"Slovensk\u00E1 po\u013Enohospod\u00E1rska univerzita v Nitre" . "RIV/62157124:16270/13:43872349!RIV14-MSM-16270___" . . "The basic raw material for whole wheat products are whole wheat flour. On the market there are many products with the addition of enzyme preparations and other additives which may negatively affect the nutritional value of the products. The aim of the study was to assess the addition of bread with buckwheat and oat, which would increase the nutritional value of the product and also at least maintain its sensory standard. Loaves of whole wheat flour of were baked with the addition of cereals in a concentration from 10 to 50%. Samples were assessed by trained evaluators (1 sample was assessed by 12 evaluators). It was found that the addition of cereal worsens palatability baking product. The largest decrease was discovered after the addition of buckwheat flour (statistically significant decrease in palatability was already the addition of 30 %). Addition of flour of oat decreased pleasantness in palatability of baked products so, but statistically significant decrease was detected after addition of 50% oat flour."@en . . "2013-03-21+01:00"^^ . "Pokorn\u00E1, Jana" . "\u010C\u00E1slavkov\u00E1, Petra" . "Porovn\u00E1n\u00ED celkov\u00E9 chutnosti u celozrnn\u00E9ho pe\u010Diva s p\u0159\u00EDdavkem pohanky a ovsa"@cs . "Bartl, Pavel" . . "978-80-552-0992-0" . "Tremlov\u00E1, Bohuslava" . . "16270" . . "Comparison of the palatability whole bread with addition of buckwheat and oat"@en . "Comparison of the palatability whole bread with addition of buckwheat and oat"@en . . "Nitra" . . . . . . "97249" . "O\u0161\u0165\u00E1dalov\u00E1, Martina" . . "[0B4408F4EA76]" . . "7"^^ . . "Porovn\u00E1n\u00ED celkov\u00E9 chutnosti u celozrnn\u00E9ho pe\u010Diva s p\u0159\u00EDdavkem pohanky a ovsa" . "Smolenice" . . . "7"^^ . . "RIV/62157124:16270/13:43872349" . "Z\u00E1kladn\u00ED surovinou pro celozrnn\u00E9 p\u0161eni\u010Dn\u00E9 v\u00FDrobky jsou celozrnn\u00E9 mouky. Na trhu existuje mnoho produkt\u016F s p\u0159\u00EDdavkem enzymatick\u00FDch p\u0159\u00EDpravk\u016F a jin\u00FDch p\u0159\u00EDsad, kter\u00E9 mohou negativn\u011B ovlivnit nutri\u010Dn\u00ED hodnoty v\u00FDrobk\u016F. C\u00EDlem t\u00E9to studie bylo zhodnotit p\u0159id\u00E1n\u00ED s pohanky a ovsa do pe\u010Diva pro zv\u00FD\u0161en\u00ED jeho nutri\u010Dn\u00ED hodnoty a z\u00E1rove\u0148 zachov\u00E1n\u00ED senzorick\u00E9 kvality. Chl\u00E9b z celozrnn\u00E9 mouky pekly s p\u0159\u00EDdavkem obil\u00ED v koncentraci od 10 do 50 %. Vzorky byly hodnoceny pomoc\u00ED vy\u0161kolen\u00FDch hodnotitel\u016F (1 vzorek by hodnocen 12 hodnotiteli). Bylo zji\u0161t\u011Bno, \u017Ee p\u0159\u00EDdavek obilovin zhor\u0161uje chutnost pe\u010Den\u00ED produktu. Nejv\u011Bt\u0161\u00ED pokles byl objeven po p\u0159id\u00E1n\u00ED pohankov\u00E9 mouky (statisticky v\u00FDznamn\u00FD pokles v chutnosti byl ji\u017E s p\u0159\u00EDdavkem 30 % ). P\u0159\u00EDdavek mouky z ovesn\u00FDch sn\u00ED\u017Eil p\u0159\u00EDjemnost v chutnosti pe\u010Den\u00FDch v\u00FDrobk\u016F, ale statisticky v\u00FDznamn\u00FD pokles byl zji\u0161t\u011Bn po p\u0159id\u00E1n\u00ED 50 % ovesn\u00E9 mouky."@cs . "Porovn\u00E1n\u00ED celkov\u00E9 chutnosti u celozrnn\u00E9ho pe\u010Diva s p\u0159\u00EDdavkem pohanky a ovsa"@cs . . "4"^^ . "Z\u00E1kladn\u00ED surovinou pro celozrnn\u00E9 p\u0161eni\u010Dn\u00E9 v\u00FDrobky jsou celozrnn\u00E9 mouky. Na trhu existuje mnoho produkt\u016F s p\u0159\u00EDdavkem enzymatick\u00FDch p\u0159\u00EDpravk\u016F a jin\u00FDch p\u0159\u00EDsad, kter\u00E9 mohou negativn\u011B ovlivnit nutri\u010Dn\u00ED hodnoty v\u00FDrobk\u016F. C\u00EDlem t\u00E9to studie bylo zhodnotit p\u0159id\u00E1n\u00ED s pohanky a ovsa do pe\u010Diva pro zv\u00FD\u0161en\u00ED jeho nutri\u010Dn\u00ED hodnoty a z\u00E1rove\u0148 zachov\u00E1n\u00ED senzorick\u00E9 kvality. Chl\u00E9b z celozrnn\u00E9 mouky pekly s p\u0159\u00EDdavkem obil\u00ED v koncentraci od 10 do 50 %. Vzorky byly hodnoceny pomoc\u00ED vy\u0161kolen\u00FDch hodnotitel\u016F (1 vzorek by hodnocen 12 hodnotiteli). Bylo zji\u0161t\u011Bno, \u017Ee p\u0159\u00EDdavek obilovin zhor\u0161uje chutnost pe\u010Den\u00ED produktu. Nejv\u011Bt\u0161\u00ED pokles byl objeven po p\u0159id\u00E1n\u00ED pohankov\u00E9 mouky (statisticky v\u00FDznamn\u00FD pokles v chutnosti byl ji\u017E s p\u0159\u00EDdavkem 30 % ). P\u0159\u00EDdavek mouky z ovesn\u00FDch sn\u00ED\u017Eil p\u0159\u00EDjemnost v chutnosti pe\u010Den\u00FDch v\u00FDrobk\u016F, ale statisticky v\u00FDznamn\u00FD pokles byl zji\u0161t\u011Bn po p\u0159id\u00E1n\u00ED 50 % ovesn\u00E9 mouky." . "Eli\u00E1\u0161ov\u00E1, Martina" . . "S" . . "Zborn\u00EDk pr\u00E1c z medzin\u00E1rodnej vedeckej konferencie Bezpe\u010Dnost a kontrola potrav\u00EDn" . . "\u017D\u010F\u00E1rsk\u00FD, Michal" . . "Porovn\u00E1n\u00ED celkov\u00E9 chutnosti u celozrnn\u00E9ho pe\u010Diva s p\u0159\u00EDdavkem pohanky a ovsa" . . "sensory analysis; oat; buckwheat; whole wheat flour"@en .