. . "Tremlov\u00E1, Bohuslava" . "1213-3981" . . "The effect of addition of barley grain on selected nutritional and quality parameters of whole breads"@en . . . . . "RIV/62157124:16270/13:43872144" . "Vliv p\u0159\u00EDdavku je\u010Dn\u00FDch krup na vybran\u00E9 nutri\u010Dn\u00ED a jakostn\u00ED parametry celozrnn\u00E9ho pe\u010Diva"@cs . . "Tato pr\u00E1ce se zab\u00FDv\u00E1 vlivem p\u0159\u00EDdavku je\u010Dn\u00FDch krup na vlastnosti celozrnn\u00E9ho pe\u010Diva vyroben\u00E9ho ze t\u0159\u00ED druh\u016F celozrnn\u00FDch mouk (celozrnn\u00E1 mouka p\u0161eni\u010Dn\u00E1, celozrnn\u00E1 mouka \u017Eitn\u00E1 a celozrnn\u00E1 mouka \u0161paldov\u00E1). Dle peka\u0159sk\u00E9ho pokusu pro celozrnn\u00E9 pe\u010Divo byly vyrobeny vzorky pe\u010Diva s p\u0159\u00EDdavkem 10 % a 20 % jemn\u011B namlet\u00FDch je\u010Dn\u00FDch krup. Pro srovn\u00E1n\u00ED bylo vyrobeno celozrnn\u00E9 pe\u010Divo z celozrnn\u00FDch mouk (80 %) s p\u0159\u00EDdavkem 20 % hladk\u00E9 mouky. Tyto vzorky byly ozna\u010Deny jako kontroln\u00ED. P\u0159ed proveden\u00EDm peka\u0159sk\u00E9ho pokusu byla u jednotliv\u00FDch celozrnn\u00FDch mouk a je\u010Dn\u00FDch krup zm\u011B\u0159ena amylolytick\u00E1 aktivita, obsah \u0161krobu, b\u00EDlkovin a hrub\u00E9 vl\u00E1kniny. U fin\u00E1ln\u00EDch v\u00FDrobk\u016F byl sledov\u00E1n vliv p\u0159\u00EDdavku je\u010Dn\u00FDch krup na obsah hrub\u00E9 (nerozpustn\u00E9) vl\u00E1kniny a objem celozrnn\u00E9ho pe\u010Diva. Bylo zji\u0161t\u011Bno, \u017Ee s p\u0159\u00EDdavkem 20 % je\u010Dn\u00FDch krup je objem pe\u010Diva v porovn\u00E1n\u00ED s kontrolou ni\u017E\u0161\u00ED a to statisticky v\u00FDznamn\u011B (p{0,01). V\u00FDsledky rovn\u011B\u017E poukazuj\u00ED na to, \u017Ee se zvy\u0161uj\u00EDc\u00ED se koncentrac\u00ED je\u010Dn\u00FDch krup a na druhu pou\u017Eit\u00E9 mouce se m\u011Bn\u00ED objem celozrnn\u00E9ho pe\u010Diva. Obsah hrub\u00E9 vl\u00E1kniny byl po p\u0159\u00EDdavku je\u010Dn\u00FDch krup"@cs . "NIR- spectrophotometry; Fiberback; Barley; Whole Flour"@en . "Pokorn\u00E1, Jana" . . "Vliv p\u0159\u00EDdavku je\u010Dn\u00FDch krup na vybran\u00E9 nutri\u010Dn\u00ED a jakostn\u00ED parametry celozrnn\u00E9ho pe\u010Diva" . "16270" . . . "Tato pr\u00E1ce se zab\u00FDv\u00E1 vlivem p\u0159\u00EDdavku je\u010Dn\u00FDch krup na vlastnosti celozrnn\u00E9ho pe\u010Diva vyroben\u00E9ho ze t\u0159\u00ED druh\u016F celozrnn\u00FDch mouk (celozrnn\u00E1 mouka p\u0161eni\u010Dn\u00E1, celozrnn\u00E1 mouka \u017Eitn\u00E1 a celozrnn\u00E1 mouka \u0161paldov\u00E1). Dle peka\u0159sk\u00E9ho pokusu pro celozrnn\u00E9 pe\u010Divo byly vyrobeny vzorky pe\u010Diva s p\u0159\u00EDdavkem 10 % a 20 % jemn\u011B namlet\u00FDch je\u010Dn\u00FDch krup. Pro srovn\u00E1n\u00ED bylo vyrobeno celozrnn\u00E9 pe\u010Divo z celozrnn\u00FDch mouk (80 %) s p\u0159\u00EDdavkem 20 % hladk\u00E9 