125 results on '"Švec, Ivan"'
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2. Utilization of the Nutritional Potential of Wheat Bran Using Different Fractionation Techniques.
3. Evaluation of protein quality of wheat-rye flour blends by use of two small-scale analytical methods
4. Glycaemic Index of Bakery Products and Possibilities of Its Optimization.
5. The Use of Thyme and Lemongrass Essential Oils in Cereal Technology—Effect on Wheat Dough Behavior and Bread Properties.
6. Comprehensive Characterization of Micronized Wholemeal Flours: Investigating Technological Properties across Various Grains
7. Water absorption of food wheat flour – comparison of direct and indirect methods
8. Bakery Quality of Wheat - Rye Blends - Part 2.
9. Buckwheat Flour (Fagopyrum esculentum Moench)—A Contemporary View on the Problems of Its Production for Human Nutrition
10. The use of modern fermentation techniques in the production of traditional wheat bread
11. Buckwheat Flour – A Contemporary View of its Importance in Human Nutrition
12. Bakery Quality of Wheat – Rye Blends – Part 1.
13. Comprehensive Characterization of Micronized Wholemeal Flours: Investigating Technological Properties across Various Grains.
14. Využití moderních fermentačních postupů při výrobě běžného pšeničného pečiva.
15. Water absorption of food wheat flour – comparison of direct and indirect methods
16. Laboratory report: Modification of the Gluten Index test.
17. Unlocking the Secrets of Special Micronized Wholemeal Flours: A Comprehensive Characterization Study †.
18. Alternative Use of the Extensograph-E in the Role of a Texturometer
19. Monitoring of viscosity changes of wheat sourdough: a pilot study
20. A new sight on the Extensograph-E functionality.
21. Preliminary Investigations on the Use of a New Milling Technology for Obtaining Wholemeal Flours
22. Nutrition and health functionality of hemp products in wheat cereal products – butter cut-out biscuits and leavened pastry
23. Near-infrared prediction of milling and baking parameters of wheat varieties
24. Rye - the nutritional and technological evaluation in Czech cereal technology - A review: Grain and flours
25. Evaluation of the Cultivated Mushroom Pleurotus ostreatus Basidiocarps Using Vibration Spectroscopy and Chemometrics
26. Solvent retention capacity values in relation to the Czech commercial wheat quality
27. Wheat dough fermentation and bread trial results under the effect of quinoa and canahua wholemeal additions
28. Chia and teff as improvers of wheat-barley dough and cookies
29. REFORMULACE PEKAŘSKÝCH VÝROBKŮ – možnosti snížení obsahu soli při výrobě běžného pečiva.
30. REFORMULACE POTRAVIN-vliv snížení obsahu soli na kvalitu běžného pečiva.
31. Modelling of viscosity of fve selected cereals determined by traditonal methods.
32. Tradice a aktuální trendy využití kvasů v pekárenské technologii.
33. Wheat flour, bread and biscuits enriched by linseed fibre - comparison of harvest year, linseed variety and addition level
34. Brašno - Kruh '15
35. Rheological Characteristics of Composite Flour with Linseed Fibre - Relationship to Bread Quality
36. Effect of Chia and Teff Supplement on Dietary Fibre Content, Non-fermented Dough and Bread Characteristics from Wheat and Wheat-Barley Flours
37. Linseed fibre – effect on composite flour properties and cereal products quality
38. Chia and teff as improvers of wheat-barley dough and cookies
39. Effect of Chestnut and Acorn Flour on Wheat / Wheat-Barley Flour Properties and Bread Quality.
40. Užití anatomických částí konopí setého v cereálních sušenkách.
41. Brašno - Kruh '13
42. Fermented Dough Characteristics of Wheat-barley-hemp Composites. Comparison of Two Dosages of Barley and Hemp Wholemeal/Flour
43. Flax - Evaluation of composite flour and using in cereal products
44. Cookie making potential of composite flour containing wheat, barley and hemp
45. Features of flour composites based on the wheat or wheat-barley flour combined with acorn and chestnut.
46. WHEAT FLOUR, BREAD AND BISCUITS ENRICHED BY LINSEED FIBRE – COMPARISON OF HARVEST YEAR, LINSEED VARIETY AND ADDITION LEVEL.
47. Properties and nutritional value of wheat bread enriched by hemp products
48. Characteristics of wheat, barley and hemp model composites
49. The Mixolab parameters of composite wheat/hemp flour and their relation to quality features
50. LINSEED FIBRE – EFFECT ON COMPOSITE FLOUR PROPERTIES AND CEREAL PRODUCTS QUALITY.
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