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The use of color wheat spent grain as an ingredient for the production of bakery products

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dc.title The use of color wheat spent grain as an ingredient for the production of bakery products en
dc.contributor.author Hernandez, Joany
dc.contributor.author Hřivna, Luděk
dc.contributor.author Šottníková, Viera
dc.contributor.author Dostálová, Yvona
dc.contributor.author Machálková, Lenka
dc.contributor.author Ruban, Artsiom
dc.contributor.author Koubková, Hana
dc.contributor.author Vyhnánek, Tomáš
dc.contributor.author Mrkvicová, Eva
dc.contributor.author Trojan, Václav
dc.contributor.author Burešová, Iva
dc.relation.ispartof Proceedings of International PhD Students Conference, (MENDELNET 2016)
dc.identifier.isbn 978-80-7509-443-8
dc.date.issued 2016
dc.citation.spage 571
dc.citation.epage 576
dc.event.title 23rd International PhD Students Conference (MendelNet)
dc.event.location Mendel Univ Brno
utb.event.state-en Czech Republic
utb.event.state-cs Česká republika
dc.event.sdate 2016-11-09
dc.event.edate 2016-11-10
dc.type conferenceObject
dc.language.iso en
dc.publisher Mendelova univerzita v Brně
dc.relation.uri https://mnet.mendelu.cz/mendelnet2016/mnet_2016_full.pdf
dc.subject colours wheat en
dc.subject spent grain en
dc.subject bread en
dc.subject sensory evaluation en
dc.description.abstract The cereals grains are excellent sources of digestible carbohydrates, dietary fiber, and proteins in addition to providing vitamins (group B and vitamin E) and minerals (zinc, phosphorus, selenium, and iron). The whole grain cereals contain high levels of bioactive phytochemicals, such as antioxidants that could provide protective effects against human chronic diseases. Its enrichment with more amount of anthocyanins, allows a better use of its potential bioactive property. For this reason, the state authorities are seeking functional foods to mitigate health problems as cancer, diabetes and heart diseases. They would like to create functional foods that satisfy the function to nurture and to prevent. This research focuses on the use of the brewer spent grain (BSG) varieties of colored wheat, which are enriched genetically with anthocyanins, to its use in bakery products. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1006974
utb.identifier.obdid 43877107
utb.identifier.wok 000392968500102
utb.source d-wok
dc.date.accessioned 2017-07-13T14:50:28Z
dc.date.available 2017-07-13T14:50:28Z
dc.description.sponsorship IGA FA MENDELU TP [4/2015]
utb.contributor.internalauthor Burešová, Iva
utb.fulltext.affiliation JOANY HERNANDEZ 1 , LUDEK HRIVNA 1 , VIERA SOTTNIKOVA 1 , YVONA DOSTALOVA 1 , LENKA MACHALKOVA 1 , ARTSIOM RUBAN 1 , HANA KOUBKOVA 1 , TOMAS VYHNANEK 3 , EVA MRKVICOVA 2 , VACLAV TROJAN 3 , IVA BURESOVA 4 1 Department of Food Technology 2 Department of Animal Nutrition and Forage Production 3 Department of Plant Biology Mendel University in Brno Zemedelska 1, 613 00 Brno 4 Department of Food Technology, Tomas Bata University in Zlin Vavreckova 275, 760 01 Zlin CZECH REPUBLIC qqherna2@mendelu.cz
utb.fulltext.dates -
utb.fulltext.sponsorship This work was financially supported by the project IGA AF MENDELU TP 4/2015.
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