. "C\u00EDlem pr\u00E1ce bylo posouzen\u00ED tvrdosti a p\u00F3rovitosti u vyroben\u00E9ho celozrnn\u00E9ho pe\u010Diva s p\u0159\u00EDdavkem pohanky a ovsa do mouky. P\u0159\u00EDdavek vybran\u00FDch cere\u00E1li\u00ED m\u011Bl vliv nejen na strukturu kone\u010Dn\u00E9ho produktu, ale tak\u00E9 na zlep\u0161en\u00ED senzorick\u00FDch vlastnost\u00ED. Do t\u011Bsta byl p\u0159\u00EDdavek cere\u00E1li\u00ED v koncentraci 10-50%. Hodnotitel\u00E9 zaznamen\u00E1vali sv\u00E9 hodnocen\u00ED do senzorick\u00FDch dotazn\u00EDk\u016F. Pr\u016Fm\u011Brn\u00E9 hodnoty tvrdosti i p\u00F3rovitosti byly vz\u00E1jemn\u011B porovn\u00E1ny pomoc\u00ED oboustrann\u00E9ho Studentova t-testu. V\u00FDsledky uk\u00E1zaly, \u017Ee p\u0159\u00EDdavek ovesn\u00FDch vlo\u010Dek a pohanky ovlivnil tvrdost i p\u00F3rovitost pe\u010Diva. Nejv\u011Bt\u0161\u00ED tvrdost m\u011Blo pe\u010Divo s 10% p\u0159\u00EDdavkem ovesn\u00FDch vlo\u010Dek (70,50 %) i pe\u010Divo s 10% p\u0159\u00EDdavkem pohanky (53,62 %). Nejl\u00E9pe byly hodnoceny v tvrdosti v\u00FDrobky s 50% p\u0159\u00EDdavkem ovesn\u00FDch vlo\u010Dek (39,27 %) a pohanky (28,92 %)."@cs . "O\u0161\u0165\u00E1dalov\u00E1, Martina" . . "Evaluation of the crumb structure of the wholemeal bread with the addition of buckwheat and oat flakes"@en . "Nitra" . "The aim of the study was to assess the hardness and porosity by the produced wholemeal bread with addition buckwheat and oats into flour. The addition of selected cereals had an impact not only on the structure of the final product, but also improved the sensory properties. The addition of cereals was in concentration 10-50% into dough. The evaluators recorded their sensory assessment by sensory questionnaires. Average values of porosity and hardness were compared using two-sided Student test by the use of P = 0,05. The results showed that the addition of oats and buckwheat affected hardness and porosity of bread. The largest hardness of the bread had a 10% addition of oat flakes (70,50 %) and products with a 10% addition of buckwheat (53,62 %). In hardness best evaluated were products with 50% addition of oat flakes (39,27 %) and buckwheat (28,92 %)."@en . . . "C\u00EDlem pr\u00E1ce bylo posouzen\u00ED tvrdosti a p\u00F3rovitosti u vyroben\u00E9ho celozrnn\u00E9ho pe\u010Diva s p\u0159\u00EDdavkem pohanky a ovsa do mouky. P\u0159\u00EDdavek vybran\u00FDch cere\u00E1li\u00ED m\u011Bl vliv nejen na strukturu kone\u010Dn\u00E9ho produktu, ale tak\u00E9 na zlep\u0161en\u00ED senzorick\u00FDch vlastnost\u00ED. Do t\u011Bsta byl p\u0159\u00EDdavek cere\u00E1li\u00ED v koncentraci 10-50%. Hodnotitel\u00E9 zaznamen\u00E1vali sv\u00E9 hodnocen\u00ED do senzorick\u00FDch dotazn\u00EDk\u016F. Pr\u016Fm\u011Brn\u00E9 hodnoty tvrdosti i p\u00F3rovitosti byly vz\u00E1jemn\u011B porovn\u00E1ny pomoc\u00ED oboustrann\u00E9ho Studentova t-testu. V\u00FDsledky uk\u00E1zaly, \u017Ee p\u0159\u00EDdavek ovesn\u00FDch vlo\u010Dek a pohanky ovlivnil tvrdost i p\u00F3rovitost pe\u010Diva. Nejv\u011Bt\u0161\u00ED tvrdost m\u011Blo pe\u010Divo s 10% p\u0159\u00EDdavkem ovesn\u00FDch vlo\u010Dek (70,50 %) i pe\u010Divo s 10% p\u0159\u00EDdavkem pohanky (53,62 %). Nejl\u00E9pe byly hodnoceny v tvrdosti v\u00FDrobky s 50% p\u0159\u00EDdavkem ovesn\u00FDch vlo\u010Dek (39,27 %) a pohanky (28,92 %)." . "Hodnocen\u00ED struktury st\u0159\u00EDdky u celozrnn\u00E9ho pe\u010Diva s p\u0159\u00EDdavkem pohanky a ovesn\u00FDch vlo\u010Dek" . . "sensory analysis; oat; buckwheat; porosity; hardness; crumb"@en . . . . "Zborn\u00EDk pr\u00E1c z medzin\u00E1rodnej vedeckej konferencie Bezpe\u010Dnost a kontrola potrav\u00EDn" . . . "Tremlov\u00E1, Bohuslava" . "S" . . "Bartl, Pavel" . . "77842" . . "Pokorn\u00E1, Jana" . . "RIV/62157124:16270/13:43872452" . "4"^^ . "Evaluation of the crumb structure of the wholemeal bread with the addition of buckwheat and oat flakes"@en . . "978-80-552-0992-0" . "16270" . . "Eli\u00E1\u0161ov\u00E1, Martina" . "Hodnocen\u00ED struktury st\u0159\u00EDdky u celozrnn\u00E9ho pe\u010Diva s p\u0159\u00EDdavkem pohanky a ovesn\u00FDch vlo\u010Dek"@cs . "RIV/62157124:16270/13:43872452!RIV14-MSM-16270___" . . . "Slovensk\u00E1 po\u013Enohospod\u00E1rska univerzita v Nitre" . "Tauferov\u00E1, Alexandra" . . . "[97A935B5BD38]" . . "2013-03-21+01:00"^^ . "Smolenice" . . "Hodnocen\u00ED struktury st\u0159\u00EDdky u celozrnn\u00E9ho pe\u010Diva s p\u0159\u00EDdavkem pohanky a ovesn\u00FDch vlo\u010Dek" . . . "7"^^ . "\u010C\u00E1slavkov\u00E1, Petra" . "7"^^ . . "Hodnocen\u00ED struktury st\u0159\u00EDdky u celozrnn\u00E9ho pe\u010Diva s p\u0159\u00EDdavkem pohanky a ovesn\u00FDch vlo\u010Dek"@cs .