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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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