. "The Texture Properties of Cooked Pasta Measured by Instreumental Methods"@en . "3"^^ . "Brno" . "2012-03-01+01:00"^^ . . "V pr\u00E1ci byly sledov\u00E1ny texturn\u00ED vlastnosti vybran\u00FDch druh\u016F t\u011Bstovin r\u016Fzn\u00FDch v\u00FDrobc\u016F a tvar\u016F po uva\u0159en\u00ED. Standardn\u00ED metodou pro stanoven\u00ED texturn\u00EDch vlastnost\u00ED va\u0159en\u00FDch t\u011Bstovin je senzorick\u00E1 anal\u00FDza, v sou\u010Dasn\u00E9 dob\u011B je v\u0161ak snaha vyu\u017E\u00EDt i objektivn\u00EDch instrument\u00E1ln\u00EDch metod. T\u011Bstoviny byly sledov\u00E1ny r\u016Fzn\u00FDmi metodami s c\u00EDlem vyvinut\u00ED vhodn\u00E9 metodiky ke stanoven\u00ED texturn\u00EDch vlastnost\u00ED va\u0159en\u00FDch t\u011Bstovin, kter\u00E9 byly uva\u0159eny dle n\u00E1vodu p\u0159\u00EDslu\u0161n\u00E9ho v\u00FDrobce. M\u011B\u0159en\u00ED bylo provedeno na p\u0159\u00EDstroji TIRATEST 27025 za pomoc\u00ED n\u00E1stavc\u016F Kramerovy st\u0159ihov\u00E9 cely, pomoc\u00ED Warner-Bratzlerova rovn\u00E9ho no\u017Ee a d\u00E1le byla provedena TPA (texturn\u00ED profilov\u00E1 anal\u00FDza). P\u0159i porovn\u00E1n\u00ED v\u00FDsledk\u016F texturn\u00EDch vlastnost\u00ED va\u0159en\u00FDch t\u011Bstovin z\u00EDskan\u00FDch zvolen\u00FDmi metodami se jako nejvhodn\u011Bj\u0161\u00ED uk\u00E1zalo pou\u017Eit\u00ED Kramerovy cely, kdy se v\u00FDsledky pohybovaly v rozp\u011Bt\u00ED 190,7 N (v\u0159etena vaje\u010Dn\u00E1) po 654,3 N (t\u011Bstoviny tvaru penne)."@cs . "Buchar, Jaroslav" . "Mendelova univerzita v Brn\u011B" . . "Texture properties of different pasta type were measured in this work. Pasta with varied types of shape were produced by different producers. The evaluation of pasta cooking quality requires consideration of a number of factors including elasticity, firmness, surface stickiness, cooking tolerance, water absorption, and loss of solids to cooking water. The standard methods for pasta texture testing is sensory evaluation, the objective instrumental methods are in focus at present. Pasta were tested by different method with aim to detect the best applicable method. Samples of pasta were cooked by producer's directions. TIRATEST 270525 was used for the measuring by Kramer shear cell, Warner-Bratzler knife and Texture Profile Analysis (TPA). Kramer shear cell were detected like the best method for evaluation texture properties of cooked pasta -- the results ranged from 190.7 N (fusilli) to 654.3 N (penne)."@en . "Textura va\u0159en\u00FDch t\u011Bstovin hodnocen\u00E1 instrument\u00E1ln\u00EDmi metodami" . "Textura va\u0159en\u00FDch t\u011Bstovin hodnocen\u00E1 instrument\u00E1ln\u00EDmi metodami"@cs . . "Simeonovov\u00E1, Jana" . . "The Texture Properties of Cooked Pasta Measured by Instreumental Methods"@en . "RIV/62156489:43210/12:00184834!RIV13-MSM-43210___" . . "Textura va\u0159en\u00FDch t\u011Bstovin hodnocen\u00E1 instrument\u00E1ln\u00EDmi metodami"@cs . . . "Textura va\u0159en\u00FDch t\u011Bstovin hodnocen\u00E1 instrument\u00E1ln\u00EDmi metodami" . "Nedomov\u00E1, \u0160\u00E1rka" . . "RIV/62156489:43210/12:00184834" . "Mendelova zem\u011Bd\u011Blsk\u00E1 a lesnick\u00E1 univerzita v Brn\u011B" . . "instrumental methods; cooked pasta; texture; TIRATEST 27025"@en . . "S" . "[3E78E507400E]" . . "43210" . . . . "6"^^ . "978-80-7375-601-7" . "Sborn\u00EDk p\u0159\u00EDsp\u011Bvk\u016F XXXVIII. Semin\u00E1\u0159e o jakosti potravin a potravinov\u00FDch surovin - Ingrovy dny" . . "174147" . "V pr\u00E1ci byly sledov\u00E1ny texturn\u00ED vlastnosti vybran\u00FDch druh\u016F t\u011Bstovin r\u016Fzn\u00FDch v\u00FDrobc\u016F a tvar\u016F po uva\u0159en\u00ED. Standardn\u00ED metodou pro stanoven\u00ED texturn\u00EDch vlastnost\u00ED va\u0159en\u00FDch t\u011Bstovin je senzorick\u00E1 anal\u00FDza, v sou\u010Dasn\u00E9 dob\u011B je v\u0161ak snaha vyu\u017E\u00EDt i objektivn\u00EDch instrument\u00E1ln\u00EDch metod. T\u011Bstoviny byly sledov\u00E1ny r\u016Fzn\u00FDmi metodami s c\u00EDlem vyvinut\u00ED vhodn\u00E9 metodiky ke stanoven\u00ED texturn\u00EDch vlastnost\u00ED va\u0159en\u00FDch t\u011Bstovin, kter\u00E9 byly uva\u0159eny dle n\u00E1vodu p\u0159\u00EDslu\u0161n\u00E9ho v\u00FDrobce. M\u011B\u0159en\u00ED bylo provedeno na p\u0159\u00EDstroji TIRATEST 27025 za pomoc\u00ED n\u00E1stavc\u016F Kramerovy st\u0159ihov\u00E9 cely, pomoc\u00ED Warner-Bratzlerova rovn\u00E9ho no\u017Ee a d\u00E1le byla provedena TPA (texturn\u00ED profilov\u00E1 anal\u00FDza). P\u0159i porovn\u00E1n\u00ED v\u00FDsledk\u016F texturn\u00EDch vlastnost\u00ED va\u0159en\u00FDch t\u011Bstovin z\u00EDskan\u00FDch zvolen\u00FDmi metodami se jako nejvhodn\u011Bj\u0161\u00ED uk\u00E1zalo pou\u017Eit\u00ED Kramerovy cely, kdy se v\u00FDsledky pohybovaly v rozp\u011Bt\u00ED 190,7 N (v\u0159etena vaje\u010Dn\u00E1) po 654,3 N (t\u011Bstoviny tvaru penne)." . . "3"^^ . . .