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Influence of grapeseed oil microemulsion additions on textural and sensory properties of a wheat-rye bread and a wheat french loaf

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dc.title Influence of grapeseed oil microemulsion additions on textural and sensory properties of a wheat-rye bread and a wheat french loaf en
dc.contributor.author Pečivová, Boudová Pavlína
dc.contributor.author Mlček, Jiří
dc.contributor.author Kubáň, Vlastimil
dc.relation.ispartof Bulgarian Journal of Agricultural Science
dc.identifier.issn 1310-0351 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2014
utb.relation.volume 20
utb.relation.issue 3
dc.citation.spage 510
dc.citation.epage 514
dc.type article
dc.language.iso en
dc.publisher National Centre for Agrarian Sciences
dc.relation.uri http://www.agrojournal.org/20/20.htm#3
dc.subject Bread en
dc.subject Microemulsion en
dc.subject Sensory analysis en
dc.subject Texture en
dc.description.abstract Additions of o/w microemulsions made from Vitis vinifera virgin grape seed oil on textural and sensory properties of wheat-rye bread and wheat French loaf were evaluated. Texture analysis of the final products showed no differences in firmness. The samples of wheat French loaf with additions of the microemulsion had lower dryness in comparison to control wheat French loaf. The samples of wheat French loaf with higher additions of the microemulsion (30-40 g/kg) had better quality than the control sample of the wheat French loaf. Selected assessors evaluated the samples of French loaf with additions of the microemulsion as better quality and less dry. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1004162
utb.identifier.obdid 43872883
utb.identifier.scopus 2-s2.0-84922331812
utb.source j-scopus
dc.date.accessioned 2015-04-13T14:06:57Z
dc.date.available 2015-04-13T14:06:57Z
utb.contributor.internalauthor Pečivová, Boudová Pavlína
utb.contributor.internalauthor Mlček, Jiří
utb.contributor.internalauthor Kubáň, Vlastimil
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