"Bartl, Pavel" . "Hodnocen\u00ED st\u0159\u00EDdy a celkov\u00E9 chutnosti u celozrnn\u00E9ho pe\u010Diva s p\u0159\u00EDdavkem krup, ovsa a pohanky"@cs . . . . "Pokorn\u00E1, Jana" . "The aim was to produce and compare whole bread from spelt flour with added cereals (in concentration 10 - 50 %), without the addition of enzymes and other enhancing substances. This breads were baked in laboratory and then we did sensory analyses. We assessed structure of bread (hardness, porosity, sensation in the mouth when chewing and sensation in the mouth when swallowing) and palatability. It was found, that concentration of about 20 to 30 % increases the sensory quality of the products. Bread containing oats and buckwheat were assessed the best; the worst were assessed breads with groat."@en . "C\u00EDlem bylo vytvo\u0159it a porovnat celozrnn\u00E9 \u0161paldov\u00E9 pe\u010Divo s p\u0159\u00EDdavkem vybran\u00FDch obilovin (v koncentraci 10 - 50 %), a to bez p\u0159id\u00E1n\u00ED enzym\u016F a dal\u0161\u00EDch zlep\u0161uj\u00EDc\u00EDch l\u00E1tek. Pe\u010Divo bylo vyrobeno v laborato\u0159i a pak se provedla senzorick\u00E1 anal\u00FDza. Hodnotila se struktura pe\u010Diva (tvrdost, p\u00F3rovitost, pocit v \u00FAstech p\u0159i \u017Ev\u00FDk\u00E1n\u00ED a pocit v \u00FAstech p\u0159i polyk\u00E1n\u00ED) a chutnost. Bylo zji\u0161t\u011Bno, \u017Ee koncentrace asi 20 a\u017E 30 %, zvy\u0161uje senzorickou kvalitu v\u00FDrobk\u016F. Pe\u010Divo s obsahem ovsa a pohanky byl hodnocen nejl\u00E9pe, nejh\u016F\u0159e bylo hodnoceno pe\u010Divo s p\u0159\u00EDdavkem krup." . "cereals; spelt flour; sensory analysis"@en . "77840" . "Univerzita veterin\u00E1rn\u00E9ho lek\u00E1rstva Ko\u0161ice" . . . "RIV/62157124:16270/13:43872350!RIV14-MSM-16270___" . . "Eli\u00E1\u0161ov\u00E1, Martina" . "\u0160trbsk\u00E9 Pleso" . "16270" . "Hodnocen\u00ED st\u0159\u00EDdy a celkov\u00E9 chutnosti u celozrnn\u00E9ho pe\u010Diva s p\u0159\u00EDdavkem krup, ovsa a pohanky" . . "\u010C\u00E1slavkov\u00E1, Petra" . "6"^^ . . "RIV/62157124:16270/13:43872350" . . "O\u0161\u0165\u00E1dalov\u00E1, Martina" . "978-80-8077-334-2" . . "Hodnocen\u00ED st\u0159\u00EDdy a celkov\u00E9 chutnosti u celozrnn\u00E9ho pe\u010Diva s p\u0159\u00EDdavkem krup, ovsa a pohanky"@cs . "2013-05-08+02:00"^^ . . . . "6"^^ . "Assessment of the structure and palatability of whole bread with addition of buckwheat, groats and oat"@en . "Ko\u0161ice" . "Zborn\u00EDk predn\u00E1\u0161ok a posterov Hygiena Alimentorum XXXIV." . . . . . . . . "Assessment of the structure and palatability of whole bread with addition of buckwheat, groats and oat"@en . "Tremlov\u00E1, Bohuslava" . . "C\u00EDlem bylo vytvo\u0159it a porovnat celozrnn\u00E9 \u0161paldov\u00E9 pe\u010Divo s p\u0159\u00EDdavkem vybran\u00FDch obilovin (v koncentraci 10 - 50 %), a to bez p\u0159id\u00E1n\u00ED enzym\u016F a dal\u0161\u00EDch zlep\u0161uj\u00EDc\u00EDch l\u00E1tek. Pe\u010Divo bylo vyrobeno v laborato\u0159i a pak se provedla senzorick\u00E1 anal\u00FDza. Hodnotila se struktura pe\u010Diva (tvrdost, p\u00F3rovitost, pocit v \u00FAstech p\u0159i \u017Ev\u00FDk\u00E1n\u00ED a pocit v \u00FAstech p\u0159i polyk\u00E1n\u00ED) a chutnost. Bylo zji\u0161t\u011Bno, \u017Ee koncentrace asi 20 a\u017E 30 %, zvy\u0161uje senzorickou kvalitu v\u00FDrobk\u016F. Pe\u010Divo s obsahem ovsa a pohanky byl hodnocen nejl\u00E9pe, nejh\u016F\u0159e bylo hodnoceno pe\u010Divo s p\u0159\u00EDdavkem krup."@cs . "Hodnocen\u00ED st\u0159\u00EDdy a celkov\u00E9 chutnosti u celozrnn\u00E9ho pe\u010Diva s p\u0159\u00EDdavkem krup, ovsa a pohanky" . "3"^^ . "S" . "[20F563A2D488]" .