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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_ost - Ostatní články v recenzovaných periodicích

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2021

Kód důvěrnosti údajů

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

Název periodika

Czech Journal of Food Science

ISSN

0862-8653

e-ISSN

—

Svazek periodika

39

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

6

Strana od-do

3-8

Kód UT WoS článku

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EID výsledku v databázi Scopus

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