Malts as new component of gluten-free bakery products

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F14%3A%230001060" target="_blank" >RIV/60193697:_____/14:#0001060 - isvavai.cz</a>
Alternative codes found
RIV/00027022:_____/14:00000519
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Malts as new component of gluten-free bakery products
Original language description
There were performed extended nutricious analyses of malts, made of as well known as few utilisated gluten free raw materials. Analysed were malts from buckwheat, corn, millet, amaranth, teff, quinoa, and sorghum. Malts produced from naked oats were alsoanalysed, because oat is regarded as gluten-free in Scandinavia for example. From these malts were prepared in the laboratory bakery products . Breds and pastry with buckwheat and oats malts were preparde also in the Bakery Factory Jizerské pekárny Česká Lípa. Malts as component improve nutricious and sensoric quality of gluten-free bread and pastry.
Czech name
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Czech description
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Project
<a href="/en/project/QI101B090" target="_blank" >QI101B090: New processes of production of functional cereal and dairy foods and functional beverages with content of bioactive ingredients from selected vegetable and animal agricultural commodities and with probiotics and procedures for their quality estimation.</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2014
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
Proceedings of the 10th International Conference on Polysaccharides-Glycoscience
ISBN
978-80-86238-70-8
ISSN
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e-ISSN
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Number of pages
5
Pages from-to
121-125
Publisher name
Czech Chemical Society
Place of publication
Praha
Event location
Praha
Event date
Jan 1, 2014
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
000358813100034

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