Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Pavel Skřivan"'
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
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:
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 2, Pp 65-70 (2021)
Rye is a nutritionally and healthy valuable cereal. It is a significant substrate for biotechnological processing. This review presents the basic procedures for rye sourdough refreshing, the characteristics of used LAB and yeast, the types of sourdou
Externí odkaz:
https://doaj.org/article/ffe5f311b4914829a21d8a9097fc78fc
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
Publikováno v:
Czech Journal of Food Sciences, Vol 35, Iss 6, Pp 522-531 (2017)
The changes in the structure of cereal proteins during the mixing of flour into dough was described and evaluated. Wheat gliadins and glutenins (gluten proteins) have unique physical properties and play an important role in breadmaking. The effect of
Externí odkaz:
https://doaj.org/article/32f1d9e08b234b03bb31a1150db7ede4
Publikováno v:
Applied Sciences, Vol 11, Iss 13, p 6138 (2021)
Wholemeal flours from various cereals and pseudocereals are a valuable source of nutritionally important fiber components, especially beta-glucans and arabinoxylans, as well as bioactive substances accompanying dietary fiber. Most types of whole-whea
Externí odkaz:
https://doaj.org/article/9aa4105f5fdd49c4af92aa816efb3219