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Bread – the base of human diet
General the importance of sourdough and bread is described. The consumption and sensorial, nutritional, social and health properties of bread is presented....
Other natural sciences
- 2019 •
- Jost
Rok uplatnění
Jost - Ostatní články v recenzovaných periodicích
Sensory properties of bread in relation to effect of bread improvers on acrylamide content
The presented work is focused on the comparison of the effect of seven different inorganic salts commonly used as improvers on acrylamide content in bread and parallelly on its sensory properties....
GM - Potravinářství
- 2011 •
- O
Rok uplatnění
O - Ostatní výsledky
What is the impact of methods of acrylamide elimination on sensory properties of bread
The presented work is focused on the comparison of the effect of seven different inorganic salts commonly used as improvers on acrylamide content in bread and parallelly on its sensory properties....
GM - Potravinářství
- 2011 •
- O
Rok uplatnění
O - Ostatní výsledky
Effect of selected inorganic salts on acrylamide content and sensory properties of bread
The presented work is focused on the comparison of the effect of seven different inorganic salts commonly used as improvers on acrylamide content in bread and parallelly on its sensory properties....
GM - Potravinářství
- 2011 •
- O
Rok uplatnění
O - Ostatní výsledky
The effect of addition of malt flour on the dough, volume and sensory properties of bread
technology,nutritional and sensory properties of bread. The aim of this study qualitycharacters of wheat bread. Commercially obtained diasta was roasted at 85, 100 and 130oC for purpose of this work. A dose of diasta to
GM - Potravinářství
- 2015 •
- Jx
Rok uplatnění
Jx - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
The influence of the addition of instant rice mash on the textural properties of rice bread
properties) were evaluated. Texture properties were analysed in fresh bread and in breadThe effect of instant rice mash (IRC) addition to rice bread was evaluated. Six% to 22%, and the specific volume of ...
Food and beverages
- 2022 •
- Jimp •
- Link
Rok uplatnění
Jimp - Článek v periodiku v databázi Web of Science
Výsledek na webu
Sourdough from spelt flour - their laboratory preparation, properties and use in the recipe of model (experimental) pastry
Stable sourdough with satisfactory technological and sensory properties were of the sensory analysis, bread with a 30% addition of spelt sourdough appeared to be the most suitable. Taking into account the results of determining the ...
Food and beverages
- 2022 •
- Jost •
- Link
Rok uplatnění
Jost - Ostatní články v recenzovaných periodicích
Výsledek na webu
Barley bread and its slow staling
The use of barley in cereal production is described. The health, nutritional, sensorial and technological effects of dietary fibre and b-glucans on bread properties addition of barley b-glucans to wheat bread resulted lower...
GM - Potravinářství
- 2012 •
- Jx
Rok uplatnění
Jx - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
Freezing of part-baked and fully-baked bread a their staling
dough and the effect of freezing procedure on bread properties were discussed. In last part of this study, the small research results with part-baked bread productsThis theoretical study was concerned to staling of frozen ...
GM - Potravinářství
- 2012 •
- Jx
Rok uplatnění
Jx - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
Effect of Addition of Grape Seed Flour on Chemical, Textural and Sensory Properties of Bread Dough
The effect of adding varying amounts of grape seed flour (GSF) to pure wheat flour and to a commercially available bread baking mixture (Backmischung) on the chemical, textural and sensory properties of bread dough was eval...
GM - Potravinářství
- 2014 •
- Jx
Rok uplatnění
Jx - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
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