Original title: Vplyv receptúry na farebnosť a kvalitu cestovín
Authors: Kubečková, Hana
Document type: Master’s theses
Year: 2014
Language: slo
Abstract: [cze] [eng]
Cieľom práce bolo navrhnúť a vyrobiť špaldové cestoviny s rôznymi receptúrami. Bolo vytvorených 14 receptúr, 7 pre každú farbiacu a dochucovaciu zložku, ktoré boli rôzne zostavené z nasledujúcich surovín : špaldové otruby, špaldová hladká múka biela, špal-dová celozrnná múka hrubá, farbiaca-dochucovacia zložka špenát alebo repa, soľ a voda. Farbiaca-dochucovacia zložka špenát bola označená ako zložka "A", červená repa ako zložka "B". U receptúry 1A/B - 4A/B boli hlavnou pohyblivou zložkou špaldové otruby, múka bola vždy dopočítaná do 500g hmotnosti celej zmesi, 3 % špenátu/repy boli použité konštantne. U receptúr 5A/B -- 7A/B bola použitá celozrnná špaldová múka hrubá, čiže táto zložka bola konštantná. Pohyblivou zložkou bolo % špenátu alebo repy s cieľom skúmať meniace sa vlastnosti so stúpajúcim obsahom špenátu/repy. Ako metódy hodnotenia akosti boli zvolené skúšky varením, meranie farby na spektrometri, meranie tvrdosti a v neposlednom rade senzorická analýza. Ako najlepšia sa javila receptúra z celozrnnej múky s prídavkom 3% farbiacej dochucovacej zložky. Goal of this thesis was to formulate and create pasta from spelt products with diferent recipies. 14 recipies of pasta were created, 7 for each of color-flavouring agent. There were made from spelt bran, soft spelt white flour, spelt wholegrain flour, color-flavouring agent eithet spinach powder or red beet powder, salt and water. Color-flavouring agent spinach was labeled as "A", red beet powder as "B". In recipies 1A/B -- 4A/B, the main variable part of the recipe was wheat bran, flour was added as residual to the 500 g of whole mixture. 3% of spinach/red beet powder was used constantly. In recipies 5A/B -- 7A/B the wholegrain spelt flour was used as constant part, variable part was addition of spinach/red beet powder with aim to study the changing properties of pasta with increasing percentge of color-flavouring agent. As methods to evaulate the quality of pasta were selected measuring of color by spectrometer, measuring of frigidity and sensory analysis. The best recipe seemed to be the one from wholegrain flour with addition of 3% of color-flavourinf agent.
Keywords: cestoviny; farba; kvalita; tvrdosť; špalda

Institution: Mendel University in Brno (web)
Document availability information: Available in the digital repository of Mendel University.
Original record: http://is.mendelu.cz/zp/index.pl?podrobnosti=55078

Permalink: http://www.nusl.cz/ntk/nusl-179903


The record appears in these collections:
Universities and colleges > Public universities > Mendel University in Brno
Academic theses (ETDs) > Master’s theses