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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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