Zobrazeno 1 - 10
of 27
pro vyhledávání: '"Marie Hruškova"'
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
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:
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
Autor:
Ivan Švec, Marie Hrušková
Publikováno v:
Potravinarstvo, Vol 9, Iss 1, Pp 304-308 (2015)
Hemp (Cannabis sativa) is annual plant that is native to China and remained as important material for food, industrial and medical purposes. As source of cannabinoids belongs to controversial, but due to its excellent nutritional profile, non-gluten
Externí odkaz:
https://doaj.org/article/670e8043dad34dae9e53fabb3843319c
Autor:
Ivan ŠVEC, Marie HRUŠKOVÁ
Publikováno v:
Czech Journal of Food Sciences, Vol 33, Iss 1, Pp 66-71 (2015)
Barley is known as health-benefit raw material, mainly due to beta-glucan. To explore the nutritional benefit of barley and hemp plants, wheat-barley flour premixes were prepared (70 : 30 and 50 :0 50 w/w, respectively). Hemp flour of wholemeal and f
Externí odkaz:
https://doaj.org/article/2866d02132ab4b3c95bdf2b30b3c55ba
Publikováno v:
Czech Journal of Food Sciences, Vol 32, Iss 3, Pp 288-295 (2014)
We examine the nutritional effect of selected non-traditional grain samples added into wheat flour. In a form of flour, amaranth, quinoa, lupine, 5 hemp types, 2 teff types and 2 chia types were used for wheat flour substitution on a low and high lev
Externí odkaz:
https://doaj.org/article/c22117e85aa64b3ba52678ef4b65f510
Publikováno v:
Czech Journal of Food Sciences, Vol 30, Iss 5, Pp 429-437 (2012)
The baking quality in the sets of both commercial and variety wheat samples (80 and 18 items) and wheat composite flour (standard and 25 blends) was evaluated in terms of the Solvent retention capacity method (AACC 56-11). Composites were prepared fr
Externí odkaz:
https://doaj.org/article/cc384bd6aaa54938bf10599a70ed78e7
Autor:
Marie HRUŠKOVÁ, Ivan ŠVEC
Publikováno v:
Czech Journal of Food Sciences, Vol 27, Iss 4, Pp 240-248 (2009)
The analysis of the wheat hardness relation to other quality features was done with a set of 281 variety and commercial wheat samples, planted during the years of 2003-2006 in Central Bohemia and south Moravia areas. Technological quality was evaluat
Externí odkaz:
https://doaj.org/article/310f3d5b06e843caa78138c1c9cfe6b8
Autor:
Oldřich Chloupek, Zdeněk Both, Vítězslav Dostál, Pavlína Hrstková, Tomáš Středa, Thomas Betsche, Marie Hrušková, Vladimíra Horáková
Publikováno v:
Czech Journal of Food Sciences, Vol 26, Iss 6, Pp 402-412 (2008)
A high seed vigour is a desired trait in agronomy as it promotes the fast field emergence and homogeneity of harvest, which is necessary for producing quality food raw material. In this work, we studied the effects of the seed vigour on the bread qua
Externí odkaz:
https://doaj.org/article/49a70267e41b41dbbc334c2b8f01c4be