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- W2538042778 abstract "KyselĂŠ mĂĄÄenĂ se v minulĂ˝ch letech ukĂĄzalo jako efektivnĂ prostĹedek pro urychlenĂ sladovacĂho procesu. Pro ĂşÄely tĂŠto prĂĄce byly v mikrosladovacĂm zaĹĂzenĂ VĹ CHT Praha pĹipraveny dvÄ ĹĄarĹže sladu postupem, pĹi kterĂŠm byl jeÄmen mĂĄÄen 8 resp. 16 hodin ve vodÄ s upravenou hodnotou pH (pH=5). U pouĹžitĂŠho jeÄmene byla sledovĂĄna rychlost pĹĂjmu vody obilkou, rychlost klĂÄenĂ a klĂÄivĂĄ energie pĹi bÄĹžnĂ˝ch sladovacĂch podmĂnkĂĄch. U pĹipravenĂ˝ch sladĹŻ pak byly provedeny analĂ˝zy nejdĹŻleĹžitÄjĹĄĂch kvalitativnĂch parametrĹŻ, konkrĂŠtnÄ extraktu, enzymovĂŠ aktivity a v neposlednĂ ĹadÄ takĂŠ barvy a pH kongresnĂ sladiny. PodstatnĂĄ ÄĂĄst prĂĄce byla vÄnovĂĄna sledovĂĄnĂ obsahu polyfenolovĂ˝ch lĂĄtek a antioxidaÄnĂm vlastnostem kongresnĂch sladin pĹipravenĂ˝ch ze zmĂnÄnĂ˝ch sladĹŻ" @default.
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- W2538042778 date "2013-10-01" @default.
- W2538042778 modified "2023-10-15" @default.
- W2538042778 title "The effect of acidic steeping on malt technological parameters." @default.
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- W2538042778 doi "https://doi.org/10.18832/kp2013029" @default.
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