[AACC Method 32-05. 1995. Total dietary fiber. Approved methods of the American Association of Cereal Chemists, 9th ed. The Association, St. Paul, MN, 1995.]Search in Google Scholar
[AACC Method 32-07. 1995. Determination of soluble, insoluble and total dietary fiber in foods and food products. Approved methods of the American Association of Cereal Chemists, 9th ed. The Association, St. Paul, MN, 1995.]Search in Google Scholar
[AACC Method 46-30.01. 2010. Crude protein - Combustion method. AACC International. Approved methods of analysis, 11th ed. Method 46-30.01. Available online only. AACC International, St. Paul, MN. 2010.]Search in Google Scholar
[ABDELGHAFOR, R. F. - MUSTAFA, A. I. - IBRAHIM, A. M. H. - KRISHNAN, P. G. 2011. Quality of bread from composite flour of sorghum and hard white winter wheat. In Advance Journal of Food Science and Technology, vol. 3, 2011, no. 1, pp. 9-15.]Search in Google Scholar
[AKHTAR, S. - ANJUM, F. M. - AKBAR ANJUM, M. 2011. Micronutrient fortification of wheat flour: Recent development and strategies. In Food Research International, vol. 44, 2011, no. 3, pp. 652-659. DOI: 10.1016/j.foodres.2010.12.033.10.1016/j.foodres.2010.12.033]Search in Google Scholar
[ANGIOLONI, A. - COLLAR, C. 2011. Nutritional and functional added value of oat, Kamut®, spelt, rye and buck-wheat versus common wheat in breadmaking. In Journal of the Science in Food and Agriculture, vol. 91, 2011, no. 7, pp. 1283-1292. DOI: 10.1002/jsfa.4314.10.1002/jsfa.4314]Search in Google Scholar
[AOAC Official Method 985.29. 1995. Total dietary in foods - Enzymatic-gravimetric method. Official methods of analysis, 16th ed. AOAC International, Gaithersburg, MD, 1995.]Search in Google Scholar
[AOAC Official Method 991.43. 1995. Total, insoluble and soluble dietary fiber in food - Enzymatic-gravimetric method, MES-TRIS buffer. Official methods of analysis, 16th ed. AOAC International, Gaithersburg, MD, 1995.]Search in Google Scholar
[AOAC Official Method 992.23. 1997. Crude protein in cereal grains and oilseed: Generic combustion method. Official methods of analysis. AOAC International. Maryland, 1997.]Search in Google Scholar
[BADI, S. M. - HOSENEY, R. C. 1976. Use of sorghum and pearl millet flours in cookies. In Cereal Chemistry, vol. 53, 1976, no. 5, pp. 733-738.]Search in Google Scholar
[BEJOSANO, F. P. - CORKE, H. 1998. Effect of Amaranthus and buckwheat proteins on wheat dough properties and noodle quality. In Cereal Chemistry, vol. 75, 1998, no. 2, pp. 171-176.]Search in Google Scholar
[BOJŇANSKÁ, T. - FRANČÁKOVÁ, H. - GAŽAR, R. 2009. Vplyv prídavku pohánky na technologickú a nutričnú kvalitu chleba. In Acta fytotechnica et zootechnica, vol. 12, 2009, Special Issue, pp. 57-63.]Search in Google Scholar
[CHRISTA, K. - SORAL-ŚMietana, M. 2008. Buckwheat grains and buckwheat products - nutritional and prophylactic value of their components - a review. In Czech Journal of Food Science, vol. 26, 2008, no. 3, pp. 153-162.]Search in Google Scholar
[GROBELNIK MLAKAR, S. - BAVEC, M. - TURINEK, - BAVEC, F. 2009. Rheological properties of dough made from grain amaranth-cereal composite flours based on wheat and spelt. In Czech Journal of Food Science, vol. 27, 2009, no. 5, pp. 309-319.]Search in Google Scholar
[HADNAĐEV, M. - TORBICA, A. - DOKIĆ, P. - SAKAČ, M. 2008. Influence of partial wheat flour substitution by buckwheat flour on dough rheological characteristics measured using Mixolab. In Food Processing, Quality and Safety, vol. 35, 2008, no. 3, pp. 129-134.]Search in Google Scholar
[HASLER, C. M. 2002. Functional foods: Benefits, concerns and challenges - A position paper from the American Council on Science and Health. In The Journal of Nutrition, vol. 132, 2002, no.12, pp. 3772-3781.]Search in Google Scholar
[HOWLETT, J. 2008. Functional foods from science to health and claims. ILSI Europe, Brussels, Belgium: International Life Sciences Institute, 2008. 44 pp. ISBN 9789078637110.]Search in Google Scholar
[HROMÁDKOVÁ, Z. - STAVOVÁ, A. - EBRINGEROVÁ, A. - HIRSCH, J. 2007. Effect of buckwheat hull hemicelluloses addition on the bread-making quality of wheat flour. In Journal of Food and Nutrition Research, vol. 46, 2007, no. 4, pp. 158-166.]Search in Google Scholar
