Ustav sacharidu a Cerealii

Czech Republic

Ustav sacharidu a Cerealii

Czech Republic
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Copikova J.,Ustav sacharidu a cerealii | Moravcova J.,Ustav chemie prirodnich latek | Wimmer Z.,Ustav chemie prirodnich latek | Wimmer Z.,Izotopova laborator | And 3 more authors.
Chemicke Listy | Year: 2013

A brief survey of the artificial sweeteners and their properties and use aims to show the importance of this group of mainly renewable materials, to contribute to the knowledge of the practical chemistry that can be utilized, among others, in food and pharmaceutical industry. The article is also aimed as a teaching tool for teachers and students.

Sarka E.,Ustav sacharidu a cerealii | Hrabal R.,Centralni laboratore | Kolacek J.,Ustav sacharidu a cerealii | Smrckova P.,Ustav sacharidu a cerealii | Bubnik Z.,Ustav sacharidu a cerealii
Chemicke Listy | Year: 2015

Distarch phosphates of different degree of substitution were analysed by31P NMR. A major part of P was inorganic. When analysing reaction products of wheat starch in laboratory, cyclic monophosphate as a reaction intermediate was found. The chosen procedure made it possible to reach the DS 0.002. © 2015, Czech Society of Chemical Engineering. All rights reserved.

Smrckova P.,Ustav sacharidu a Cerealii | Sarka E.,Ustav sacharidu a Cerealii | Pour V.,Ustav sacharidu a Cerealii | Chena D.,Ustav sacharidu a Cerealii
Listy Cukrovarnicke a Reparske | Year: 2015

Slowly digestible starch in foods is associated with a low or medium glycemic index (GI). Low GI foods don’t burden human organism with large fuctuations in blood glucose levels, therefore forming a suitable part of weight-control programs for diabetics. Mixtures of fne corn grits with 10 to 50% fraction of native wheat starch, pea four or chemically modifed starches and with water addition of 5 and 10 wt% were prepared in laboratory for extrusion using a KE 19/25 laboratory extruder (Brabender, Germany). During the extrusion feed rates, screw speeds, compression ratios of the screw, temperature distributions along the extrusion barrel, die diameters, and pressure on the head were monitored. The effect of extrusion parameters and the chemical composition of the feed mixture on SDS content in extrudates were tested. The highest value of SDS (66.8%) in the extrudate together with acceptable sensory properties was found for 5% water addition in the premix of 10% fraction of cross-linked starch Moramyl ZBH. © 2015, Listy Cukrovarnicke a Reparske. All rights reserved.

Svec I.,Ustav sacharidu a cerealii | Hruskova M.,Ustav sacharidu a cerealii | Jurinova I.,Ustav sacharidu a cerealii
Chemicke Listy | Year: 2014

Chia flour from white and brown seeds were added to wheat flour in dry or hydrated form, bringing non-gluten proteins and non-starch polysaccharides (while changing retention capacities of sucrose and lactic acid). The dough extensigraph elasticity increased resulting in a softer bread crumb. Crumb texture was affected by a soft decrease in the mean cell areas and an increase in cell densities. © 2014 Czech Society of Chemical Engineering. All Rights reserved.

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