDch cere\u00E1li\u00ED, bramb\u016Frk\u016F, hranolek, r\u016Fzn\u00FDch snack\u016F, ovoce a zeleniny. Sledov\u00E1no bylo celkem 7 druh\u016F vzork\u016F extrudovan\u00FDch chleb\u016F r\u016Fzn\u00E9ho slo\u017Een\u00ED poch\u00E1zej\u00EDc\u00EDch od jednoho v\u00FDrobce. Pro stanoven\u00ED k\u0159ehkosti extrudovan\u00FDch chleb\u016F bylo vyu\u017Eito univerz\u00E1ln\u00EDho p\u0159\u00EDstroje pro m\u011B\u0159en\u00ED fyzik\u00E1ln\u00EDch charakteristik -- TIRATESTU 27025. Pro stanoven\u00ED k\u0159ehkosti k\u0159ehk\u00FDch chleb\u016F byla zvolena metoda trojbodov\u00E9ho ohybu. K\u0159ehkost jednotliv\u00FDch druh\u016F extrudovan\u00FDch chleb\u016F stanoven\u00E1 metodou trojbodov\u00E9ho ohybu se pohybovala v rozp\u011Bt\u00ED 11 a\u017E 28 N. Mezi jednotliv\u00FDmi vzorky extrudovan\u00FDch chleb\u016F byly zji\u0161t\u011Bny statisticky pr\u016Fkazn\u00E9 rozd\u00EDly v k\u0159ehkosti, pou\u017Eit\u00E9 suroviny tedy ovliv\u0148uj\u00ED v\u00FDslednou k\u0159ehkost produktu." . "Stanoven\u00ED k\u0159ehkosti extrudovan\u00FDch chleb\u016F r\u016Fzn\u00FDch druh\u016F"@cs . "Mendelova univerzita v Brn\u011B" . . . . "extruded breads; fracturability; content"@en . "Sborn\u00EDk p\u0159\u00EDsp\u011Bvk\u016F XXXVIII. Semin\u00E1\u0159e o jakosti potravin a potravinov\u00FDch surovin - Ingrovy dny" . "The Fracturability Measurement of Different Type Extruded Breads"@en . "Stanoven\u00ED k\u0159ehkosti extrudovan\u00FDch chleb\u016F r\u016Fzn\u00FDch druh\u016F" . "5"^^ . "RIV/62156489:43210/12:00184833!RIV13-MSM-43210___" . "5"^^ . "Brno" . . . . "2012-03-01+01:00"^^ . "The Fracturability Measurement of Different Type Extruded Breads"@en . . "978-80-7375-601-7" . "The fracturability is a term using for description the texture different food types. For types of bakery products, breakfast cereals, chips, fruit and vegetables, is very important. The fracturability is a force with which a material fractures: a product of high degree of hardness and low degree of cohesiveness. Seven types of extruded breads were measured (with content of corn, wheat, rice, rye, buckwheat). TIRATEST 27025 device was using for testing physical characteristic of fracturability by three point bending. The fracturability of different type extrudate breads were from 11 to 28 N. The highest fracturability was detected in breads with corn content (11.11 N). The breads with wheat and rye content have twice values of fracturability. Statistically significant differences in fracturability between samples were detected."@en . "S" . . . . "Stanoven\u00ED k\u0159ehkosti extrudovan\u00FDch chleb\u016F r\u016Fzn\u00FDch druh\u016F"@cs . "Mendelova zem\u011Bd\u011Blsk\u00E1 a lesnick\u00E1 univerzita v Brn\u011B" . . "RIV/62156489:43210/12:00184833" . "Nedomov\u00E1, \u0160\u00E1rka" . "[CF5A203857DB]" . . "43210" . . . "Stanoven\u00ED k\u0159ehkosti extrudovan\u00FDch chleb\u016F r\u016Fzn\u00FDch druh\u016F" . "V\u00E1vrov\u00E1, Lucie" . . . . . "5"^^ . "Simeonovov\u00E1, Jana" . . "Buchar, Jaroslav" . "K\u0159ehkost a k\u0159upavost pat\u0159\u00ED mezi smyslov\u00E9 vjemy pou\u017E\u00EDvaj\u00EDc\u00ED se k popisu textury mnoha druh\u016F potravin -- velmi d\u016Fle\u017Eit\u00E9 jsou nap\u0159. u r\u016Fzn\u00FDch druh\u016F pe\u010Diva, sn\u00EDda\u0148ov\u00FDch cere\u00E1li\u00ED, bramb\u016Frk\u016F, hranolek, r\u016Fzn\u00FDch snack\u016F, ovoce a zeleniny. Sledov\u00E1no bylo celkem 7 druh\u016F vzork\u016F extrudovan\u00FDch chleb\u016F r\u016Fzn\u00E9ho slo\u017Een\u00ED poch\u00E1zej\u00EDc\u00EDch od jednoho v\u00FDrobce. Pro stanoven\u00ED k\u0159ehkosti extrudovan\u00FDch chleb\u016F bylo vyu\u017Eito univerz\u00E1ln\u00EDho p\u0159\u00EDstroje pro m\u011B\u0159en\u00ED fyzik\u00E1ln\u00EDch charakteristik -- TIRATESTU 27025. Pro stanoven\u00ED k\u0159ehkosti k\u0159ehk\u00FDch chleb\u016F byla zvolena metoda trojbodov\u00E9ho ohybu. K\u0159ehkost jednotliv\u00FDch druh\u016F extrudovan\u00FDch chleb\u016F stanoven\u00E1 metodou trojbodov\u00E9ho ohybu se pohybovala v rozp\u011Bt\u00ED 11 a\u017E 28 N. Mezi jednotliv\u00FDmi vzorky extrudovan\u00FDch chleb\u016F byly zji\u0161t\u011Bny statisticky pr\u016Fkazn\u00E9 rozd\u00EDly v k\u0159ehkosti, pou\u017Eit\u00E9 suroviny tedy ovliv\u0148uj\u00ED v\u00FDslednou k\u0159ehkost produktu."@cs . "\u0160ottn\u00EDkov\u00E1, Viera" . . "170970" .