"114631" . "Tato pr\u00E1ce se zab\u00FDv\u00E1 vlivem p\u0159\u00EDdavku mlet\u00FDch je\u010Dn\u00FDch krup na vlastnosti celozrnn\u00FDch peka\u0159sk\u00FDch v\u00FDrobk\u016F, kter\u00E9 byly vyr\u00E1b\u011Bny z celozrn\u00FDch mouk (celozrnn\u00E9 p\u0161eni\u010Dn\u00E9, \u0161paldov\u00E9 a \u017Eitn\u00E9). Pomoc\u00ED modifikovan\u00E9ho peka\u0159sk\u00E9ho pokusu bylo upe\u010Deno celozrnn\u00E9 pe\u010Divo s p\u0159\u00EDdavkem 10% a 20% mlet\u00FDch je\u010Dn\u00FDch krup. Celozrnn\u00E9 pe\u010Divo s 80 % celozrnn\u00FDch mouk a p\u0159\u00EDdavkem 20 % hladk\u00E9 mouky bylo vyrobeno jako kontroln\u00ED vzorky. U hotov\u00FDch peka\u0159sk\u00FDch v\u00FDrobk\u016F byl sledov\u00E1n vliv p\u0159\u00EDdavku je\u010Dn\u00FDch krup na obsah nerozpustn\u00E9 vl\u00E1kniny a objem pe\u010Diva. P\u0159\u00EDdavek 20% je\u010Dn\u00FDch krup statisticky v\u00FDznamn\u011B sn\u00ED\u017Eil objem pe\u010Diva (p {0.05) v porovn\u00E1n\u00ED s kontroln\u00EDmi vzorky. Objem celozrnn\u00E9ho pe\u010Diva se m\u011Bnil se stoupaj\u00EDc\u00ED koncentrac\u00ED je\u010Dn\u00FDch krup a pou\u017Eit\u00ED mouky. Mno\u017Estv\u00ED nerozpustn\u00E9 vl\u00E1kniny se sni\u017Eovalo v z\u00E1vislosti na p\u0159\u00EDdavku je\u010Dn\u00FDch krup v porovn\u00E1n\u00ED s kontroln\u00EDmi vzorky"@cs . . . "[509FDD8B012C]" . . . "NIR-spectrofotometry; fiberback; barley; whole meal flavour"@en . "Bartl, Pavel" . "2013-05-30+02:00"^^ . "Vliv p\u0159\u00EDdavku je\u010Dn\u00FDch krup na obsah nerozpustn\u00E9 vl\u00E1kniny a objem celozrnn\u00E9ho pe\u010Diva"@cs . "Eli\u00E1\u0161ov\u00E1, Martina" . . "3"^^ . "The Influence of the Addition of Peeled Barley on the Amount of Insoluble Dietary Fibre and the Volume of Wholemeal Bakery Products"@en . . "16270" . . . "Vliv p\u0159\u00EDdavku je\u010Dn\u00FDch krup na obsah nerozpustn\u00E9 vl\u00E1kniny a objem celozrnn\u00E9ho pe\u010Diva" . . . "RIV/62157124:16270/13:43872147" . "Brno" . "Vliv p\u0159\u00EDdavku je\u010Dn\u00FDch krup na obsah nerozpustn\u00E9 vl\u00E1kniny a objem celozrnn\u00E9ho pe\u010Diva"@cs . "Brno" . "Tato pr\u00E1ce se zab\u00FDv\u00E1 vlivem p\u0159\u00EDdavku mlet\u00FDch je\u010Dn\u00FDch krup na vlastnosti celozrnn\u00FDch peka\u0159sk\u00FDch v\u00FDrobk\u016F, kter\u00E9 byly vyr\u00E1b\u011Bny z celozrn\u00FDch mouk (celozrnn\u00E9 p\u0161eni\u010Dn\u00E9, \u0161paldov\u00E9 a \u017Eitn\u00E9). Pomoc\u00ED modifikovan\u00E9ho peka\u0159sk\u00E9ho pokusu bylo upe\u010Deno celozrnn\u00E9 pe\u010Divo s p\u0159\u00EDdavkem 10% a 20% mlet\u00FDch je\u010Dn\u00FDch krup. Celozrnn\u00E9 pe\u010Divo s 80 % celozrnn\u00FDch mouk a p\u0159\u00EDdavkem 20 % hladk\u00E9 mouky bylo vyrobeno jako kontroln\u00ED vzorky. U hotov\u00FDch peka\u0159sk\u00FDch v\u00FDrobk\u016F byl sledov\u00E1n vliv p\u0159\u00EDdavku je\u010Dn\u00FDch krup na obsah nerozpustn\u00E9 vl\u00E1kniny a objem pe\u010Diva. P\u0159\u00EDdavek 20% je\u010Dn\u00FDch krup statisticky v\u00FDznamn\u011B sn\u00ED\u017Eil objem pe\u010Diva (p {0.05) v porovn\u00E1n\u00ED s kontroln\u00EDmi vzorky. Objem celozrnn\u00E9ho pe\u010Diva se m\u011Bnil se stoupaj\u00EDc\u00ED koncentrac\u00ED je\u010Dn\u00FDch krup a pou\u017Eit\u00ED mouky. Mno\u017Estv\u00ED nerozpustn\u00E9 vl\u00E1kniny se sni\u017Eovalo v z\u00E1vislosti na p\u0159\u00EDdavku je\u010Dn\u00FDch krup v porovn\u00E1n\u00ED s kontroln\u00EDmi vzorky" . . . . "Vliv p\u0159\u00EDdavku je\u010Dn\u00FDch krup na obsah nerozpustn\u00E9 vl\u00E1kniny a objem celozrnn\u00E9ho pe\u010Diva" . . "Veterin\u00E1rn\u00ED a farmaceutick\u00E1 univerzita Brno" . "Sborn\u00EDk p\u0159\u00EDsp\u011Bvk\u016F XV. konference mlad\u00FDch v\u011Bdeck\u00FDch pracovn\u00EDk\u016F s mezin\u00E1rodn\u00ED \u00FA\u010Dast\u00ED" . "This work deals with the influence of the addition of peeled barley on the properties of wholemeal bakery products which made from three types of wholemeal flour (wholemeal wheat, spelt and rye flour). Using modified baker's attempt were made wholemeal bakery products with an addition of 10% and 20% milled peeled barley. Wholemeal bakery products with 80 % wholemeal flour and 20 % smooth wheat flour were made to compare. The samples were marked as a controls. For final bakery products, the influence of the addition of peeled barley on the amount of insoluble dietary fiber and the volume of wholemeal bakery products. The addition of 20% peeled barley decreased volume (statistically significant p {0.05) of the bakery products compared to control samples. The volume of wholemeal bread was change according to increasing concentrations of peeled barley and using flour. The amount of dietary fiber were decrease after the addition of peeled barley compared to the control."@en . "O\u0161\u0165\u00E1dalov\u00E1, Martina" . . . "5"^^ . "978-80-7305-650-6" . . "RIV/62157124:16270/13:43872147!RIV14-MSM-16270___" . "5"^^ . . "Tremlov\u00E1, Bohuslava" . "The Influence of the Addition of Peeled Barley on the Amount of Insoluble Dietary Fibre and the Volume of Wholemeal Bakery Products"@en . . "I" . "\u010C\u00E1slavkov\u00E1, Petra" . . .