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Možnosti úpravy těst a jejich fortifikace při výrobě pekárenských výrobků
Samenova, Madina
The theoretical part focused on the history of bakery, traditional technological procedures, the legislative concept of bread types, requirements for their quality parameters and additives to improve the properties of pastry. Special attention was also paid to fortifications and non-traditional methods of fortifications in Kazakhstan. The practical part involved a baking experiment, where 5 different variants of bakery products were baked and evaluated. The fortified variants contained the additions of vegetable or fruit powder (10 % by weight of flour). The baked products were then subjected to sensory analysis, which was evaluated statistically and by the method of sensory profile. The variant with the addition of banana powder can be denoted as the best product in terms of sensory acceptability. The high evaluation of this variant can be ascribed to its approaching to the control variant (without fortifiers).
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Kvalita toustových chlebů ovlivněná vlákninou
Premusová, Klára
The main aim of the thesis The quality of toast breads affected by fibre was to suggest a recipe with addition of wheat fibre (WF 600), potato fibre (KF 200), apple fibre (AF 12) and combination of wheat fibre and psyllium (WF 600 + P 95) in amounts of 3 %, 6 % a 9 % and further to assess the effect of added fibre to the quality of bread. I have done a baking experiment, a sensory analysis, universal tensile and pressure test. I´ve defined a colour of crumb and calculated nutritive value. The results were processed in Statistica 12 and MS Excel programmes. The addiotion of 3 % of psyllium and wheat fibre and 3 % of potato fibre had the best effect on bread volume. The bread with addition of apple fibre was the darkest colour, while the bread with addition of wheat fibre was the lightest one. A sample with 9 % of psyllium and wheat fibre was the softest one. A control sample had the highest nutritive value and the bread with 9 % of psyllium and wheat fibre had the lowest one.
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Směsi pro výrobu bezlepkových muffin s přídavkem vlákniny
Bazalová, Kristýna
The aim of the thesis Mixture for the production of gluten-free muffins with added fiber was to suggest a recipe with addition of bamboo fiber (BAF 200), apple fibre (AF 401) and apple fiber (AF 12) in amounts of 3 %, 6 % and 9 % and furher to assess the effect of added fibre on the quality of muffins. Twenty samples were baked. The base for half of them was gluten free mixture Jizerka, the buckwheat and rice flour were used for the rest. By bakery experiment it was found that the smallest baking losses had muffins with Jizerka and the addition of bamboo fiber in the amount of 3 % and 6 %. The Jizerka based recipe had a better effect on the volume of muffins. The most acceptable was sample with 3 % apple fiber AF 12 and Jizerka. Regarding the Muffins with buckwheat and rice flour, sample with the addition of 3 % bamboo fiber was the best. Muffins with the bamboo fiber and Jizerka also had the lowest energy value.
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Hodnocení bezlepkového chleba s přídavkem vlákniny
Pernicová, Helena
The aim of the thesis “Evaluation of gluten-free bread with added fiber” was to devise recipes for the preparation of gluten free bread. At the building of the Department of Food Technology at Mendel University in Brno 10 samples of bread with 3 %, 6 % and 9 % of added apple fiber, flaxseed fiber and poppy seed fiber were made. The bakery experiment was evaluated, the strength using TIRA-test was determined 24 h and 48 h after baking and the sensory analysis was performed, while evaluating the sensory panel of celiacs and those without dietary restriction. The most acceptable was the gluten-free bread sample with the addition of 3 % of flaxseed fiber. A statistically significant difference was found among the assessment of the groups of evaluators with and without celiac disease in the parameters of the crumb porosity, the color of the crust and the overall impression of gluten-free bread.
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Možnosti použití netradičních tuků v technologii potravin
Radomská, Silvie
The aim of the diploma thesis „Possibilities of using non-traditional fats in food technology“ was to suggest a recipe with the addition of fats and oils, which are not often used in food production technology and then evaluate the influence of the added fats and oils to quality of muffins. The main evaluation method was a bakery experiment, during which a total of 10 muffins samples with different fats and oils were baked. The bakery experiment found that fats and oils affect sensory properties like a taste, smell and flexibility. A sensory least acceptable sample was a muffin sample with the addition of linseed oil. This sample had, in a negative sense, an overly pronounced smell and taste. The best sensory samples were muffins with safflower oil, almond oil and cocoa butter. In the second part of the practical part, fats and oils were subjected to gas chromatography (GC), where the proportion and representation of MK were detected and subsequently the results were compared with the values reported by the importer.
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Kvalita pekárenských výrobků ze směsí mikromletých obilovin
Kowala, Joanna
The aim of this bachelor thesis was to carry out a literature research on the issue of microparticulated wheat bran influence on the quality of bakery products. The thesis is focused on anatomical structure and chemical composition of wheat grain, evaluation of technological quality of wheat, the milling process and basic raw materials used in bakery. Part of the thesis deals with the possibilities of fractionation of wheat bran. The literature research was followed by the baking experiment, in which 7 variants of formulas with different addition of bran (1 5 %) were used. The baked products were subjected to sensory analysis, the crust color was determined spectrophotometrically and the firmness was measured by the the TIRAtest machine. It was found, that the effect of microparticulated wheat bran on the quality of baked rolls was not significant. In all enriched variants of rolls the decrease in the loaf volume was recorded and also its texture properties were affected. Nevertheless all variants of rolls were evaluated positively by sensory panelists. The enrichment of baking formulas with the addition of bran in the range of 1-5% is suitable for bakery use.
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Muffiny-moderní pekařský výrobek
Šafářová, Petra
Bachelor’s thesis „Muffins – modern baker’s product“ is devided into three parts. In the first part there is a description of characteristics, history and ingredients of muffin production. The second part is concentrated on production itself. And in the third part, practical one, you can find the evaluation of consumption research, composition of six recipes and interpretation of baking experiment with the use of five raising agents. The best muffins were with the use of winestone.
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Kvalita trvanlivého pečiva ovlivněná vlákninou
Svobodová, Radka
The aim of the diploma thesis "Quality of durable pastry influenced by fiber" was to propose recipes with the addition of bamboo and hemp fiber and grape seed flour in the amount of 3%, 6% and 9% and then evaluate the influence of the added fiber on the quality of the biscuits. A total of 20 samples were baked, for half of the basic raw material was used wheat flour, and spelled flour was used for the rest of the samples. The bakery experiment found that the best effect on the product volume and the weight after baking had bamboo fiber. Minor losses of baking had biscuits with wheat flour. Sensory, the best sample was with 3% of grape seed flour with spelled flour, and the best sample by consumer was with 6% hemp fiber from spelled flour. The most fragile samplewas from spelled flour with 3% hemp fiber and the brightest color had wheat samples with bamboo fiber. The highest nutritional values were the control samples and the lowest energy contained biscuits with bamboo fiber added to both recipes.
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