mouky. Tyto vzorky byly ozna\u010Deny jako kontroln\u00ED. P\u0159ed proveden\u00EDm peka\u0159sk\u00E9ho pokusu byla u jednotliv\u00FDch celozrnn\u00FDch mouk a je\u010Dn\u00FDch krup zm\u011B\u0159ena amylolytick\u00E1 aktivita, obsah \u0161krobu, b\u00EDlkovin a hrub\u00E9 vl\u00E1kniny. U fin\u00E1ln\u00EDch v\u00FDrobk\u016F byl sledov\u00E1n vliv p\u0159\u00EDdavku je\u010Dn\u00FDch krup na obsah hrub\u00E9 (nerozpustn\u00E9) vl\u00E1kniny a objem celozrnn\u00E9ho pe\u010Diva. Bylo zji\u0161t\u011Bno, \u017Ee s p\u0159\u00EDdavkem 20 % je\u010Dn\u00FDch krup je objem pe\u010Diva v porovn\u00E1n\u00ED s kontrolou ni\u017E\u0161\u00ED a to statisticky v\u00FDznamn\u011B (p{0,01). V\u00FDsledky rovn\u011B\u017E poukazuj\u00ED na to, \u017Ee se zvy\u0161uj\u00EDc\u00ED se koncentrac\u00ED je\u010Dn\u00FDch krup a na druhu pou\u017Eit\u00E9 mouce se m\u011Bn\u00ED objem celozrnn\u00E9ho pe\u010Diva. Obsah hrub\u00E9 vl\u00E1kniny byl po p\u0159\u00EDdavku je\u010Dn\u00FDch krup" . . . "114632" . "Bartl, Pavel" . . "6"^^ . "Vliv p\u0159\u00EDdavku je\u010Dn\u00FDch krup na vybran\u00E9 nutri\u010Dn\u00ED a jakostn\u00ED parametry celozrnn\u00E9ho pe\u010Diva"@cs . . . "I" . "\u010C\u00E1slavkov\u00E1, Petra" . "6"^^ . "RIV/62157124:16270/13:43872144!RIV14-MSM-16270___" . "[5A24ECB63632]" . "Vliv p\u0159\u00EDdavku je\u010Dn\u00FDch krup na vybran\u00E9 nutri\u010Dn\u00ED a jakostn\u00ED parametry celozrnn\u00E9ho pe\u010Diva" . "Eli\u00E1\u0161ov\u00E1, Martina" . "5"^^ . "Obiln\u00E1\u0159sk\u00E9 listy" . . "21" . . "O\u0161\u0165\u00E1dalov\u00E1, Martina" . "CZ - \u010Cesk\u00E1 republika" . "3-4" . "The effect of addition of barley grain on selected nutritional and quality parameters of whole breads"@en . "This work deals with the influence of the addition of barely groats on properties whole breads, which made from three types of whole flour (whole wheat flour, whole rye flour and whole spelt flour). Samples with addition 10 and 20 % of barley grain were made according backer attempt. The comparison were made whole breads (80 % whole flour and 20 % flour (whitout whole grain), describes as control samples. It was analyzed whole flours and barley flour before baking (it was measured amylolytic activity, contain of starch, protein and crude fiber. In the next step, was followed up the influence of addition of barley grain on content of crude fiber and volume of breads. This parameters was compared with controll samples. It was founded, that addition of 20 % of barley grain decreases volume of breads (and statistically signifinacant (p{0,01)). Results also indicate that volume of breads increased with the concentration of barley grain and kind of flour. Content of crude fiber was after addiction barley grain (10 and 20 %) statistically significant (p{0,01) and increased for all kinds of whole breads."@en . . . .