Zobrazeno 1 - 10
of 68
pro vyhledávání: '"Ivan Švec"'
Evaluation of protein quality of wheat-rye flour blends by use of two small-scale analytical methods
Autor:
Ivan Švec, Petra Smrčková
Publikováno v:
Czech Journal of Food Sciences, Vol 42, Iss 2, Pp 118-126 (2024)
The technological quality of the protein fraction of wheat white flour (WW) was determined by the lactic acid Solvent Retention Capacity and by the Gluten Performance Index (LA-SRC and GPI; AACC method 56-11.01). Parallelly, Perten's standard Gluten
Externí odkaz:
https://doaj.org/article/3b5ea2749386410490f5ad2ab78a1a1c
Autor:
Pavel Skřivan, Marcela Sluková, Barbora Stýblová, Šárka Trusová, Andrej Sinica, Roman Bleha, Ivan Švec, Veronika Kotrcová
Publikováno v:
Applied Sciences, Vol 14, Iss 16, p 7222 (2024)
Wheat bran separated in the standard milling process as a by-product contains many substances of importance in livestock and human nutrition. In the Czech Republic, as in other Central European countries, a significant part of the bran is not traditi
Externí odkaz:
https://doaj.org/article/f765bef9fbad4b1e9fc3516541f84e57
Autor:
Pavel Skřivan, Marcela Sluková, Andrej Sinica, Roman Bleha, Ivan Švec, Evžen Šárka, Veronika Pourová
Publikováno v:
Applied Sciences, Vol 14, Iss 14, p 6070 (2024)
Common bakery and many other cereal products are characterised by high glycaemic index values. Given the increasing number of people suffering from type 2 diabetes at a very young age, technological approaches to reduce the glycaemic index of cereal
Externí odkaz:
https://doaj.org/article/a9cd7afe02a74cff9668a99f5bf4b83b
Autor:
Lucie Jurkaninová, Ivan Švec, Iva Kučerová, Michaela Havrlentová, Matěj Božik, Pavel Klouček, Olga Leuner
Publikováno v:
Applied Sciences, Vol 14, Iss 11, p 4831 (2024)
Consumers are more interested in replacing commonly used chemical preservatives with natural substances. The effect of 5, 10, 20, 40, and 80 mg of thyme and lemongrass essential oils (THY and LMG, respectively) per 100 g of wheat flour was studied fr
Externí odkaz:
https://doaj.org/article/a2233dda74f6493eaada856a5d28d31e
Publikováno v:
Czech Journal of Food Sciences, Vol 41, Iss 3, Pp 173-181 (2023)
A traditional Czech bakery white bread product is commonly made with directly mixed dough with the addition of yeast. In order to be able to reduce the salt content of the final product without compromising its acceptability to consumers, the dough w
Externí odkaz:
https://doaj.org/article/cc24ae47ff1c497c85efd640f818907f
Autor:
Tibor Sedláček, Ivan Švec
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 15, Iss 2, Pp 163-172 (2023)
The study aims to compare three methods used for the evaluation of water absorption of wheat flour: a) a direct method consisting of a standard procedure on a Farinograph-E device and b) two indirect methods, namely NIR spectroscopy and centrifugatio
Externí odkaz:
https://doaj.org/article/cd6a7bad17074aaaa5752cd92b3e5538
Autor:
Agata Wojciechowicz-Budzisz, Pavel Skřivan, Marcela Sluková, Ivan Švec, Ewa Pejcz, Michal Stupák, Anna Czubaszek, Joanna Harasym
Publikováno v:
Foods, Vol 13, Iss 1, p 39 (2023)
With a suitable milling system, it is achievable to produce wholegrain flours that match the granulation and technological properties of refined flours while maintaining a complete nutritional profile. This process also minimizes the generation of ad
Externí odkaz:
https://doaj.org/article/a6bec5edd0f543b98b422685529a5b19
Unlocking the Secrets of Special Micronized Wholemeal Flours: A Comprehensive Characterization Study
Autor:
Agata Wojciechowicz-Budzisz, Pavel Skřivan, Marcela Sluková, Ivan Švec, Ewa Pejcz, Joanna Harasym
Publikováno v:
Biology and Life Sciences Forum, Vol 26, Iss 1, p 70 (2023)
This study aimed to characterize special micronized wholemeal flours with a fine granulation size of less than 160 μm. The flours under investigation included wheat, rye, spelt, barley, buckwheat, sorghum, and teff. Various parameters were investiga
Externí odkaz:
https://doaj.org/article/1b537c08cacc4ea3b693416d1346ceb1
Publikováno v:
Foods, Vol 12, Iss 16, p 3055 (2023)
Buckwheat is returning to the countries of Central Europe; there are several reasons for this: firstly, due to its interesting chemical composition (proteins, fibre, and phenolic compounds), which is reflected in its nutritional value and potential h
Externí odkaz:
https://doaj.org/article/8ecac749f84540a49ce402bef40afc86
Publikováno v:
Czech Journal of Food Sciences, Vol 39, Iss 1, Pp 3-8 (2021)
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, ther
Externí odkaz:
https://doaj.org/article/d68baf4779b342ef9cd7b941a207e169