Czech Journal of Food Sciences, 2004 (vol. 22), issue 4
Effect of starter cultures L. mesenteroides and L. lactis ssp. lactis on sauerkraut fermentation and quality
S. Kristek, D. Bešlo, H. Pavlović, A. Kristek
Czech J. Food Sci., 2004, 22(4):125-132 | DOI: 10.17221/3416-CJFS 
Abstract: Sauerkraut fermentation course was observed in 3 cycles and 4 replicates under controlled conditions (2.5% NaCl, 21°C) using starter cultures (control; Leuconostoc meseneroides - 700 mil. cfu/ml; Lactococcus lactis ssp. lactis - 500 mil. cfu/ml; preceding fermentation juice). Each of the above mentioned cycles lasted for 28 days. Microbiological and chemical characteristics of the sauerkraut during the 28-day fermentation period were investigated. Lactic acid bacteria content, the concentration of lactic acid, and pH of the medium were monitored daily. The completion of each cycle fermentation was followed by the...
Image data of crumb structure of bread from flour of czech spring wheat cultivars
I. Švec, M. Hrušková
Czech J. Food Sci., 2004, 22(4):133-142 | DOI: 10.17221/3417-CJFS
Abstract: Baking quality of flour from six wheat cultivars (harvest 2002 and 2003), belonging to the quality classes A and B, was evaluated using the fermented dough test. Analytical traits of kernel and flour showed differences between the classes which were confirmed by the baking test with the full-bread-formula according to Czech method. In addition to standard methods of the bread parameters description (specific bread volume and bread shape measurements) rheological measurements of penetrometer and image analysis were used in effort to differentiate wheat samples into the quality classes. The results of the baking test proved significant differences...
Effect of viscosity on the perceived intensity of acid taste
A. Šedivá, Z. Panovská, J. Pokorný
Czech J. Food Sci., 2004, 22(4):143-150 | DOI: 10.17221/3418-CJFS
The effect of methyl cellulose as a thickening agent for beverages on the rating of sensory viscosity was pronounced. Acidity ratings depended on the assessors as their sensitivities were different. Therefore, a larger number of assessors was necessary. The effect of the thickening agent on the sensory rating of acidity was only moderate, but still statistically significant. The correlation between sensory ratings of viscosity and acidity was not significant. In the significance of differences between individual samples, differences were observed depending on the concentrations of methyl cellulose and the acid used.
Protein fractions of oats and possibilities of oat utilisation for patients with coeliac disease
I. Capouchová, J. Petr, H. Tlaskalová-Hogenová, I. Michalík, O. Faměra, D. Urminská, L. Tučková, H. Knoblochová, D. Borovská
Czech J. Food Sci., 2004, 22(4):151-162 | DOI: 10.17221/3419-CJFS
The applicability was evaluated of 16 different oats species and varieties of different provenance in the coeliac diet in view of the composition of the protein complex and immunological testing during two-year experiments (2001 and 2002). Determination was carried out of total nitrogen content (average of evaluated oats collection in 2001 was 2.21%, in 2002 2.78%), protein nitrogen content (average 2001 1.94%, 2002 2.28%), and crude protein (N × 6.25) content (average 2001 13.80%, 2002 17.37%). The proportions of different protein fractions play a decisive role for the aims of this study because, based on the existing knowledge, coeliacally active...