Zobrazeno 1 - 10
of 66
pro vyhledávání: '"MARIE HRUŠKOVÁ"'
Publikováno v:
International Journal of Food Studies, Vol 8, Iss 1 (2019)
Additions of barley flour alone or with combination of chestnut and acorn flour (30%; 30+5%; 30+10%) were aimed at increasing the dietary fibre content in wheat bread. In this regard, enhancement by acorn flour elevated the dietary fibre by a greater
Externí odkaz:
https://doaj.org/article/9720dccd87344642887cd434357b967a
Publikováno v:
Czech Journal of Food Sciences, Vol 38, Iss 1, Pp 49-56 (2020)
To study the effect of quinoa and canahua wholemeals on wheat flour quality, addition dosages of 10 and 20% wt. were tested. Both non-traditional materials lowered protein baking quality (Zeleny sedimentation), and present dietary fibre increased the
Externí odkaz:
https://doaj.org/article/2d60713178bd48e98d1fb73fb66f27a0
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 10, Iss 1, Pp 89-97 (2018)
To elevate dietary fibre content in wheat bread, additions of barley flour were tested (30%) alone, and in combination with 5% or 10% of chestnut and acorn flour. Acorn flour elevated dietary fibre content more effectively than the chestnut flour did
Externí odkaz:
https://doaj.org/article/a80b71cf9b8e470d8aee1356fd09acc6
Autor:
Marie Hrušková, Ivan Švec
Publikováno v:
Czech Journal of Food Sciences, Vol 35, Iss 5, Pp 424-431 (2017)
Linseed fibre represents a rich natural source of dietary fibre. Here, we report that the addition of linseed fibre at levels of 2.5 and 5.0% changes the viscosity of wheat flour as well as the rheological properties of non-fermented and fermented do
Externí odkaz:
https://doaj.org/article/8063b3545b7d4bc8aab008a16fffa065
Publikováno v:
Czech Journal of Food Sciences, Vol 35, Iss 1, Pp 79-88 (2017)
Basic wheat-barley flour premixes were blended at ratios 70 : 30 and 50 : 50 (w/w), and white or dark types of wholemeal chia and teff replaced 5 or 10% of these bases. All non-traditional plant materials increased farinograph water absorption up to
Externí odkaz:
https://doaj.org/article/7abfb67b17124764885d269e2303749a
Autor:
Ivan Švec, Marie Hrušková
Publikováno v:
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, Vol 65, Iss 2, Pp 727-736 (2017)
To elevate dietary fibre content in wheat bread, two additions of barley flour were tested (30 % and 50 %), and further 5 % or 10 % of chia or teff wholemeals. Chia elevated dietary fibre content more effectively than teff did (up to 6.41 % and 4.29
Externí odkaz:
https://doaj.org/article/d24b0676114842a5ba9040f50a35b138
Autor:
Marie Hrušková, Ivan Švec
Publikováno v:
Potravinarstvo, Vol 11, Iss 1, Pp 252-259 (2017)
Wheat flour was fortified by 2.5 or 5.0 wt. per cent of linseed fibre, gained from seeds of golden flax varieties Amon and Raciol and brown one Recital (granulation 500 - 700 m), prepared from 2015 harvest. Technological quality of six flour composit
Externí odkaz:
https://doaj.org/article/d87bc0bdeb354d72830e7b2efe951a7f
Autor:
Marie Hrušková, Ivan Švec
Publikováno v:
Potravinarstvo, Vol 10, Iss 1, Pp 287-294 (2016)
Two types of yellow and brown linseed, differing in granulation, were tested in form of wheat flour composites (additions 2.5% and 5.0%) by using the Farinograph, the Extensigraph and the Rapid Visco Analyser (RVA) apparatuses. Additions of brown and
Externí odkaz:
https://doaj.org/article/3fe6b540a5434af9b3fd668f20187207
Autor:
Marie Hrušková, Ivan Švec
Publikováno v:
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, Vol 64, Iss 3, Pp 803-812 (2016)
Wheat flour substitution by barley one led to shortening of fermentation and leavening times (about 14–57% and 35–83%, respectively) as well as to lessening of dough volumes (about 25–75%), based on lowered protein quality (Zeleny value). Addit
Externí odkaz:
https://doaj.org/article/c634e5e31a9043e490a5ba45dee8bea3
Autor:
Marie HRUŠKOVÁ, Ivan ŠVEC
Publikováno v:
Czech Journal of Food Sciences, Vol 33, Iss 6, Pp 545-555 (2015)
Correspondingly to addition levels, barley flour supplement changed the wheat SRC profile and rheological behaviour as expected, and positively influenced its cookie making potential. Dehulled or covered hemp seeds wholemeal flour types and commercia
Externí odkaz:
https://doaj.org/article/67b1f5693b9541918c323abc8b4cac8d