[ICC STANDARD No. 115/1. 1992. Method for using the Brabender farinograph. International Association for Cereal Science and Technology. 1992.]Search in Google Scholar
[ICC STANDARD No. 167. 2000. Determination of crude protein in grain and grain products for food and feed by the Dumas combustion principle. International Association for Cereal Science and Technology. 2000.]Search in Google Scholar
[KARABÍNOVÁ, M. - MOLNÁROVÁ, J. - ŽEMBERY, J. 2001. Obilniny III, pestovanie kukurice, ciroku, prosa a pohánky. Kuriér plus Reklama s. r. o., 2001, 91 pp. ISBN 80-88843-23-5.]Search in Google Scholar
[KHATKAR, B. S. - BELL, A. E. - SCHOFIELD, J. D. 1996. A comparative study of the interrelationships between mixograph parameters and bread-making qualities of wheat flours and glutens. In Journal of the Science of Food and Agriculture, vol. 72, 1996, no. 1, p. 71-85. DOI: 10.1002/(SICI)1097-0010(199609)72:1<71::AID-JSFA625>3.0.CO;2-4.10.1002/(SICI)1097-0010(199609)72:1<71::AID-JSFA625>3.0.CO;2-4]Search in Google Scholar
[KREFT, I. - FABJAN, N. - YASUMOTO, K. 2006. Rutin content in buckwheat (Fagopyrum esculentum Moench) food materials and products. In Food Chemistry, vol. 98, 2006, no. 3, pp. 508-512.]Search in Google Scholar
[LIN L. Y. - LIU, H. M. - YU, Y. W. - LIN, S. D. - MAU, J. L. 2009. Quality and antioxidant property of buckwheat enhanced wheat bread. In Food Chemistry, vol. 112, 2009, pp. 987-991. DOI: 10.1016/j.foodchem.2008.07.022.10.1016/j.foodchem.2008.07.022]Search in Google Scholar
[LORENZ, K. - DILSAVER, W. 1980. Rheological properties and food application of proso millet flours. In Cereal Chemistry, vol. 57, 1980, no. 1, pp. 21-24.]Search in Google Scholar
[MARCO, C. - ROSELL, C. M. 2008. Functional and rheological properties of protein enriched gluten free composite flours. In Journal of Food Engineering, vol. 88, 2008, no. 1, 94-103. DOI: 10.1016/j.jfoodeng.2008.01.018.10.1016/j.jfoodeng.2008.01.018]Search in Google Scholar
[NIKOLIĆ, N. - SAKAČ, M. - MASTILOVIĆ, J. 2011. Effect of buckwheat flour addition to wheat flour on acylglycerols and fatty acids composition and rheology properties. In LWT - Food Science and Technology, vol. 44, 2011, no. 3, pp. 650-655. DOI: 10.1016/j.lwt.2010.08.017.10.1016/j.lwt.2010.08.017]Search in Google Scholar
[OLAOYE, O. A. - ONILUDE, A. A. - IDOWU, O. A. 2006. Quality characteristics of bread produced from composite flours of wheat, plantain and soybeans. In African Journal of Biotechnology, vol. 5, 2006, no. 11, pp. 1102-1106.]Search in Google Scholar
[POKORNÝ, J. 1997. Metody senzorické analýzy potravin a stanovení senzorické jakosti. ÚZPI, Praha, 1997, 196 pp.]Search in Google Scholar
[SKENDI, A. - BILIADERIS, C. G. - PAPAGEORGIOU, M. - IZYDORCZYK, M. S. 2010. Effects of two barley β-glucan isolates on wheat flour dough and bread properties. In Food Chemistry, vol. 119, 2010, no. 3, pp. 1159-1167. DOI: 10.016/j.foodchem.2009.08.030.]Search in Google Scholar
[STN 46 1100-2. 2004. Potravinárske obilniny. Časť 2: Zrno potravinárskej pšenice letnej, SÚTN, 2004.]Search in Google Scholar
[STN 46 1011 časť 9. 1988. Zkoušení obilovin, luštěnin a olejnin. Zkoušení obilovin. Stanovení mokrého lepku. Stanovení tažnosti lepku. Stanovení bobtnavosti lepku. Účinnosť od 1. 7. 1988.]Search in Google Scholar
[STN 46 1011-28. 1988. Testing of cereals, legumes and oil-bearing crops. Oil-bearing crop testing. Fat content determination (n-hexan or petroether extract).]Search in Google Scholar
[STN EN ISO 10520. 2002. Native starch. Determination of starch content. Ewers polarimetric method (ISO 10520:1997).]Search in Google Scholar
[STN ISO 5529. 2000. Pšenica. Stanovenie sedimentačného indexu. Skúška podľa Zelenyho. SÚTN: Bratislava. 2000. 8 pp.]Search in Google Scholar
[STN ISO 2171. 2006. Obilniny a mleté výrobky z obilnín. Stanovenie celkového popola. SÚTN: Bratislava. 2006, 8 pp.]Search in Google Scholar
[STN ISO 3093. 2006. Obilniny. Pšenica, raž, respektíve múky, tvrdá pšenica a tvrdá pšenica semolina. Stanovenie čísla poklesu podľa Hagberga-Pertena. SÚTN: Bratislava, 2006, 20 pp.]Search in Google Scholar