Rye – the nutritional and technological evaluation in Czech cereal technology – A review: Grain and flours

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F21%3A43921947" target="_blank" >RIV/60461373:22330/21:43921947 - isvavai.cz</a>
Result on the web
<a href="https://www.agriculturejournals.cz/web/cjfs.htm?type=article&id=203_2020-CJFS" target="_blank" >https://www.agriculturejournals.cz/web/cjfs.htm?type=article&id=203_2020-CJFS</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.17221/203/2020-CJFS" target="_blank" >10.17221/203/2020-CJFS</a>

Result language
angličtina
Original language name
Rye – the nutritional and technological evaluation in Czech cereal technology – A review: Grain and flours
Original language description
Rye is a later cereal compared to wheat and barley. The main use of rye in human nutrition consists in the processing of grain to flour (dark and wholemeal) and in the baking industries in sourdough and bread making. During the last fifty years, there has been a decline in the consumption of rye in the Czech Republic. Rye is a nutritionally interesting cereal due to its high fibre content. The part of the review resents the development of consumption of rye and rye products, nutritional significance of rye products, changes in the properties and content of rye grain components during processing with a focus on the evaluation of the effect of milling on components and microstructure of rye flour.
Czech name
—
Czech description
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Project
—
Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2021
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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