Zobrazeno 1 - 10
of 30
pro vyhledávání: '"Marie Hruskova"'
Autor:
Ivan Svec Marie Hruskova
Publikováno v:
Journal of Food Technology Research. 1:156-163
Technological quality changes of wheat flour were studied in relation to its partial replacement (5, 10, 15, 20, 25 or 30%) by white rice flour (RF). In dependence on level added, RF lowered water absorption up to about 10%. Dough stability was multi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6ee26f601cb39373b14fa8d3a99d1520
https://doi.org/10.18488/journal.58/2014.1.2/58.2.156.163
https://doi.org/10.18488/journal.58/2014.1.2/58.2.156.163
Publikováno v:
Synthesis. 44:1907-1914
Diethyl 2-alkyl-2-(benzyloxycarbonylamino)malonates were saponified, activated with oxalyl chloride, and treated with primary aromatic amines. This gave 3,5-disubstituted hydantoin-5-carboxamides. As second products, 2-alkyl-2-formamido-N 1,N 3-bis(a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::682ec685f0872105d75ddd16c2fbb0e0
https://doi.org/10.1055/s-0031-1290974
https://doi.org/10.1055/s-0031-1290974
Publikováno v:
ChemInform. 43
Trisubstituted hydantoins (VI) are obtained in low yields from malonic acid derivative (IV) via activation with oxalyl dichloride and subsequent treatment with aromatic amines.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f05128e296025d33dcdb7caa22e4409b
https://doi.org/10.1002/chin.201239137
https://doi.org/10.1002/chin.201239137
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
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