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

Kód výsledku v 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>

Výsledek na webu

<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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Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

D - Stať ve sborníku

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

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Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2020

Kód důvěrnosti údajů

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

Název statě ve sborníku

7th International youth conference &quot;Perspectives of science and education&quot;

ISBN

978-1-77192-523-5

ISSN

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e-ISSN

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Počet stran výsledku

6

Strana od-do

52-57

Název nakladatele

Premier Publishing s.r.o.

Místo vydání

Vídeň

Místo konání akce

New York

Datum konání akce

10. 5. 2020

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

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