New convenient technology of bakery production for armed forces deployment.

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60162694%3AG42__%2F11%3A00446290" target="_blank" >RIV/60162694:G42__/11:00446290 - isvavai.cz</a>

Výsledek na webu

<a href="http://vavtest.unob.cz/registr" target="_blank" >http://vavtest.unob.cz/registr</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

New convenient technology of bakery production for armed forces deployment.

Popis výsledku v původním jazyce

On the basis of military questionnaires, discontent with the supply of Czech domestic wheat-rye bread during Czech soldiers? deployment was found. This discontent reached 68% in KFOR and 50% in ISAF. In addition, outsourced bread is not convenient due tofood safety and energetic and nutritional acceptability. It is considered as a relevant problem because consumption of bread constitutes the main part of Czech diet. Military field bakeries were discarded from the army as useless in 2002. To gain ability to produce bread in field condition bakery mixtures (premixes) have been researched at the University of Defense in Brno. This paper proposes a new alternative bakery technology for bread and pastry based on current kitchen facilities in deployment areas. The criteria of food security, sensorial, energetic and nutritional acceptability of products, the simplicity of production and minimization of production costs in operations are thus accomplished.

Název v anglickém jazyce

New convenient technology of bakery production for armed forces deployment.

Popis výsledku anglicky

On the basis of military questionnaires, discontent with the supply of Czech domestic wheat-rye bread during Czech soldiers? deployment was found. This discontent reached 68% in KFOR and 50% in ISAF. In addition, outsourced bread is not convenient due tofood safety and energetic and nutritional acceptability. It is considered as a relevant problem because consumption of bread constitutes the main part of Czech diet. Military field bakeries were discarded from the army as useless in 2002. To gain ability to produce bread in field condition bakery mixtures (premixes) have been researched at the University of Defense in Brno. This paper proposes a new alternative bakery technology for bread and pastry based on current kitchen facilities in deployment areas. The criteria of food security, sensorial, energetic and nutritional acceptability of products, the simplicity of production and minimization of production costs in operations are thus accomplished.

Druh

D - Stať ve sborníku

CEP obor

KA - Vojenství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2011

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

Proceedings of the 5th International Congress Flour ? Bread ´09

ISBN

978-953-7005-21-4

ISSN

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e-ISSN

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Počet stran výsledku

8

Strana od-do

347-353

Název nakladatele

University of Osijek

Místo vydání

Osijek, Croatia

Místo konání akce

Opatija

Datum konání akce

21. 10. 2009

Typ akce podle státní příslušnosti

CST - Celostátní akce

Kód UT WoS článku

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