"The effect of addition of selected cereals on the structure of rye bread"@en . . . "Univerzita veterin\u00E1rn\u00E9ho lek\u00E1rstva Ko\u0161ice" . "Vliv p\u0159\u00EDdavku vybran\u00FDch cere\u00E1li\u00ED na strukturu \u017Eitn\u00E9ho pe\u010Diva" . "Zborn\u00EDk predn\u00E1\u0161ok a posterov Hygiena Alimentorum XXXIV." . "sensory analysis; buckwheat; groats; porosity"@en . "\u010C\u00E1slavkov\u00E1, Petra" . . "6"^^ . . . "Vliv p\u0159\u00EDdavku vybran\u00FDch cere\u00E1li\u00ED na strukturu \u017Eitn\u00E9ho pe\u010Diva"@cs . "6"^^ . . "Eli\u00E1\u0161ov\u00E1, Martina" . . "RIV/62157124:16270/13:43872453!RIV14-MSM-16270___" . "Vliv p\u0159\u00EDdavku vybran\u00FDch cere\u00E1li\u00ED na strukturu \u017Eitn\u00E9ho pe\u010Diva" . . . "V pr\u00E1ci byl proveden peka\u0159sk\u00FD pokus s \u017Eitnou moukou, do kter\u00E9 byly p\u0159id\u00E1ny pohanka a kroupy v koncentraci 10-50 % do t\u011Bsta. C\u00EDlem pr\u00E1ce byl vliv t\u011Bchto cere\u00E1li\u00ED na zlep\u0161en\u00ED senzorick\u00FDch vlastnost\u00ED pe\u010Diva a tak\u00E9 na strukturu a vlastnosti st\u0159\u00EDdy (tvrdost a p\u00F3rovitost). Senzorick\u00E1 anal\u00FDza prok\u00E1zala pozitivn\u00ED vliv p\u0159\u00EDdavku krup a pohanky do t\u011Bsta. Do\u0161lo ke zlep\u0161en\u00ED technologick\u00FDch a senzorick\u00FDch vlastnost\u00ED celozrnn\u00FDch v\u00FDrobk\u016F." . "The effect of addition of selected cereals on the structure of rye bread"@en . . . "O\u0161\u0165\u00E1dalov\u00E1, Martina" . "Ko\u0161ice" . . . "978-80-8077-334-2" . "114637" . . . . . "Tremlov\u00E1, Bohuslava" . "S" . "Pokorn\u00E1, Jana" . "\u0160trbsk\u00E9 Pleso" . . "16270" . . . "3"^^ . "2013-05-08+02:00"^^ . . "Vliv p\u0159\u00EDdavku vybran\u00FDch cere\u00E1li\u00ED na strukturu \u017Eitn\u00E9ho pe\u010Diva"@cs . "Bartl, Pavel" . "V pr\u00E1ci byl proveden peka\u0159sk\u00FD pokus s \u017Eitnou moukou, do kter\u00E9 byly p\u0159id\u00E1ny pohanka a kroupy v koncentraci 10-50 % do t\u011Bsta. C\u00EDlem pr\u00E1ce byl vliv t\u011Bchto cere\u00E1li\u00ED na zlep\u0161en\u00ED senzorick\u00FDch vlastnost\u00ED pe\u010Diva a tak\u00E9 na strukturu a vlastnosti st\u0159\u00EDdy (tvrdost a p\u00F3rovitost). Senzorick\u00E1 anal\u00FDza prok\u00E1zala pozitivn\u00ED vliv p\u0159\u00EDdavku krup a pohanky do t\u011Bsta. Do\u0161lo ke zlep\u0161en\u00ED technologick\u00FDch a senzorick\u00FDch vlastnost\u00ED celozrnn\u00FDch v\u00FDrobk\u016F."@cs . "[FE198B0E44B4]" . "RIV/62157124:16270/13:43872453" . "In the work was done baking experiment with rye flour, to which were added buckwheat and groats in a concentration 10-50% into dough. The aim of the study was the influence of these cereals to improve the sensory properties and also the structure and characteristics of bread crumb (hardness and porosity). Sensory analysis established a positive effect of the addition of groats and buckwheat into dough. The addition of selected cereals had an impact not only on the structure of the final product, but also improved the sensory properties of wholemeal bread."@en . .