Grain mix with bioactivated grain and plant components in the development of technology for bread of increased nutritional value

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F20%3A43919919" target="_blank" >RIV/62156489:43210/20:43919919 - isvavai.cz</a>
Result on the web
<a href="http://ppublishing.org/upload/iblock/b70/USA-VII.pdf" target="_blank" >http://ppublishing.org/upload/iblock/b70/USA-VII.pdf</a>
DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Grain mix with bioactivated grain and plant components in the development of technology for bread of increased nutritional value
Original language description
The composition of the grain mixture included flax and sprouted grains of wheat, rape and amaranth. A control sample of bread was a sample of bread without sprouted grains and without sourdough, the second sample was a sample with sprouted grains without sourdough, the following samples were compared with these two samples: bread using thick rye sourdough and using flax sourdough. Organoleptic indicators were determined on the basis of hedonic studies; baking, microbiological, physicochemical indicators of the obtained breads were also determined. Of particular importance are the data on antioxidant activity and the content of polyunsaturated fatty acids.
Czech name
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Czech description
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Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2020
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
7th International youth conference "Perspectives of science and education"
ISBN
978-1-77192-523-5
ISSN
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e-ISSN
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Number of pages
6
Pages from-to
52-57
Publisher name
Premier Publishing s.r.o.
Place of publication
Vídeň
Event location
New York
Event date
May 10, 2020
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
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